Pressed into the cake in Po Jiao village and stored for few years then brought to Kunming, 3 years of dry storage .When brewing this tea, room will fill up with smoky scent and notes of camphor tree with slight hint of flowers which becomes more distinctive within consequent infusions. The smoky aroma will fade away same time when strong "hui gan" comes around after few infusions.
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|Crafted by||Yi Cun Guang Yin|
|Tea Material||Arbor tree ( Qiao Mu )|
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