Hard pressed tea material from Bulang mountain , fermented in Menghai , needs to go through few infusions before it starts to release sweet and rich liqueur. Naturally obtained "nuo mi" - sticky rice notes due to the storage will linger on your tongue during many infusions. Stronger steepings will make well balanced shu puerh taste for those who are not in favor of "too sweet" tea.
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|Origin||Bu Lang Shan|
|Tea Material||Bush tea ( Tai Di Cha )|
|Tea Factory||Cha Yi Fang|
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