It will take a bigger amount than usual of this Myanmar tea in order to get rich tea soup, but after 2nd infusion medium fermented leafs will slowly start to release dark ruby red clear liquor. Very noticeable smoky front taste will change into the pleasant sweetness after. The tea was stored in Menghai few years, so some wet notes can be experienced, and that makes the tea well balanced.
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|Origin||Guogan ( Kokang ) - Myanmar|
|Tea Material||Arbor tree ( Qiao Mu )|
|Season||Mix - Spring / Autumn|
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