Selected the best part of Cang Zhen from Mr.Xie . Unique technique of slow fermentation on low temperature and sorted out to the Gong ting grade. The main difference would be that this one releases rich taste much quicker and its more thick. Overall walnut-chocolate characteristic is similar , just more intensive.
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|Tea Material||Mix - Bush tea ( Tai Di Cha ) / Arbor tree ( Qiao Mu )|
|Season||Mix - Spring / Autumn|
After 5th steeping the light «sour» notes will fade away and ruby red tea soup will fill your mouth with sweet nutty feeling.
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