Dark fermented / oxidized shu puerh from zi ya purple variety tea leafs growing in Puer area . Hand rolled and pressed into the 6 - 8g dragon balls "long zhu". Ruby red dark tea liqour which starts to appear after 3rd steeping when leafs start to loosing up, and then it goes on and on and on, when eventually dark chocolate notes will fade away or you will just get tired of brewing it.
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|Altitude ( m )||1600|
|Tea Material||Bush tea ( Tai Di Cha )|
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