Pressed tea in cakes 4g - 3kg.
Two , three leafs and bud selection of spring harvest from 70-100 years old arbor trees in Pa Sha mountain which elevates from 1200 to 2000m alt. , processed by hand and traditionally pressed by stone. The medium pressed tea cake gives slight bitter but not astringent tea soup with soft Ba Qi and pleasant sweet aftertaste.
The spring tea leafs from the old trees in area in 1900m.alt picked in early spring. In ratio 2-3 leafs / one bud in medium pressed tea cake.Unique flavor of flowers without any astringency or bitterness .The yellow tea soup is clean and bright giving smooth and rich sweet floral taste in full mouth following by intensive "Hui Gan" all the way down the...
Spring tea leafs from arbor trees in Wu Liang mountain , processed by hand and pressed into medium press tea cake in Qi Li village by local master. The tea with beautiful scent of flowers has a clear liqueur with touch of fruits giving quite sweet, but slow "hui gan".
Arbor tree tea material from Bada mountain in Menghai, processed in Zhang Lang village and medium pressed into the cake. Honey fragrance tea soup has a sweet beginning with slight bitter end. There is a also bit of astringency sensation after few steps but followed with sweet mouth feel after.
Medium-hard pressed tea cake from arbors wildly growing in Jingmai mountain processed in Weng Wa village has a bit smoky scent with touch of pine trees which gets more intensive during the brewing. Slight "ba qi" say this tea is on the right path of aging. Sweet , fruity-ish tea liquor leaves pleasant "hui gan" and sweet mouth feel.
Very limited amount of these tea cakes of spring arbor leafs from Mengku area. Hand processed in Po Jiao village and medium pressed and wrapped into simple wrap. The dark-ish but clear tea soup has a typical smoky scent and hint of flowers. Full mouth feeling with touch of honey and very sweet after taste under tongue. Slow and graduating "hui gan".
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. Despite of Kunming storage ( most of the time ) the tea doesn't leave any uncomfortable scratchy feeling in the throat.
Very well made shu from Ch Yi Fang company. The price from 2011 differs 20$ and we think its right about that. Smooth and sweet tea liqueur with scent of old wood, hint of walnuts and wild honey notes. Hard pressed cake need 2-3 brewings before gets to the working mode , but then u get 10+ rich infusions.