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Take the Gaiwan by the sides and keep your middle finger on the gaiwan lid
This tea shows signs of aging while the tea soup is clean
we needed to have the tea oxidized at least two hours before sunset
The fragrance is nothing to write home about
Ancient Tea Garden leaves from Weng Bo Garden
2014/2009 Jingmai Shu Size:357g cake (12.6oz) Take the Gaiwan by theJingmai natural tea gardens and Bulang Shan plantation blend Respectively autumn 2014 and spring 2009 Fermented separately in Menghai, stored in Puer city. Middle grade fermented Pu erh pressed into 357g cakes in 2016 Explore an entirely different world with this ripe Pu erh tea (a. k. a. Shu Cha). As opposed to raw Pu erh (Sheng Cha), this tea was artificially "aged" through a fermentation process. This results in a much darker tea soup than raw Pu
