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The tea enters the mouth and fills it with pungent aroma and thickness
Ba Da mountain teas are unique and rarely pressed in this "single-estate" style
Our material is entirely First Flush of Spring 2010 material from Yong De's Big Snow Mountain
We are happy to offer this incredibly powerful and textured tea from the first flush of Spring 2011
2011 Gu Ming Xiang "Classic Jingmai" Ripe Pu-erh Tea Cake 2005 The tea enters the mouthSpring 2011 Jing Mai Mountain tea leaves were wet piled in Menghai town for 45 days before being graded, blended and pressed into these lovely ripe tea cakes. Jing Mai Mountain tea leaves come from mixed leaf (large and small) varietal tea bushes and are distinctive in both aroma and taste. Ripe Pu erh tea made from Jingmai tea leaves have a unique bitter, sweet, and creamy taste. This tea cake is a tippy grade cake with Gong Ting, Te Ji, Grade 1, and
