“Two years later, really? Dry chunks smell like sour cream chocolate cake. In the mouth, a lot of meaty mushroom on top of that smooth, oily-mineral-earthy-tobacco and leather today. Cold basement...” Read full tasting note
“This tea is good. It is sweet with a lot of fermentation flavor in the early steeps. This is a quality tea. This is good because I have a lot of it. Its sweet flavor in the eighth steep is...” Read full tasting note
Composed entirely from wild arbor fermented spring 2012 tea leaves from Bu Lang Mountains of Menghai. 3000 kilograms of was gathered from the spring 2012 harvest and fermented by a tea master in Menghai town for 48 days.
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