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Lao Shu Yuan Cha (lit. Old Tree Round Tea) is a blend of Menghai area tea from previous years as well as some spring 2017 tea leaves as well. Being a blend of tea leaves from different years and different Menghai tea gardens gives this a really robust and complex character. The tea is strong, thick, and pungent, with a long lasting mouth-feel. It has an almost spicy taste, but finishes with a lubricating mushroom broth creaminess. There is a decent amount of bitterness as well and it last quite alot of steeps without losing much complexity. This is a good candidate for further aging, already having a bit of aged taste from the lightly aged mao cha used in this cake.
Li Wen Hua is a long time Pu-erh veteran, he’s been producing pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total.
357 Grams per cake
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