In Menghai fermented mao cha from Bulang mountain. Takes few infusions to get this hard pressed tea cake "behave" and release sweet- rich liqueur. Naturally obtained "nuo mi" - sticky rice notes due to the storage will be in present on your tongue during many infusions. Stronger steepings will make well balanced shu puerh taste for those who are not in favor of "too sweet" tea.
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Sample available on our Yunnan Craft website.
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