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This tea cake is pressed from naturally growing (wild arbor) trees that are 100 to 200 years of age. The tea is entirely first flush of Spring 2000 (end of March), the kill-green process (sha qing) was done in small batches in woks, and then the leaves were pressed with a heavy stone press. After compression, the tea was dried naturally without baking to preserve its natural state. The brewed tea is thick and sweet, with a liquor color that is a deep gold color. An excellent hand-processed Yi Wu tea from a natural setting! This is one of Yong Pin Hao's first productions and is arguably the best tasting Yi Wu tea I have ever sold! The leaves are solid and heavy, mostly whole leaf/bud sets. The aroma is incredibly complex and aromatic. The flavor is thick and satisfying with so many different levels to it and a sweet finish. The tea liquor already has a reddish tinge to it. A moderately pricey cake, but if you figure 7 grams per session (using 100ml pot or gaiwan), you could get 57 sessions out of this cake. Well worth it for lovers of high quality aged Yi Wu.
Net Weight: 380 grams per cake
Ingredients: Yi Wu Mountain (Mengla) sun-dried Yunnan Large Leaf varietal tea