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making it a benchmark for modern fermentation techniques
often described as buttery
a hint of medicinal herbs
with a clear backbone that supports its depth and aging character
2005 Pu-Erh Tea Cake, Yi Chang Hao Jing Pin, 精品 Chang Tai Tea Factory, (Raw/Sheng) changing color tea pet making it a benchmark forThis tea made from ancient trees in Yiwu, Yunnan, using traditional stone molding. Aged over a decade in China and later in Vancouver, it boasts earthy, woody notes with a smooth, sweet taste and minimal bitterness. Its aroma weaves sweet fruit, forest earth, and faint woody whispers. The liquor is velvety and sweet, with ancient tree leaves lending a soft, rounded taste, free of harsh bitterness or astringency. A warm, calming "chi" flows through
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