Description
The leaves for this cake were first picked and processed into raw material in Spring 2006, with a two-year pile fermentation period before pressing into full cakes in May 2008. During the following seven years the cakes have been stored in special warehouses for fermentation purposes; as a result when brewing this tea, the evidence of its age comes out prominently on its scent, and the liquid is clear, bright red. The aroma of this tea is intriguing, somewhat similar to red dates while the taste is mild and balanced without any sort of bitterness.
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