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They wanted to produce more tea but couldn't increase the yield in the ancient tea gardens
The mouthfeel is medium-thick and sweetness comes off steadily along the infusions
a dark layer of humus covers the first 30cm
Processed in the taiwanese high mountain oolong style
also known as 'Huangpian'
2011-2015 Wuliang Shan 2017 They wanted to produce morePlantations and natural tea gardens from Lao Cang Village, Wuliang Mountain Blend of leaves from 2011 to 2015 Collected from several tea farmers in Lao Cang Village Pressed in 2017 into 357g pu erh tea cakes, aged in Lao Cang Village Our friend, Li Chen Zhong, runs a tea factory in Lao Cang Village and has a tea shop in Puer City. In 2017, he collected mao cha from different small tea farmers in his hometown and blended together. The result is a rich
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