2011 Gu Ming Xiang "Classic Jingmai" Ripe Pu-erh Tea Cake 2005 An Autumn blend of Lincang

An Autumn blend of Lincang wild and ancient arbor tea leaves

We are happy to offer this incredibly powerful and textured tea from the first flush of Spring 2011

Our material is entirely First Flush of Spring 2010 material from Yong De's Big Snow Mountain

while the process of making Pu-erh Cha Gao in particular was enhanced and perfected during the Qing 清 dynasty

dried with low temperature drying process

2011 Gu Ming Xiang "Classic Jingmai" Ripe Pu-erh Tea Cake 2005 An Autumn blend of LincangSpring 2011 Jing Mai Mountain tea leaves were wet piled in Menghai town for 45 days before being graded, blended and pressed into these lovely ripe tea cakes. Jing Mai Mountain tea leaves come from mixed leaf (large and small) varietal tea bushes and are distinctive in both aroma and taste. Ripe Pu erh tea made from Jingmai tea leaves have a unique bitter, sweet, and creamy taste. This tea cake is a tippy grade cake with Gong Ting, Te Ji, Grade 1, and