Sourced from the venerable ancient groves of Jingmai in Lancang County, this raw puerh cake is meticulously crafted from hand-picked spring leaves of old arbor trees, artfully blended with delicate Pang Xie Jiao—parasitic "crab foot" vines that lend a subtle, medicinal nuance to the tea's profile, evoking the wild essence of Yunnan's ancient forests.
The leaves form strong, tightly woven threads, yielding a cake of exceptional visual elegance—deep greens fading to subtle silvers that speak of careful craftsmanship. In the cup, it brews to a clear, luminous liquor, bright and inviting like mountain spring water kissed by dawn.
The taste is profoundly round and mellow, wrapping the palate in velvety layers of sweetness and floral depth. Bitterness is whisper-light, with only the faintest whisper of astringency, allowing the tea's natural harmony to shine through multiple infusions.
Naturally aged in Guangzhou's temperate embrace, this treasure captures two decades of graceful transformation, ideal for contemplative sessions where subtlety and serenity reign.