Individual product name “御yu贡gong圆yuan茶cha” which can be directly translated into “Royal Round Cake” which uses the highest tea grade on fresh tea leaves. In Qing dynasty, the youngest tea leaf with one leaf and one bud was picked up and taken as “贡gong茶cha” just for drinking by emperor and royal family according to “普洱茶记” a book recorded puerh tea from some respects written by “阮ruan福fu”(1801~1875). So “GongTing” is given as a name of the highest tea grade material.
Also there is a “”皇huang茶cha” printed on the middle of the wrapper which is a series including the highest grade tea products and individual series both sheng and shou cha.
It was specially made as designated tea during “3rd China-South Asia Expo” held in KunMing city, YunNan in 2015 year.
Smooth taste with high flavor near black sugar.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.