New blend recipe initiated in 2007 year using tea materials selected from Menghai tea region. Strong and fat tea threads with tea hairs.
Red tea soup with brightness. Sweet and smooth. Mellow and thick.
Guangzhou dry and clean storage.
Called the thick ripe cake. Well aged Dayi with hints of cherry on the first steep. Hints of oak at the back of the tongue. Second infusion cherry with lemon a taste almost like a well aged scotch.