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Ba Da mountain teas are unique and rarely pressed in this "single-estate" style
Our material is entirely First Flush of Spring 2010 material from Yong De's Big Snow Mountain
Ge Deng is southwest from Yi Bang town and west-northwest from Yi Wu town
while the process of making Pu-erh Cha Gao in particular was enhanced and perfected during the Qing 清 dynasty
The tea enters the mouth and fills it with pungent aroma and thickness
2011 Gu Ming Xiang "Classic Jingmai" Ripe Pu-erh Tea Cake 2005 Ba Da mountain teas areSpring 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
