The leaves of this cooked, Menghai puer have a subtle floral aroma, reminiscent of roses, celery, and, cilantro. Once brewed, this aroma becomes deeply earthy, with elements of a fine aged tobacco, mesquite, dried plums, and cherries. It produces a rich auburn brew with a flavor that is earthy yet smooth, and beautifully balanced, with notes of toasted grain, oats, and aged tobacco. It has a heavy balance with a balanced, slightly astringent texture, and leaves a sweet, slightly tart aftertaste on the tongue.
Its qi is warm, grounding, and moving
Brewed gongfu style, this tea lasts about a dozen brews.
Each cake consists of approximately 357 grams.