📌 Taste:

Soft, deep, and rounded. The palate reveals damp wood, warm earth, nutty density, and a light natural sweetness. As it develops, notes of dried fruit, cocoa, bark, and spicy wood emerge. There's no bitterness, and the body is dense and enveloping. The finish is long, clean, and slightly sweet.

📌 Aroma:

Woody and earthy, warm and calming. Notes of damp forest, old wood, dried leaves, and light camphor. As it warms, it becomes more rounded and soft, without harsh overtones.

📌 Effect:

It's calming, grounding, and relieves tension and stress. Its effects are smooth, deep, and comfortable for the body. It's perfect for leisurely tea drinking and after meals. The caffeine experience is smooth and consistent.

📌 Raw materials:

Yunnan large leaf tea
(Camellia sinensis var. assamica)
Shu (ripe) processing.

📌 Origin of raw materials:

Jing Mai Shan Mountains, Yunnan Province, China.
The region is known for its ancient tea gardens and the soft, refined profile of its pu-erh tea.

📌 Format:

Pressed pancake 357 g .

📌 Brewing method:

Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 6-8 g per 100 ml

2. Water: 95-98 °C

3. Rinse: 1-2 short rinses for 5-10 seconds

4. Spills: Start with 8-12 seconds, increasing the time by 3-5 seconds

5. Withstands 10-12 washes

📌 Tips:

Break the cake carefully, avoiding tea dust. Let the tea steep for 15-30 minutes before brewing. Soft water will enhance the sweetness and depth of flavor.