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complemented by a gentle spice reminiscent of Sichuan pepper
Fine speckling across the surface adds texture and depth
which can take years and often even decades
The Baozhong 1970 and our Wulong 1980 irrefutably demonstrate that tea culture and habits were much simpler in those days
Those of us who are tea aficionados will often be disappointed by the average cup of tea one finds while travelling
Lu Da Shu 2006 with_certificate complemented by a gentle spiceFor lovers of strong yet beginner friendly aged Sheng. This Sheng Puer is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the Godfather of Puer, in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficultif not impossibleto achieve
US$ 1772.50
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