Wu Jia Zhai Bao Yan Tuo
A classic mushroom/heart-shaped toucha hand pressed by the indigenous tea pickers of the Wu Jia Zhai village. The processing technique was very popular during the early part of the century but then replaced by flat disk compression methods for the practicality of storage and is very rarely produced today. The aging of this tea is much slower as the centers are extremely dense, yet the taste and aroma are youthful and delicate. The 300 to 400-year-old tea trees never overpower but do not lack character from the special oxidation level. The tannins are very similar to an elegant and aromatic black tea. Quite a curiosity!
Yong De, Lincang, Yunnan, China
Lincang Wild Arbor
Thin, refreshing astringency, silky tannins, young plum, leather, marigold flowers, higher oxidation close to black tea
Sampler: 4 x 5g
Cake: 200 x 5g
20g sampler / 1kg mushroom-shaped cake