2017 Yunnan Sourcing "Autumn Mu Shu Cha" Ancient Arbor Raw Pu-erh Tea Cake Jinggu 2016 Pressing

2016 Pressing

each cake is stone-pressed by traditional method and dried with low temperature air drying

We pressed these tea cakes with a stone-press and used low-temperature drying to preserve the integrity of the tea

It is also the highest altitude area in Da Hu Sai

Harvest time:  October 2017

2017 Yunnan Sourcing "Autumn Mu Shu Cha" Ancient Arbor Raw Pu-erh Tea Cake Jinggu 2016 PressingAutumn 2017 harvest from old "Mother" tea trees growing in Big Snow Mountain area of Lincang. 200+ year old tea trees growing at an altitude of 1900 meters. An unadulterated environment and high altitude growing conditions imparts a near magical quality to the tea. Cha Qi is super strong but with perfect clarity both in body mouth feeling and taste! 400 grams per cake (7 cakes per bamboo leaf tong) Stone Pressed in the traditional way 40 kilograms in