2007 Guangxi Dark Tea Cake | Dark Tea
This dark tea cake from the Baise district of Guangxi province is very similar to an aged sheng puer. The liquor is very fresh, vibrant, crisp, invigorating, and smooth with a hint of a toasty note. The leaves (local Guangxi tea cultivar Lingyun White Downy tea) for this tea were grown in 2005, then aged and made into this cake in 2007. An exceptional and very unusual dark tea.
Package includes a stainless steel puer knife.
Suggested Steeping Instruction:
Use 1 rounded tsp per 8 oz water around 208°, rinse leaves, steep 10-30 sec. Resteep.
Chinese dark tea