This 2006 Langhe raw pu erh cake has been stored in hot and humid Singapore for about 10 years. This cake uses tea leaves from the Menghai tea region. This tea when brewed has a nice complication of herbal and floral aroma and taste. These is a faint pleasant ‘Chinese medicinal herbal’ aftertaste that reminded me of a double boiled herbal soup. A tea session will easily brew up 8-10 strong but mellow infusions.
The storage is very clean and the hot and humid climate of Singapore had aged this 11 year old tea well into a very smooth and mature tea.
One tea cake, 357g per unit order.