2016 Bao He Xiang “Jingmai Peacock” Raw Pu-erh Tea Cake

This is a 2016 Spring Harvest from Jingmai mountain in Lancang county of Simao. Wild arbor mao cha was harvested from severaldifferent areas of the Jingmai Mountainous areaand blended together to create a robust. full-bodied and complex tea.Jing Mai teas are incredibly unique as a large portion of the tea trees are a unique natural hybrid of Assamica that are referred to as Mixed-Leaf varietal (ÖÐСҶÖÖ). They are tippy. with smaller and shorter leaf/bud sets than pure assamica. This adds to the sweetness and aroma of the tea immensely. The tea has been aged in Guangzhou since 2016 where it’s been cleanly stored. . An excellent tea for those who appreciate a high quality Jing Mai Pu-erh tea. Li Wen Hua is a long time Pu-erh veteran. he’s been producing pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang ±¦ºÍÏé Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total. 357 Grams per cake 2016 Spring Harvested Tea Wrapped in Hand-Made Dai Minority paper. Jingmai Peacock Jingmai Peacock Jingmai Peacock