2008 Menghai “Classic” Premium Raw Pu-Erh Tea Cake

A new premium raw tea recipe from Menghai tea factory. An average of Grade 3 raw tea leaves have been used to created this blended tea cake made entirely from semi-aged sun-dried Yunnan tea (pu-erh tea). A strong tasting tea with balanced flavor and thick mouth-feel. strong and complex flavors will make this live up to its name! Commentary from Menghai Tea Factory (translated by Aaron Davis): These “Classic” fresh and ripe Pu-erh cakes were produced by Menghai Tea Factory to commemorate the selection of Dayi tea production techniques as a national cultural heritage. Sixty-eight years of accumulated craft has resulted in the classic quality of Dayi Pu-erh tea. “Classic” fresh and ripe Pu-erh cakes were produced using traditional Dayi techniques and production formula. Their flavor is strong and balanced with rich. layered kougan (mouth sensation) and ample yunwei (lasting flavor). This tea is named “Classic” because it represents Menghai Tea Factory’s many years of accumulated tea producing art. “Classic” ripe Pu-erh tea possesses the following special traits: tight. evenly woven strips of tea; oily smooth reddish-brown color; fine gold hair spread evenly across the surface; full. sweet. and mellow flavor with smooth “kougan”; and the clear aroma of age. “Classic” fresh Pu-erh is marked by: plump buds and leaves with visible fine hair; evenly distributed. tightly woven strips of tea; oily smooth yellow-green color; bright golden yellow tea liquor; rich and mellow flavor with strong astringency and a sweet. saliva-promoting quality; and pure. unadulterated fragrance. Product Name: Da Jing Dian (aka Big Classic)Net Weight: 357 gramsIngredients: Blended Raw Pu-erh teaProduced by Menghai Tea Factory Classic