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Sheng Puer Menghai Da Yi 7542, 2010 harvest, is noted by tea enthusiasts for its especially well-balanced flavor among releases of this classic recipe. The cake is pressed from tea leaves grown in Xishuangbanna, China.
The flavor and aroma feature wildflowers, green pea, fresh hay, tobacco, buttercream, dried apricot, apricot, and apple.
Brew with hot water in a clay or porcelain teapot, gradually extending the steeping time. Store in a dry, ventilated place.
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