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Sheng Puerh Menghai Dayi, Yipin 2016 is a pressed raw puerh made from leaf harvested in the Lancang River valley and aged for several years in special storage in Xishuangbanna province before being pressed into a cake.
The taste and aroma reveal notes of dandelion, fresh hay, aged leaf, toasted bread, cream, biscuit, caramel, pepper, grapefruit, apple and papaya.
The tea is sold as a pressed cake, packed in a kraft-paper doypack with a clear window and a zip-lock seal.
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