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Menghai Dayi Yunnan Hong Cha Shu Puer from the 2012 harvest balances astringency, light tartness, and tea sweetness in perfect harmony, with no single note dominating. The cake is made from extra-grade leaf that holds up through ten infusions.
The recipe was refined with meticulous craftsmanship at the Menghai factory. A soft bitterness gives way smoothly to a nutty finish with spicy notes — an interesting tea for those who love puer with character.
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