Made entirely from spring harvest Nan Nuo Mountain tea leaves, picked, processed and sun-dried, then fermented for 48 days in a nearby Menghai area tea factory under the supervision Li Hua Lian.
Tippy material and an average leaf grade of 5 makes this similar in recipe style to a Da Yi 7452 or 7552. The tea soup is clear and burgundy red. The aroma is sweet with hints of camphor and sugarcane juice. The taste is sweet with an earthy bitterness to contrast it. Strong mouth-feeling and good cha qi.
A thoroughly enjoyable Menghai style ripe pu-erh with just enough age on it to make it drinkable now.
357 grams per cake (7 cakes per bamboo leaf tong)