This year's Impression cake shares some similarities with it's 2012 counterpart. It's a blend of different teas, but this year we used mao cha from 2011-2014 (both Spring and Autumn) harvests. The mao cha we used is a blend of 24 distinct areas, including Yi Wu, Menghai, Lancang, Jing Gu, Wu Liang, Ai Lao, Mengku, Yong De, Bang Dong, Mangshi (Dehong) and Pu'Er. Being a blend of so many areas I really feel that this tea has just about everything to offer the drinker. It is bitter and astringent, but very balanced in that. It lasts very long in the mouth and throat and is very infusable. It's exciting to notice the different teas taking their turn at center stage (much a like live Jazz solo improvisation) during the long brewing session.
In 2012 I created the first impression blend to be an alternative to a Xiaguan or Da Yi 7542, but now (especially this year's blend) it has far surpassed those mass market teas in both quality and value! I also feel strongly that this tea being very strong in aroma, mouthfeel, bitter/astringent, infusability and Cha Qi, makes it a good choice for long-term aging!
Stone-pressed in the traditional manner.
357 grams per cake (7 cakes per bamboo leaf tong)
This tea has been tested in a certified laboratory for 42 pesticides, and is within the EU MRL limits set for those 42 pesticide residues. For a full list of the 42 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.