qian liang cha 2013 oolong_taiwan with quality mao cha pressed

with quality mao cha pressed into a very thin wafer

2) Yiwu vs Menghai

An essential condition of Chaozhou gong fu cha to extract a strong brew that balances high transient aromas with richness in texture and finish

while the wet leaves give off a strong aroma of camphor and sourdough

qian liang cha 2013 oolong_taiwan with quality mao cha pressedAn alluring portrayal of reclusion, this hei cha tucked away since 2013 has developed unique qualities worthy of discovery. Undressing the compressed tea, a buoyant perfume of pond lilies and watermelon arises from the wrapping paper, a surprising contrast to the unshapely brown matter that has seen ten years of decomposition. For the transformation, mao cha is steamed and packed tightly into cylindrical baskets between layers of reed leaves and palm