2016 Yunnan Sourcing "Autumn Yi Bang" Raw Pu-erh Tea Cake Sub-Region_Menghai This tea was picked in

This tea was picked in October 2011 and stored as mao cha until May 2012 when it was pressed in Mengku township with traditional stone presses

This can be repeated several times

About Pasha Mountain:

Actually the tea here is not Camellia Sinensis rather another varietal called Camellia Taliensis

From the same garden as the 2014 and 2015 "Lao Shu Bai Cha"

2016 Yunnan Sourcing "Autumn Yi Bang" Raw Pu-erh Tea Cake Sub-Region_Menghai This tea was picked inEntirely wild arbor tea material from 100 to 250 year old tea trees in Yi Bang village (an area of north Yi Wu). Expertly processed by the mother of the Li family in a copper wok by hand. The tea was picked and processed across a period of one week. Tea leaves are stout, with thick stems and olive green appearance. Tea has strong mouthfeel and pungent aroma. Not typically autumn in it's character. Strong cha qi! This Yi Bang tea is special in that it