A Sheng from a time when Puerhs were not popular and not much attention was paid to the year of manufacturing or even the quality of the raw material. That’s one of the reasons the cake has a lot of buds as well as large leaves. There aren’t many teas like this left, but there are around a dozen tons of counterfeit Zhong Cha cakes. This makes the search for a Sheng of this kind even harder. A lot of the time it takes a series of fortunate events to land a cake like this one.

The cake is a dark colour, almost like a Shu Puerh. The dry leaf aroma is ephemeral, once steeped the leaf aroma awakens to reveal menthol and medicinal herb notes. The taste is apple juice with menthol and a beetroot sweetness. The aftertaste starts out astringent and gradually becomes a longlasting sweetness. It changes with every steep. 

The Cha Qi is similar to a typical aged tea. Strong, immersive, it snuggles you up in tranquility.