http://www.houdeasianart.com/index.php? ... f2e3d2d86c
I just bought a bing of this tea and I really like it. What I cant figure out for the life of me is why a 3 year old tea tastes as aged as this one? Could it be how the cake is pressed, the leaves or something else?
One of the intentionally aged teas, Pu-Erh has a loyal following.
I think first the tea leaves are from high mountain of Xi Shuang Banna which is the most suitable area for pu erh and pressing teas. Second the cakes are made by Menghai factory which is the most famous pu erh factory in China. I know Menghai factory has their own special technic for making and pressing the cake. Lots of buyers will only buy this kind of teas from Menghai factory like I do. All my cakes are from this factory.