As one of the “Five Classic Series,” it set the standard for raw Pu’er cakes and remains a legendary collectible.
Material & Craftsmanship
- Ingredients: Yunnan large-leaf sun-dried green tea, blended with 3rd to 8th grade tea leaves (7th-8th grade as base, 3rd-4th grade on the surface)
- Process: Crafted using traditional manual techniques, including pile fermentation and stone pressing, ensuring optimal aging potential
Tasting Notes
- Appearance: Round, well-shaped cake with robust, glossy leaves in yellow-green and reddish-brown hues.
- Liquor: Clear, amber-red to chestnut-brown with age.
- Aroma: Fresh with camphor notes when young, evolving into aged, smoky, and woody aromas over time.
- Taste: Full-bodied, smooth, with a quick sweet aftertaste and cooling throat sensation.
Serving Tips
- Brewing method: It is recommended to use a purple clay pot or covered bowl, boiling water at 100 ° C, wake up the tea once, each time to extend the soaking time.
- Suitable for people: suitable for the pursuit of mellow taste of tea, it is recommended to drink after dinner; Weak stomach can be mixed with cooked tea.
