2008 Hai Lang Hao Teas
The Mao Cha is Spring 2005 tea and has been fermenting for 3 years in it loose "mao cha" form. The result is a tea cake that feels, looks and tastes much more like a 5 year aged cake. This cake was pressed in the Shuang Yi tea factory and this bears the mark of that tea factory.
The "mao cha" was purchased on a recent trip to Jing Mai Mountain where it remained un-sold in 2007. The "mao cha" is entirely from Jing Mai mountain from trees that are 60 to 70 years of age, with trunks and well-established root system.