Spring and autumn leaves from Lincang, Simao and Menghai tea gardens are blended in the classic raw style. It has a buttery, bittersweet character. The liquor runs golden and full-bodied with a thick mouthfeel, and it keeps giving across many infusions. It is a strong candidate for long-term aging. How to brew:

• 6-8g per 100-120mL | 95-100C
• 1 quick rinse for 5-10 sec
• 1^st infusion 10 sec
• 2^nd infusion 10-15 sec
• 3^rd Infusion 15 sec
• 4^th infusion 20 sec
• Gradually increase from 25 to 35 to 45 sec

1x Puerh Cake