This is a first flush tea plucked in mid-April 2022 from 100+ year old trees at 1950 to 2000 metres on Naka Mountain, in the northern Mengsong area. It was held as mao cha (loose-leaf raw puerh) in Menghai town, then stone-pressed on 13 December 2022 in a run of just 160 cakes. The cup is bitter with Mengsong character and a floral honeyed mountain fragrance that recalls a Lao Cong Dan Cong. Returning sweetness, potent cha qi (tea energy) and a golden liquor follow. 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