Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Pu er, Liu Bao and Liu An are the main representatives. Sheng Pu er has the characteristic of improving over time while Shou Pu er undergo an accelerated fermentation which gives them a characteristic earthy taste. Some wulong also undergo an aging process and their woody notes combine very well with their smoothness.
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