“The cake has a definite youthful tippy flavour in the early infusions, and it takes a couple of rounds for the age to show itself. After that the flavor fades away pretty quick, but those couple...” Read full tasting note
Dayi “Ming Qian Chun Jian” or early spring buds tea cake used Yiwu mountain raw. Traditional stone molding to compressed that became really loose after storage where the leaves come out piece by piece easily.
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