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This tea is infused with local Yunnan herbs called Nuo Mi Xiang Nen Ye which means "Sweet Rice Tender Leaves." The herb resembles mint with small, fingernail-sized leaves. People of the Dai Minority, who live in Southern Yunnan close to the rainforest, use this herb a lot to cool down during hot, humid days.
This tea has a light aroma and rich, smooth flavor with a long finish through multiple infusions. The liquid is light and clear, and the infused leaves are the color of bamboo leaves. You can feel the sweetness of the tea in your throat after a few sips.
This is a blend of grade 2 to 5 mao cha with buds. The mao cha coming from Lin Chang has a full bodied taste and a sweet aftertaste..
Our Small Ma Guo Tou Green Cake has Lin Cang's rich, robust flavor and a long finish. It also has a high, complex aroma that fills your mouth and nose, which is characteristic of Jing Gu puer. These characteristics are immediately apparent on the first sip. When infused, the relaxed leaves are tender but thick, resembling live leaves still on the bush.
A lot of care when into the basic ingredients in this cake. The first thing to consider in this tea is the picking and an effort to preserve the leaf configuration in the making process. The blend of maocha comes from three different locations...
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The ancient tea trees give this puer cake a robust flavor and long finish, and the forest setting where these trees grow adds a complex floral aroma.
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