2006 Yunnan No.2 Ripe PU'ER Disc

The raw materials are sourced from the fresh leaves of ancient tea trees in Banzhang Village, Xishuangbanna, and Bangdong Township, Lincang, Yunnan. Using traditional Pu'er tea production techniques, the fresh leaves are processed into sun-dried maocha (rough tea). The tea then undergoes wodui (wet-piling) fermentation. During this process, the combined action of microorganisms and extracellular enzymes promotes the transformation of the tea's internal compounds before it is pressed into shape, classifying it as a post-fermented tea.

This tea has been stored during different periods in warehouses in Dongguan and Kunming, which refines its aroma and taste to make them even purer.

In appearance, the tea cake is neatly shaped with moderate compression, showing a reddish-brown color with visible fine hairs (pekoe). When brewed, the tea is deep red and bright. It possesses a rich, aged aroma with prominent woody notes. The taste is rich, mellow, sweet, refreshing, and smooth.

Tea cake weight: 357g