2014 Gu Ming Xiang "Bu Lang Tribute Cake" Ripe Pu-erh Tea Yunnan Stone pressed in the traditional

Stone pressed in the traditional manner

Our Xiao Hu Sai was picked in April from wild grown tea trees 100+ years of age

with smaller and shorter leaf/bud sets than pure assamica

Tea is harvested only twice a year

It's a hybrid of local Feng Qing Taliensis and Assamica

2014 Gu Ming Xiang "Bu Lang Tribute Cake" Ripe Pu-erh Tea Yunnan Stone pressed in the traditionalAnother high quality ripe pu erh tea from Gu Ming Xiang! This is entirely Spring 2011 fermented wild arbor tea from Bu Lang area of Menghai. The tea was fermented in Menghai under the supervision of Xinghai tea factory in summer of 2011. The tea was then stored in Menghai until late 2014 when it was pressed by Gu Ming Xiang. This is from the same wet pile batch as Hai Lang Hao's 2014 "Bu Lang Tribute Brick", but the blend is more tippy and gives a