This 2003 Tongchang Huangji Raw Pu-erh Tea Cake (357g) has developed rich character through years of aging. Crafted from premium Yiwu spring tips and Yibang early spring Qiaomu leaves, it combines Yiwu’s natural sweetness with Yibang’s strong Cha Qi and fast-returning sweetness. The liquor is bright reddish and clear, with a thick, full-bodied taste, lingering floral-honey aroma, and lasting Huigan and salivation.
