This 1990s Hong Kong-commissioned Da Lan Yin Raw Pu-erh Tea Cake was produced by China Tea using material primarily from Bulang Mountain (Banzhang, Menghai) blended with tea from the Mengsong region. The liquor is fine and smooth, with soft sweetness, rich texture, and a lingering aroma. Widely acquired by Hong Kong teahouses at the time, the cakes were broken down and stored for daily service. This batch has been dry-stored in Taiwan for over 20 years, resulting in steady aging, mellow taste, and rich aged character. Each cake weighs 357g, in the classic raw Pu-erh format.
