2013 Ling She Xian Bao Raw Pu-erh Tea Cake, 357g, from Yunnan

It uses sun-dried green tea from the Lancang River Basin as raw material,relies on Dayi research and prepa ion techniques,and is processed using Dayi tea production techniques.The taste is mellow and full,bitter,slightly astringent,and sweet aftertaste.The shape of the cake is correct,the color is brown-green and oily,the buds and leaves are stretched,strong and exposed; the color of the soup is green-yellow and bright; the aroma is floral,slightly smoky; the taste is smooth,and the taste changes with a layered sense.