Description

We are excited to offer this premium ripe pu-erh cake made entirely from Spring 2011 Bu Lang Mountain material. First flush material was collected from several Bu Lang villages and fermented for 46 days. After fermentation was completed, the tea was dried and graded. We blended the various grades to create a balanced recipe comprising of tippy golden buds and heavier grade 1,3, and 5 leaves. The term Hui Run refers to the sweet, slippery and soothing feeling that lingers in the mouth and throat even after the tea drinking session has ended. 

357 grams per cake (7 cakes per bamboo leaf tong)

November 15th, 2011 compression date!