for its age, it’s quite mellow with a smoother texture. Walker Tea Review 288. Score=87
The raw material of this Pu-erh came from Yiwu mountian of Xishuangbanna, which is one the most famouse area that produces high quality Pu-erh.
The Yang Pin Hao’s Yi Wu Pu-erh was produced with traditional procedures, sun dried mao cha was pressed with stone mold into cake shape.
The cake is medium hard pressed and the aroma of it is fresh and flowery. Overall experience of the taste feels very balance. it has bitterness, sweetness, flowery aroma and most remarkable is the “Gan”, a minty sensation in the throat.
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