This after some time in the “pumidor” has mellowed out a bit. Honey notes are more pronounced. any hit of harsh astringency is subdued quite a bit. Aging nicely and getting more enjoyable.
Menghai Dayi 0712 Chi Tse Beeng Raw
0712 is new recipe for 2007. This raw Pu-erh cake is composed of buds and tender leaves. The tea has a smooth flavor with a sweet floral after-taste. An excellent candidate for the highest grade of Menghai Dayi Pu-erh.
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