This product ships directly from the teashop Taishunhe in Taiwan.
TSH says:
2008 Dayi 500g "Chun Shui" Large Sheng Puer Tea Cake (Batch 801)
Full Name: "March Spring Tea Cake" (陽春三月茶餅 - Yángchūn Sānyuè Chábǐng), produced by the Menghai Tea Factory in 2008.
The "Chun Shui" (Spring Water) raw cake offers a rich and complex taste profile with a good balance of bitterness, astringency, and freshness. Its liquor color is bright orange-yellow. The flavor is rich and mellow with a distinct huigan (returning sweetness), and the characteristic freshness of spring tea is prominent. The aroma is fragrant and long-lasting. The spent leaves are tender and uniform, appearing yellowish-green, with a soft and glossy texture.
"Chun Shui" uses early spring mao cha (raw tea leaves) from the Menghai tea region as its raw material. It is highly recognizable within the Dayi system. Since the establishment of the Menghai Tea Factory, only this single batch (801) has ever been produced, making it unique.
Product Details:
Year: 2008
Batch: 801
Process: Raw Tea (Sheng Cha)
Specification: 500 grams per cake
Packaging:
5 cakes per ti (tong/bundle - packed in a kraft paper bag)
6 ti (30 cakes total) per jian (case - packed in a cardboard box)
Producer: Menghai Tea Factory (Dayi Group)
Aging Potential: Excellent - Becomes more fragrant with age
