Yao Xiang Cha Tou

These lumps of Shu Pu-erh are characterized by a strong aroma of Chinese medicinal herbs, which arises from their storage in a hot and humid climate. This aroma is well-known among connoisseurs of aged Pu-erh, particularly those stored in Hong Kong or Guangdong. However, the challenge of such storage is the need for constant monitoring, as excess moisture can spoil the tea. In this case, the tea has been carefully balanced to achieve a powerful, distinct, and characteristic flavor. It has a deep and intense profile and can be infused multiple times. If you’re a fan of aged Hong Kong Pu-erh, this tea will not disappoint. The raw materials used are from Lin Tsang and harvested in 2008.