This is a Spring 2013 Yi Wu cake that was wet-piled for about 25 days (instead of the full 45 days). This is what's called half-fermented or half ripe pu-erh tea (半发酵普洱), a process first popularized in the late 1990's. The tea soup is a light brown color that's clear, the smell is sweet and earthy but without that wettish fermentation smell.
This is Hai Lang Hao's special autumn blend of ancient arbor tea. The name "Zhu Jiu" (煮酒) means to "boil liquor" and it represents how the deep-colored and highly complex flavor of the liqour can put the drinker in an almost "drunk-on-tea" like state.
Hai Lang Hao's autumn Pa Sha Ancient Arbor production! Smooth and crisp aroma and flavor that is not very bitter or astringent and leaves a mellow and cooling aftertaste on the back of the mouth and throat.
Composed entirely from wild arbor fermented spring 2012 tea leaves from Bu Lang Mountains of Menghai. 3000 kilograms of was gathered from the spring 2012 harvest and fermented by a tea master in Menghai town for 48 days.