2011 fermented Menghai area material was blended and pressed into these lovely cakes. The taste is creamy with a slight hint of toasted bean and a sweet after-finish. A good alternative to over-priced Da Yi.
Sample available! First flush of Spring Jing Mai mountain material. Nice mouthfeel, very infusable. Bitterness and astringency balanced with a nice floral sweet quality. Very enjoyable Jing Mai cake suitable for aging.