This is a 2015 Spring Harvest blend of Menghai raw pu-erh teas. Wild arbor mao cha was harvested from several different areas of Menghai (Bu Lang, Ba Da, He Kai, and Pa Sha) and blended together to create a robust, full-bodied and complex tea. The tea has been aged in Guangzhou since 2015 where it's been cleanly stored. The tea has more bitterness than the Nan Nuo and Jing Mai Peacock tea cakes, probably due to it's high percentage of Bu Lang material. An excellent tea for those who appreciate a high quality blended Menghai Pu-erh tea cake.
Li Wen Hua is a long time Pu-erh veteran, he's been producing pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total.
357 Grams per cake
2015 Spring Harvested Tea
Wrapped in Hand-Made Dai Minority paper.