This year's Impression cake is a blend of tea leaves from Spring and Autumn, originating from Mengku, Bang Dong, and Jing Gu tea gardens. This year we've also blended in some lightly aged mao cha, giving the tea a smooth warm viscous character right from the get go!
The tea has been grown naturally and processed in the traditional method. We blended various teas together to achieve a powerful blend that has strong mouth feeling, cha qi and a balanced sweet, bitter and astringent profile.
In 2012 I created the first impression blend to be an alternative to a Xiaguan or Da Yi 7542, but it has far surpassed those mass market teas in both quality and value! I also feel strongly that this tea being very strong in aroma, mouthfeel, bitter/astringent, infusability and Cha Qi, makes it a good choice for long-term aging!
Check out the previous year's of our "Impression" series:
Stone-pressed in the traditional manner.
357 grams per cake (7 cakes per bamboo leaf tong)
Wrapper Design by Rising Red Lotus (Brandon Sadler)
400 Kilograms in total produced (1120 Cakes)
This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues. For a full list of the 191 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.