2013 Menghai Shu 2016 It has a heavier sweetness

It has a heavier sweetness than last year's version

some which are famous on their own: Qian Jia Zhai

This is due to its geographical features and the large forest which provides shade and generates a high humidity

this trait will likely vanish as the tea ages

Late March 2020

2013 Menghai Shu 2016 It has a heavier sweetnessMenghai plantation material Blended material Fermented in Mengku in 2013 in Hui Rui Lan Xin factory Pressed into 357g This Shu Pu erh is a solid daily drinker, it is called 'taste of Menghai', the material used and the fermentation parameters were chosen in order to give a typical Menghai taste to this cake. The body has a medium thickness with fairly complex aromas and a mineral tone. It was dry stored in Kunming since 2013.