This tea comes from trees thought to be several hundred years old, growing at around 1800m altitude in the Wuliang mountains.
Rich and thick mouthfeel with mellow green notes, subtle fruit flavour and slight earthy hints with a long lasting aftertaste.
With care, prize the cake apart using a sharp knife or pick. Gently prize the required amount of leaves from the cake, taking care not the break the leaves. Then separate into loose leaves, and you're ready to brew.