A delicious example of a large leaf or huang pian variety, this full-size sheng cake is lightly compressed and easy to flake apart. This type of mature leaf is sometimes removed from pu-erh’s base material, or mao cha, but we find it yields a pleasant, bright sweetness and lightly syrupy texture. These leaves are naturally lower in caffeine as well, making the tea good for drinking any time of day. Aromas of lemongrass and pecan pie linger in the cup, each sip as refreshing as walking through a eucalyptus forest while sucking on a hard candy. Harvested in 2002 in the traditional production region of Simao—which since 2007 has been known as Pu-er—it’s been carefully aged in dry storage conditions. Country: ChinaRegion: Yunnan ProvinceTasting Notes: nutty, orange peel, anise seedYear of Production: 2002 357 grams -- 210º F 5 grams, 3 minute steep ⅓ full, 30 second steep
