lao shu tian jian 2016 Quantity:Sample (~6g) producing marked variations in color

producing marked variations in color and texture

joined by a light savory nuttiness reminiscent of roasted soybean

Sharing the locality are adjacent villages producing teas that offer a comparable quality and complexity

Longitudinal slits collect spills and wastewater into a removable tray below for easy disposal

Mansa teas were traditionally valued for balance and refined sweetness—qualities that lend themselves naturally to humid

lao shu tian jian 2016 Quantity:Sample (~6g) producing marked variations in colorAmong post fermented teas, Anhua heicha stands among the most enigmatic. Less familiar than Shu Pu erh or Liu Bao, it owes its unique character to the interplay of human skill and the forces of nature: on one side, the careful selection of leaves, the precise roasting, the piling, and the patient storage; on the other, the old tea bushes of the mist shrouded Hunanese mountains, the slow work of fermentation, and the shaping hand of time. This Tian