This cake was produced by our talented Lincang friend Mr. Chao, who produces cakes under his own label - "Bo Yi" 搏易. He showed us around Mengku in Spring 2012 and made this cake at his family's workshop. The maocha was hand picked from 100+ year old Mengku tea trees, hand processed, and stone pressed. The tea has an aroma of honey, brown sugar and brown rice. A pleasant chaqi focuses on the chest and clavicle, with a lingering sweetness on the tongue complemented by slight kuwei around the throat. This tea is superb to drink now, with only slight astringency. It also has great endurance, with amber honey liquor lasting up to 15 steeps. The wrapper design is by Tea Urchin's illustrator, Yue Chen.
