lu da shu 2006 Quantity:20g The result is a tea

The result is a tea that feels both familiar and novel—a distinctive experience even for seasoned Taiwanese oolong enthusiasts

long associated with high-quality Mansa material destined for aging in Hong Kong

boasts a history of Rougui production (sometimes referred to as Ma Rou)

The vibrant orange tea soup feels heavy as it’s poured into the cup

lu da shu 2006 Quantity:20g The result is a teaFor lovers of strong yet beginner friendly aged Sheng. This Sheng Puer is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the Godfather of Puer, in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficultif not impossibleto achieve