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This is one of the most renowned cakes of the Chi-Tse era of puerh production and is sought after and renowned amongst collectors of aged puerh tea
The taste is smooth and pure tasting
LLLL was their highest grade of tea at the time (later their 4 L's signifier became 8 L's for this quality of tea - it sounds more auspicious in Chinese)
We used this clay also in the other pots in our Fang Xia range of teapots and have been very impressed by it from the beginning
This is our seventh year making this tea
1970's loose leaf puerh SSHC This is one of theWe haven't had any loose aged puerhs for the past few years & have been looking around to find some nice examples. Like most old loose leaf puerh, this has spent some time in HK. This was exported to Taiwan and we purchased it from there. The leaves are small and fine. There is a nice aged flavour and the tea is smooth and rich in the mouth. This type of HK aged shou puerh due to the storage and age brews up a deep and rich and lively tea. For fans of
