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Cooked and Raw Beeng Cha Bundle
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Here's a little more about each cake.
Pressed from cooked tea harvested in 2007 and fermented for 48 days, the cake has already mellowed slightly with age and is smooth to the taste with all the sweet, earthy notes you would expect from a high quality cooked puerh.
Made from autumn raw material from the famous Yi Wu mountain, the cake has the classic flavours of good raw puerh: bright and mildly astringent with a nice lively mouthfeel. As it ages, the flavour will become softer, smoother, deeper and sweeter with every year.
|Puerh Type||Beeng Cha (cake)|