This tea was a special order made by a Hong Kong company. According to our source for this tea, the maocha was stored for a few years, then pressed into cakes in 2003. The storage allowed the tea to begin to naturally ferment a bit. After pressing, the cakes were stored for a while in Hong Kong, then were purchased and stored across the border in Dongguan.
The storage for this tea has been excellent. This is Hong Kong storage done right - it has been just humid enough to allow the tea to become rich & thick while retaining a vibrant character and avoiding a wet stored flavour.
For lovers of aged sheng puerh, lovers of well done Hong Kong storage and lovers of shu puerh, this is definitely worth trying.
