We pressed this in 2013, from maocha that we found in Kunming. It had been harvested in Spring 2006 from ancient tree teas. Ideally we prefer to press soon after harvest, but this tea was great - thick with strong energy. Sometimes you can't have everything perfect when you come across teas with a little age on them, but we thought this tea was one we wanted to press and offer to people.
We mostly sold out of it a few years ago, but still had a few tongs of this tucked away in our Malaysian warehouse. It has been ageing there since 2013.
This tea has good depth, nice qi, concentrated, thick flavour that lingers in the mouth and throat. One of the drawbacks when newly pressed is that it could have been smoother - we attributed this to the years of dry storage as maocha. The years in the hot humid climate of Malaysia have done wonders to transform this aspect, becoming more thick, smooth and rich & developing resinous camphor notes.
