Description
 
2010 Spring Jing Mai Crab Cake Raw Puerh
 
10% Off for 2 Tea Cakes !!
 
The 2010 Spring Jing Mai Crab Cake Raw Puerh is a type of Puerh tea that comes in the form of a compressed cake. It is made from tea leaves harvested in the spring of 2010 from the Jing Mai tea-growing region in Yunnan province, China.
 
The tea leaves used in this Puerh cake come from arbor trees (90 years old) , which are mature and often several decades old. Arbor trees have deep roots that absorb nutrients from the soil, resulting in tea leaves with a rich flavor profile and unique characteristics.
 
The mist and sunlight in the Jing Mai region play a significant role in shaping the tea's taste. The misty climate helps to create a humid environment, allowing the tea leaves to develop a distinctive character. The sun exposure in the region also affects the tea, as it contributes to the growth and maturation of the tea trees, resulting in a unique flavor profile.
 
When brewed, the 2010 Spring Jing Mai Crab Cake Raw Puerh may offer a combination of flavors. It can have a mellow and smooth taste with a slightly sweet undertone. The tea may exhibit floral notes, hints of orchid or honeysuckle, and a subtle earthiness. Over time, as the tea ages and undergoes fermentation, its flavors may deepen and become more pronounced.
 
Due to its rarity and limited production, the 2010 Spring Jing Mai Crab Cake Raw Puerh is considered a rare tea. It is sought after by tea enthusiasts and collectors who appreciate its unique taste and the aging potential it offers. The tea's compressed form and storage conditions allow it to develop further complexity and character as it matures over time.