During three main shapes of pressed puerh tea, “沱tuo” which means bowl is one of them. The other two are “饼bing” cake and “砖zhuan” brick.
Product name “经jing典dian66” was firstly made in 2006 year for commemoration of 66 years’ birth anniversary of Menghai tea factory(1940-). Like superstition of number “8” means “be wealthy” in China, “6” means “smooth in life, business, career even official promotion” . So double “6” is better and then this product came out with it’s sister a kind of sheng cha but same name,shape and weight. “经jing典dian” which means classical contains some meanings of classical recipe and expectation from DaYi which was just privatized two years ago at that time.
Great appearance on each feeling. That is the reason why it has been welcomed in domestic market since birth year till now. And just for that, the price went up straightly and kept on a high level.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.