Series and individual product name “越yue陈chen越yue香xiang” means “the older the better” which is also a general theory in puerh tea world. After long time storage, except some stored not well, almost all puerh tea will keep evolving along with time especially on sheng cha(raw tea).
陈香馥郁(chen xiang fu yu): well fermented fragrance with depth in rhythm.
回甘生津(hui gan sheng jin): Sweetness comes back from after taste with abundant saliva produced.
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.