Series and individual product name “勐meng海hai之zhi星xing”means “the star of menghai”. The recipe was originally created in 2005 with integration of 7562, 7452 and 3rd grade PuBing which have mutual character of medium to higher grade tea materials. Also it has a good balance of triangle relationship between thickness and depth of shou cha, fermented flavor and smoothness. It was famous for it’s “depth, flavor and rhythm” and got “Gold Prize” during “2rd China International Tea Industry EXPO” held in 2005 year.
In 2008 year, it was taken as “Country Gift” offered to President of Russia by China.
Appropriate thickness of fermented tea with strength both in fragrance and taste. Variation on steep by steep. Smooth with depth.
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.