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).
According to official description of DaYi, tea materials used in this tea have been under natural fermentation for some years since picked up till pressed into disc cake. It makes the cake even newly pressed have more fermented flavor and balanced taste compared to fresh tea cake which has more astringency and green grass like smell.
香高味浓(xiang gao wei nong): High fragrance and thick taste.
回甘生津(hui gan sheng jin): Sweetness comes back from after taste with abundant saliva produced.
Sheng cha which will continuously ferment by complicate chemical reaction of Oxygen, Microbes, Enzyme and other substances contained in tea leaf. And this process is called natural fermentation or evolution which will get better effect under ideal storage condition of humidity around 75% and temperature near 20-25 Celsius with airflow and should be hidden from sun light.
Guangzhou city stored till now. Clean and dry.