“南nan糯nuo” means “Sauce of Bamboo shoot” in local dialect. Here it means “NanNuo mountain” or “NanNuo tea region” which is another product and subseries concentrating on one single tea region like “BaDa” or “BuLang” or others. As a series, it has been published before Menghai tea factory was privatized in 2004 year. So DaYi categorized it to another upper series of “Classical Once More” which is made for commemoration of old and famous series or product.
Also “生态青饼” indicates it is “Organic Raw Cake”.
More tightly pressed disc cake is little different from many other counterparts in DaYi. Cleanness and clearness on tea threads. Dark green or near fermented color. Thick tea fragrance appears obviously on cold tea cup. Viscous tea liquor and depth on mouth feeling. It seems there are old tea materials blended into and on a high ratio. Both HuiGan and ShengJin(Saliva producing) are on a good level. Fat and strong brewed tea leaves indicate good quality on tea materials.
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.