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These bings were custom produced in 2001 for Ding Xin Teahouse. The leaves were collected from old growth trees on Yiwu Zheng Shan, selecting fresh buds from the first flush of Spring. All stages of the processing were done by hand and the cakes were stone pressed.
The cakes have been stored since then in Taiwan, giving a slight smell of some humid storage in the first couple of infusions. The cake though is free of any signs of frosting on the leaves, but with a nicely mellowed taste, free from any astringency.
The liquor is thick and smooth with a very pleasant chaqi. An excellent example of a slightly aged small production Yiwu cake.
Company description not available.
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