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The “Red Seal of Xiaguan Re-engraved in 2004” was pressed very thickly, and the pressure was moderate to firm, but only in the center of the cake, the edge of the tea cake began to loosen automatically. The whole tea cake began to turn lightly chestnut red. There are tea buds on the noodles, but not many, and some of the tea buds have turned golden. The blending is mainly young and tender tea leaves, with less coarse old tea leaves of grade seven or eight. The bottom of the cake has the traditional Xiaguan cake tea style, and there is always some scraps on the back of the cake.
Description from Clouds Tea shop.
Company description not available.
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