dark chocolate bingcha ’23 last bits

Year: 2023 spring
Weight: last bits

Details:
The pressing the tea leaves into cakes and also some extra time for maturing gave the tea more texture and smoothness.

this tea I called ‘dark chocolate’ as the loose tea leaves reminded me hints of good dark bitter chocolate so that it is still there in the pressed, already maturing pressed tea leaves into 357 grams cakes.

last year I thought to make some black sun dried tea from my favourite Pang San Zhou mountain, one of the three tea gardens Veian has.  This is a spring sun dried tea from a steep slope, the trees are old from 200 to 400 years.

the loose black tea was kept resting several months before making into tea bingcha cakes.