Origination: The "Bu Lang Kong Que" Puerh Sheng Cha is crafted from carefully selected tea materials sourced from the organic tea plantations in Bulang Mountain. These plantations are controlled and managed by the Menghai Tea Factory (Dayi), ensuring high standards of quality and sustainability.

Tea Cake Characteristics:

• The tea cake is tightly pressed, featuring a high ratio of buds and young leaves. This composition enhances the tea's aromatic and flavor profile.

Taste Profile:

• Fragrant and Refreshing: The tea offers a pleasing fragrance that is both refreshing and invigorating.
• Huigan (Returning Sweetness): A significant characteristic of this tea is its prominent returning sweetness, providing a lingering, pleasant aftertaste.
• Saliva Producing: The tea stimulates saliva production, enhancing the overall drinking experience and mouthfeel.
• Viscous and Thick: The tea has a rich and thick texture, which contributes to its robust flavor.
• Lingering Flavor: The flavor persists in the throat, offering a prolonged and enjoyable aftertaste.

Storage:

• The tea is stored naturally in Guangzhou, a location known for its suitable climate for Puerh tea aging. The storage conditions help in maintaining and developing the tea's unique characteristics over time.

Summary: The 2012 DaYi "Bu Lang Kong Que" (Peacock of Bulang) Cake is a refined Puerh Sheng Cha that embodies the essence of its high-quality origin in Bulang Mountain. Its tightly pressed cake with a high ratio of buds and young leaves offers a fragrant, refreshing, and thick tea experience. With excellent huigan and saliva-producing qualities, this tea leaves a lingering and satisfying flavor. Natural storage in Guangzhou further enhances its distinctive profile, making it a prized addition for Puerh tea enthusiasts.