Made from spring material of ancient trees in Jingmai Mountain, fermented in 2013 and aged for ten years in Kunming dry storage. The cake is dark and glossy with golden buds. When brewed, it releases a warm, classic camphor‑wood aroma. The liquor is deep red and bright, offering a thick, smooth, and sweet taste that lingers comfortably—a truly well‑aged, easy‑drinking ripe pu‑erh.
Tasting Notes
Aroma: Camphor wood, aged sweetness
Taste: Thick, silky, naturally sweet
Finish: Warm, soothing, with lasting sweetness
Drinking & Aging ✓ Ready to enjoy now—mellow and stomach‑friendly ✓ Can continue to age for deeper, softer tones
