A smooth and mature Pu Er brick from Menghai, curated by the legendary Ying Kee Tea House of Hong Kong. This tea was aged for three years in Menghai and then further matured in Hong Kong, resulting in a sweet, creamy, and fruity flavor profile—free from any damp or musty notes.
Made from a blend of larger leaf grades, it offers a gentle taste and a bright, clear infusion. When prepared using the Gong Fu Cha method, it delivers 6 to 9 (or more) satisfying infusions.
