For years, we have enjoyed tasting the difference between looseleaf sheng maocha and the pu’er cakes pressed from the same material. Pressing process and aging environment have a strong influence on flavor development in pu’er - why not Tieguanyin? This 2010 pressing from the Liu Family is one of their earlier experiments from a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a medicinal and cooling quality and bright foresty texture all its own.