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 2012 pressing is one the Liu Family is excited to share, based on a process they have been exploring for many years. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a pine-like cooling quality and foresty texture all its own.