In Longjuan, Anxi, tradition and market pressures don’t drive the Liu Family to focus exclusively on traditional techniques; instead, they explore unexpected styles, mixing techniques and taking inspiration from across China to build a demand for their craft.
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.
some cakes have small pieces of their pressing paper pressed into the cake; these are natural, and will not harm your tea