This tea will not leave any shu puerh enthusiast indifferent. Master Xiang selected raw materials from her favorite garden in Ma Deng. A blend of leaves from small tea trees aged 100–150 years proved to be the perfect fit for her vision. The idea was to create a tea in the style of early shu puerhs, those that appeared at the famous Menghai factory in the 1970s, as an attempt to technologically accelerate the natural fermentation of sheng puerhs. The main difference of those early…

shu puerhs was that the maocha was fermented to about 70%. After it became clear that imitating the natural aging of sheng puerh was not successful, and instead a new type of tea was created, the technology began to evolve according to customer preferences. It was only when fermentation approached 100% that shu puerh fully established itself as a distinct category.

Thus, Master Xiang chose 70% fermentation for this shu. The result exceeded all expectations.