Pressed by Zhou's Tea in Menghai using Yunnan large-leaf sun-dried maocha. A Sheng Pu’er cake styled as Bai Hao Yin Zhen.
 
Summary: How This Tea Is Made
Harvest: Early spring picking of mostly buds or 1-bud-1-leaf from Yunnan’s Lancang Big Leaf varietal.
Sun-Drying: The leaves are withered naturally and sun-dried (not pan-fired or oven-dried), preserving enzymatic activity.
Maocha: The sun-dried loose tea (毛茶) is known as maocha, the raw base for Sheng Pu’er.
Pressing: The maocha is steamed and then stone-pressed into a 357g Bing.
Packaging & Aging: The cake is wrapped in paper and aged under natural conditions.