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These raw pu erh cakes from Changtai were produced for the Hong Kong Tong An Tea Company, which started in 1947. These cakes were produced in collaboration with Changtai back in 2006. What makes these cakes special is they were produced with organic Bulang plantation material and stone pressed, the old way. The loose compression is lovely and makes these cakes very easy to break up!
There are wetter-stored versions of this cake available on the market: this one has been through clean and conservative Guangdong dry storage. There is a sweet aged sheng pu erh note to this tea that is present in every infusion, as well as balanced bitterness. There is strong huigan in the first infusion. I found this tea to be quite easy on the tummy despite the more careful dry storage (the humidity was controlled to prevent wetter tastes from developing).