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This loose sheng pu erh maocha went through the Hong Kong traditional storage process before sale. This tea is of a grade my father purchased many times over three decades, and he consumed it at his office in his infuser mug (pictured). His factory was right around the corner from one of Hong Kong's oldest tea companies, so he didn't have to go far to get his tea!
My dad had a long history of drinking this grade of pu erh, and I even found a packet of it in his apartment in Vienna, where he lived last. It had been stored airtight: I do not suggest storing this tea airtight, as it can get pretty funky over time! It needs to breathe. I do air out this tea in my warehouse, usually for several months, so some of the more humid notes may dissipate in my warehouse's natural dry storage environment.
This is the highest standard grade of loose pu erh the company sells. It still tastes like it always did, but it now appears to be composed of loose aged sheng instead of pieces of broken up cake (perhaps due to the rising cost of pu erh tea). I don't know when this change occurred, but it would have been in the last five years. I believe the material used for this cake is still plantation material from Menghai, which the company have bought, aged and sold for decades.