'70s Tibetan tea - Jinjian 金尖 tea club In this pressed tea cake

In this pressed tea cake

and the familiar vegetal taste assures that natural fermentation will further stimulate their complexity in future years

When warm water awakens them

The sweetness of Shoumei white tea from Fuding

unfolding in layers of deep

'70s Tibetan tea - Jinjian 金尖 tea club In this pressed tea cakeOverview: A rare Tibetan Jinjian from the 1970s, cowhide aged, clear in the cup, soft yet deep, with balsamic, camphor and liquorice notes. A living fragment of the ancient tea road between Sichuan and Tibet. In June '22 we visited one of our favourite places in China: Ya'an, in central Sichuan, the door between the ancient reigns of China and Tibet, the last flourishing valley where high quality tea was produced and prepared for the transportation