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Some people will find the Taiwan storage too "wet" for their taste
moving the tea from the bottom of the pile (where it is hotter and wetter) to the top of the pile where it is cooler and drier
astringency
It's an interesting experience especially when compared to the older and slightly wet stored 25017
80 cakes in total pressed
2018 Mojun Fu Cha "Himalaya Fu Brick" Tea Sub-Region_Kunlu Mountain (Simao) Some people will find theMojun Fu Cha is the oldest current producer of Fu Cha in Shaanxi. They select tea leaves grown in Hunan and Yunnan to produce their incredibly unique Fu tea replete with "Golden Flowers" (Eurotium cristatum). The Mojun Fu Cha process is unique and safeguarded, producing a delicious warm Fu Cha that is also cha qi laden. "Himalaya Fu" is a unique blend of Hunan mao cha (Harvested in 2016) that was processed in the Mojun's facility in 2016 and pressed
