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Qian Liang Cha 2007
Qian Liang Cha may be translated to 100 pound (lb) tea. Normally it is pressed to huge columns of a heavy weight. These might be cut to Cakes, sometimes smaller columns or other forms are pressed too. Qian Liang Cha is one of the classical heicha. one of the oldest ways of tea manufactering. Normally pressed to huge brick; this one is quite a small variant. The tea leaves undergo a microbial postfermenting stage in a hot and damp room, this proces continues after pressing. Quite a primordial tea with smooth and sweet taste, remembers Pu Er, somewhere between raw and fermented.
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