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2016 all-season material, natural and ancient tea garden mix Fermented in Menghai in 2017 Semi-aged ripe Pu-erh characteristics, warming and soft When tea farmers have a lot of tea on their hands, an option is to take it to Menghai and make Ripe Pu-erh. This factory from Jingmai used several tons of material: Spring, Summer, Autumn, Shengtai and Gushu, all mixed together. Using such a large quantity gives a more predictable fermentation result and is often the preferred option, the so-called 'traditional' pile. The tea was brought back to Jingmai (this was before the checkpoint which prevents you from bringing tea in the mountain was set up). Always on the look out for good tea, we found this one not far from our house, in the main village of Jingmai. It has a waxed wood fragrance characteristic of well-aged ripe Pu-erh. We don't drink older ripe that often, it's a different experience, somewhat less lively in the mouth, but with a great warming effect and even a hint of Huigan. This kind of tea keeps delivering a steady brew over the session. It is well suited for a calming laid-back session, your body will feel warmer as you go through the multiple infusions. It can also stand grandpa-style very well.