The 2024 selection uses high-mountain arbor tea leaves from the Menghai production area as the base, following an old formula from 48 years ago and carefully crafted by Mr. Bingliang Zou. The first batch of the Yellow Label cake was made in 2005, and this is a classic recreation.
The cake features prominent golden buds, with a pure aged aroma and distinct sugar fragrance. The tea soup is rich, smooth, and sweet with a silky texture.
Brewing Instructions:
**For brewing:** It is recommended to use a tea-to-water ratio of 1:18 (7g of tea for 130ml of water in an Laotongzhi Haiwan).
**For infusion:** It is recommended to use a tea-to-water ratio of 1:150 and let it steep for 40 minutes before drinking.
