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Spring 2026, Mixed-picked ancient garden material from Bangwai
Sun-dried black, medium oxidation
Heavy sweetness and soft brew
Thick mouthfeel, good endurance
We've enjoyed the Bangwai material in the raw Puerh format for a couple of years now. It's time to give it a twist and try the black tea. If you're used to drinking Jingmai black, you'll find this one sweeter, less bitey on the tongue, more round and mellow. The fragrance has hints of roasted sugarcane.