This late 90's bing is specially produced using traditional methods emulating the production methods of the 50's & 60's Grand Yellow Label cakes.
These bings have been stored in Hong Kong for most of their years, resulting in some frosting of white on the leaves and a mellow humidly stored taste.
The flavour of the storage weakens after the first few infusions and the smooth flavour of the strong leaves comes through with plenty of energy and a camphor flavour.
The tea itself is excellent, and continues for many infusions with a sweet flavour and just enough bite to make it interesting.