This limited-edition unblended mountain tea comes from Yi Wu in the Xishuangbanna Manghai region of Southern Yunnan. The tea comes from the larger leaved Camellia sinensis ’Assamica’. and are collected and then stored in large piles. Whilst fermenting, these leaves are covered, keeping them moist with occasional turning. They can be covered for up to 60 days. This method of production is referred to as Shou. Shou tea is different from the raw Pu-Erh called Sheng Pu-Erh. Sheng Pu-Erh undergoes a much slower fermentation process with some Sheng Pu-Erh claiming to be decades old. This Shou cake is from the 2018 harvest and has a slightly earthy cup and is extremely mild. Pu-Erh tea is said to have myriad health benefits amongst them reducing bad cholesterol and lowering triglycerides. The aging of Pu-Erh tea can result in the production of lovastatin, a natural statin, statins lower bad cholesterol and thereby reducing the risk of cardiovascular disease.