how would you rank them in terms of quality

not quite: some mischievous kinks remain in the crook of the spout

With its full

offers a smooth body in which subtle flavors can twinkle into focus: the pinprick of lemony acidity

but a gentle sensation enveloping the tongue

lu da shu 2006 oolong_dancong how would you rank themFor lovers of strong yet beginner friendly aged Sheng. This Sheng Puer is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the Godfather of Puer, in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficultif not impossibleto achieve