Material: 5–10 years old bushes, Rou Gui cultivar
Area: Surrounding Wuyi Mountain Scenic Reserve Area
This tea was hand-picked and traditionally charcoal-roasted (medium- roasted).
The dried leaves have a pleasant roasted (not over-roasted burnt aroma) aroma with some baked nuts notes.
I brewed this one with 6.5g / 90 ml gaiwan and did ten infusions.
The baking level of this tea leaves is right in the spot to give enough complexity to it and make it interesting enough for Yancha Lovers of traditional processing style.
The wet leaves aroma has a mixture of flowers and baked nuts.
The tea has some low to medium astringency and little bitterness even after pushing it. You can also feel some acidity at the sides of the tongue.
It has a mouth-watering sweet, thick soup with a long aftertaste that will remain in the throat and mouth for a while, translating all this into a high-quality tea. With that lovely mineral character, all Yancha drinkers adore.
Note: You will be surprised by the price-quality relationship of this tea, even if you are a seasoned tea drinker.
I wanted to sell a high-quality tea with a relatively low price ( considering the high price tag some teas can reach these days). To achieve this goal, I decided to make a low-profit and offer this tea along with the Qi Lan, Shui Xian and Dahongpao.