The steep has floral aromas like a spice-scented rose; ginger and cooked fruits like canned fruit salad. Sipping the tea finds a gingery spiciness with baked fruit, like gingered baked apricots. It is a very rounded, mellow and smooth cup.
This gingery, floral tea is said to be an ancient tea from the Ming and Qing dynasties that was lost and rediscovered in the 1970s. It is likely a very difficult tea to make, as its fragile bud sets are much harder to preserve than the solid buds or leaves of other yellow teas.
Preparation
175 °F / 79 °C
3 min, 15 sec
