This is a unique tea to be sure. It’s made from Wild Tree Purple varietal tea (ye sheng cha) growing in Jinggu county. The tea grows wild and is only harvested in March. The tea was processed using the same technique used for Yue Guang Bai… after frying, and rolling the tea wilts briefly before put into a long wind tunnel tube where warm is pushed through and gradually halts the oxidation of the tea.

The taste is something unique too. There is alot of complexity, with notes of fruit, flower, sugarcane, and a kind of bitterness that fades quickly. With even a few months of age the bitterness will transform into fruit sweetness with a long lasting after-taste. The tea soup is yellow, and is thick and soupy.

Late March 2016 Harvest

Hong Ni Tan Village mountainous area in Jing Gu County of Simao

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