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This traditional double steamed, double pressed tea shows notes of wildflower and honey. This one is also closer to having a raw/sheng quality to it. There is some nice wood character that provides contrast to the other teas. Processing-wise, the tea is first steamed from maocha to make it softer, then stored in wooden box for light fermentations. After that, it’s steamed for a second time and pressed into bricks. A lower level of fermentation leaves more fragrance with light bitterness and astringency, but also more potential for further ageing. This tea also has the often sought after golden flowers. The aftertaste also has a slight woody, camphor quality, but the remains quite clean. The energy/chaqi is also quite noticeable with this tea.
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