This is a unique tea to be sure. It's pressed into a lovely waffle shaped cake and 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, the tea wilts briefly before being put into a long wind tunnel tube, where the action of air movement 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.
200 Grams per Cake
April 2019 Harvest (300 cakes in total pressed)
Hong Ni Tang Village mountainous area in Jing Gu County of Simao
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