Traditionally re-roasted periodically during storage, deepening the flavour over years into dried fruit, dark caramel and a smooth, almost wine-like quality. This practice predates the modern trend for light, floral Tieguanyin.
Tasting Notes
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Origin
Plant
Land
600–1,000m
Craft
Autumn (original) harvest. Medium oxidation, re-roasted periodically over 15 years.
From the tea table
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