The age of these 60-plus-year-old bushes produces a distinctive congwei: mossy, woody depth with notes of wet stone, old bark and forest floor. Richer and more layered than standard Shui Xian.
Tasting Notes
What do you taste?
Origin
Plant
Land
200–500m
Craft
Late spring (May) harvest. Heavy roast, charcoal-fired, 60+ year old bushes.
From the tea table
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