A genetic mutation that elevates anthocyanin production causes these buds to flush deep purple-red rather than green. Growing wild in Yunnan's ancient forests, Zi Ya is more astringent when young, with a distinctive floral and slightly peppery quality. Genuine old-tree material remains rare.
Tasting Notes
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Origin
Land
1,400–1,800m
Craft
Spring harvest. Sun-dried maocha, stone-pressed, sheng puer method.
From the tea table
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