Burnt chocolate, brandy soaked cherries, slight menthol freshness and antique wood. Tingling minerality moving from dry to juicy sweet.
One of the famous 'Si Da Mincong Yancha' teas from Wuyi mountain. Produced in the Zhengyan mountainous region famed for its exemplary rock oolongs.
Season: Spring 2016
Cultivar: Tie Luo Han
Origin: Zhengyan, Fujian, China
Picking & Processing: Up to third or fourth leaf. Medium roasted for hours over charcoal
DRY LEAF: Delicate, medium to large raisin brown leaves. Aroma of dark chocolate covered brandy soaked cherries.
WET LEAF: Toad skin textured, shiny, moss earth brown. Burnt chocolate, marachino cherry, slight menthol freshness and antique wood.
LIQUOR: Sherry brown and medium body. Taste of butterscotch, dark chocolate, charcoal, sage and cherries.