This tea is a delicious anachronism. It comes from a yancha cultivar from Wuyishan, Fujian that was brought to Taiwan and eventually made its way to mineral-rich growing area in Shan Lin Xi.
The craftsmanship of this tea was influenced by both Wuyi yancha and Anxi tieguanyin methods. The large single leaves were hand-picked, mid-oxidized for complexity and fruitiness, and then manually rolled. A very deep charcoal roast for caramelization and sweetness, prepared the tea for aging.
We purchased this tea from the original producer. To this day, he still produces the same tea in the same style, and each year, sets aside a portion of the tea for aging in large wood-fired storage urns – making them available only after the tea has reached its second decade of storage.
The result of cultivar, craftsmanship and aging creates a tea of incomparable deliciousness. It has the viscosity, sweetness and complexity of a carefully crafted bourbon cocktail. Notes of butterscotch and caramel come from the caramelized outer layer of the leaves, while apple, plum and cedar notes come from the changes in tea as it ages.