From the studio of Master Huang, like all of his teas, this Wuyi Yancha (rock oolong) comes from trees growing naturally deep within the protected area of the Wuyi scenic reserve. This tea has been handpicked and handprocessed at every stage, finishing with a charcoal roast in the traditional manner.
The roast is med-strong , with a similar level of oxidation. The result is a flavour and aroma of dark, rich fruits. At the time of writing (Jan 2012), there is a slight edge to the roast, which will balance and evolve over the coming months. The body of the tea is med-thick, coating the mouth and throat.
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Deeply fruity, refreshing and powerful. Review by Andrew
The aroma is roasty and nutty but reserved. The taste is medium-high in thickness and has raisin fruit with a sweet roast followed by a creamy finish and pleasantly cool and spicy aftertaste. The flavour is more of dark and sweet fruitiness while the aftertaste is more refreshing and light. The qi is medium strength at first and strong in later infusions, and is more forceful than it is relaxing. (Posted on 04/02/2012)