From the studio of Master Huang, this yancha comes from trees growing deep within the Wuyi Scenic reserve.
The leaves have been given light/med oxidation with a similar strength charcoal roast.
The tea is smooth in the mouth, with a med-thick body and floral/light fruit tones. The fragrance is lovely. There is a very slight dryness to the finish (written Jan 2012), a product of the charcoal roast. This will mellow over the coming months. The aftertaste is sweet and evolving.