Origin : Wu Yi, Fu Jian Province
Harvesting area : Inner Wu Yi
Plantation attitude : 600 meters above sea level
Harvesting : Spring 2011
Tea varietal : Xiao Hong Pao
Grade : AA
Roasting method : 8 hours Hard wood charcoal roasting
Storage recommendation : Drink over the next 5 to 7 years
Yixing teapot pairing : Zi Ni, Qing Shui Ni, Xiao Hong Ni
Dry leaves appearance : Well processed tender leaves of brownish-yellow color with deep green touch at the edge of the leaves.
Aroma : Warm and sweet roasted aroma combined with layers of fresh nut, honey and a delicate flowery touch.
Flavor : Fresh nutty flavor with a sweet vegetal "Yu Xiang" touch in the back. After a couple of brews, the tea shows its purity and clean tea taste with water lily like flowery aroma. The typical Wu Yi tea mineral feeling can be felt in the retro-olfaction along with the flowery flavor. The after taste is sweet with a clean nutty hint.
Body : Full-bodied, good tea taste
Texture : Mellow, refreshing, and oily
Length : Long and sweet
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