This tea comes from the Shui Lian Dong area – a place where most tourists go to feed pigeons 🙂 and not far from it to watch the falling water from the rocky waterfall, which is named after this area. Perhaps most important at this point in the inner park are large tea gardens, which are at the top of the rock mostly planted with Shui Xian variety. There are also several taller and older tea bushes of this plant, about 100 years old. The Zhang family, which we have been working with for several years and who also help to manage this part of the park. They own one of these old bushes. We managed to buy a little of this tea.
After production, the tea leaves are baked for about 12 hours at a temperature of 100 to 110 °C. After a month of rest, the process is repeated and the third and the last baking, which took place in September (harvest in late May), was 8 hours at a temperature of about 90 °C.
The taste and aroma are more reminiscent of liqueur or older cognac with tones of orange peel, roasted chestnuts, dried flowers, poppy, wood and spices.
Harvest: May 2017
Area: Shui Lian Dong , Wuyishan, Fujian
Weight: 20 g