A delicious, light and fruity Wuyi rock tea from 2019, with hints of ripe lychee and persimmon, combined with a layered floral character that runs the length of the session. The finish is a mineral, salty freshness that is enhances all the flavours that come with it. Roasted twice, this is a really refreshing tea which rewards lighter infusions to begin with and reveals its complexity as you steep.
Origin: Wuyishan, Fujian, China
Teapot: Add 8g of tea to 600ml of water at 100C. Steep for 3-4 minutes and enjoy.
Gongfu: Add 8g of tea to brewing vessel. Infuse for short infusions of 10-15 seconds with water at 100C, increasing steep time for further infusions.