Multifaceted and ripe to transform with the right touch. The aroma is both bright and vegetal, like broccoli tenderised in a scalding-hot wok. When brewed gently, the tea coats the mouth in a tender astringency reminiscent of new potatoes. By adding a bit more leaf, the flavour undergoes a transmutation into enchanting citrus notes that linger on the breath. This is a responsive tea for those who like to experiment.
Written by Mynta
For best results in gongfu cha, brew in the traditional gaiwan. Too high water temperature would burn the leaves, resulting in bitter taste.
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