A Taiwanese take on a Chinese favourite, this rougui traces the essence of both places with the composure of a vanguard. Fruity, rich and creamy, you won't miss the hallmarks of a yancha from Wuyishan here. The tea has been sitting with the remembrance of the last firing in 2020, yet retains a delicate aroma of orchids as if to gesture its new homeland of Pinglin, a tea region in Taiwan best known for their Baozhong production. Despite its tasteful surprises, the most striking feature is its taut beeswax like structure, composing a clean mouthfeel that leaves with a slight saltiness and lingering sweetness of cassia.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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