Soft and powdery, this Tieguanyin has been carefully produced and hand-rolled, visible in the looser curl of the dried leaves, as opposed to the tight balls produced by machine. 'Zhengwei' refers to a more oxidized class of the lightly oxidized Qing Xiang style, given approximately a day between plucking and the final heating, resulting in a more delicate and sweet infusion that is less finicky under the high-temperature steeping. A buttery mouthfeel is enlivened by a prickling apricot tartness and mild astringency, though it may be the aromatic and long-lasting aftertaste that keeps one coming back for more.
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