This tea is one of a kind. True ceremonial tea requires a special attitude and teaware to appreciate all the nuances. I hope you have a Yixing teapot, or at least a gaiwan, to do it properly. I recommend following all Gongfu Cha steps to appreciate all the nuances. It's worth it to use quality water and boil it over the fire.
Grown in rocky terrain with unique soil and climate, these matured tea leaves can give a very special taste. Don't hurry and enjoy the aroma as well as the beauty of the whole tea leaf. Woody, smoky, and nutty aroma with bakery notes. Very delicate and gentle fragrance hard to describe.ORIGIN
Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains.
WuYi has been a place of religious concentration for over a thousand years. For Taoists, Buddhists, and Confucian WuYi continue to be the most important place to stay. The excellent and incomparable soil, climate, and energy of the WuYi mountains are reflected in the taste and aroma of rock tea. "The magnificence of the WuYi mountains - cliffs, flowers, a crystal river, the earth, the sky, and the divine spirit - so naturally and neatly unfolds in a cup of good rock wulong".ORGANOLEPTICS
Warmed tea leaves start to have notes of chocolate and cacao beans. After rinsing aroma completely changes and develops into sweet and fresh fruity, woody notes. The fragrance in the aroma cup has sugary, flowery, and creamy notes. There are notes, which remind me of the puff pastry, butter cookies, and sandal powder used in the Xiang Dao incense ceremony. Very complex taste with bakery, woody notes with deep long-lasting aftertaste with mineral nuances.