This tea is unique and produced in a very limited quantity. This tea is quite new and more experimental than traditional in Taiwan. These cultivars were brought here during the Qing Dynasty from the Wuyishan area, Fujian province, China. They were used for traditional, heavy roasted wulong production, but over time, thanks to a special environment they developed into special cultivars with their unique profile. Nowadays local experienced tea masters make exquisite red tea one of a kind and deserves special attention.
Dry leaves have a sweet honey fragrance with notes of dried apple. After rinsing aroma develops into a sweet and sour palette with vegetal nuances. The taste is delicate and thick with a unique bouquet of sweet, sour, and pickled notes. There are some cauliflower and lotus root, maple syrup, and plum. Multifaceted tea with a long-lasting woody aftertaste and some tiny smokey notes on the tip of the tongue. Sugary sweet aroma in an empty cup.