These beautiful tea cakes are made from tea leaves grown at an altitude of about 400-500 meters above sea level in a Baguashan area. 'Wu Yi Zhong' cultivar, famous for its intense aroma and complex taste, is usually used for roasted wulong production, but this one is gently traditionally processed to create a beautiful symphony of aroma and taste. Medium-level roasting creates a beautiful balance between freshness and roast and provides a unique experience. Pressed into 100g cakes, this tea can be easily stored and has a good aging potential. This cultivar is becoming rare nowadays which makes this tea unique and collectible. Elders say that this combination of cultivar and traditional processing gives the tea a very unusual and at the same time reference flavour.
Carefully pressed into 100g cakes this tea easily breaks apart into whole big leaves. Dry tea leaves have very sweet, honey, sunflower seeds fragrance. After warming up aroma develops into floral, fruity, and baked notes. After rinsing aroma develops into herbal, nutty, woody, and milky nuances. The taste is sweet and fragrant with notes of woody, nutty, bakery, and medicine notes. Long-lasting sweet mineral aftertaste. The dark amber colour of the infusion. Aroma cup full of sweet honey, and exotic fruits fragrance.