“6.3/90/212 zzz teapot. dry: bread, raisins, roast 1st (prob 30s or so… much too long for this tea): bitter, stewed leaf 2nd (5s): mineral in upper throat, bland otherwise 3, 4, 5 (all ~10s): stewed...” Read full tasting note
We’ve been drinking a lot of yancha samples recently from different farmers, searching for good quality everyday teas that punch above their weight price-wise.
Our criteria was that the tea had to be clean – without the strong effects of agrochemicals, be farmed within the Wuyi protected reserve, have good body, taste and processing.
We’re very happy to introduce this Lao Cong Shui Xian (old tree Shui Xian), grown in Bi Shi Yan (碧石岩) from 40-50 year old trees.
The tea was given a medium-strong traditional style charcoal roast and left to rest for two years. This has allowed the roast to mellow and incorporate well into the flavour of the tea. There is a nice minerality (yan yun) and good body. In a world of sky-high premium yancha prices and quickly diminishing returns, this one punches well above its weight and makes for a great everyday yancha that is highly satisfying to drink.
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