the bud-heavy leaves of this cake release an orange liquor conveying a warm bath full of earth- and woodiness

steeped over a long afternoon or sipped as dusk falls

with a quiet elegance that is somewhat reminiscent of Bai Hao Yin Zhen

allowing the vessel to breathe with every use

but rather very clement tea into waiting cup

da wu ye roasting set oolong_yancha the bud-heavy leaves of thisThis tasting set offers you a rare opportunity to compare the effects of different roasting styles on the same tea materialin this case, a well known Fenghuang Dancong, Ya Shi Xiang. With no differences in harvest time or producer, the first tea was roasted twice in the classic Chaozhou style at a relatively low temperature of 105110C for 8 hours each time. The mao cha of the second tea was brought to Wuyishan and processed by a local roaster in Wuyi