Most Yunnan black teas are made from hybrid varietals like Yun Kang #10 or #100, or Chang Ye Bai Hao (and others).  These varietals are Assamica hybrids and make wonderful teas, but the style of processing and finished tea is quite different from the more subtle styling of this tea.  Picked, wilted briefly, fried (kill green), rolled and then wilted for 12+ hours, before being low temperature baked dry gives this tea a subtle but complex taste and aroma.  There are elements of raw pu-erh, dried fruit and orchid flower all tied together with a full-bodied viscous tea soup with a sweet layer than permeates the brew both during and after drinking.

May Harvest

Man Gang Village, Bang Dong Township, Lincang (Yunnan)

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This tea was picked and processed in Mid-April from Xiao Hu Sai area tea trees, and the expertly processed by our friend Mr. Duan.  The taste is so thick and sweet.  There is honey, malt and milk chocolate here, but there is a unique green-ness to it that adds character without any bitterness or astringency.  The leaves are generous and give many satisfying full-bodied steeps.

A good candidate for aging, this tea will give you much pleasure!

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