Infused, we find aromas ranging from brown sugar and honeysuckle, sweet melon & flowers to almonds and toasty, sweet fruit. The dry leaves of all 3 varieties are highly aromatic. Traditionally processed in a wood-fueled oven. Harvest typically is in late April into May. Lot was harvested from tall, single-trunk trees.
Cultivar is Chao An, a famous leaf of the Fenghuangshan (Phoenix Mountain) area. Each is stored in a steel can, warehouse temperature of approximately 63 degrees F. Teas were purchased in a 3-year period from 2002-2004. Medium fire, main note is sweet nectar that will cover & delight the palate. Unusually large leaf with yellow edging, harvested from old trees.
Each lot infuses to a rich cup of oolong tea, crafted in grades (note very large leaf sizes) not to be found in the marketplace today. Each is made to a different firing process and you will experience a range of flavors - from aromatic and ambrosial to a higher fire, more "almond" or toasty flavor. Plucked and crafted from select local cultivars, these lots offer a range of aromas and flavors that will provide a unusual opportunity to taste this style of worldclass Chinese oolongs. Long favored as "tribute teas" by emperors, these 3 teas were grown on small farms in Chou Zhou County, the Yellow or Phoenix Mountains, Guangdong Province, and harvested in 2002-04.
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