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it’s essential to differentiate between the betel nut aroma and similar scents
and a village identity that remains intact
and stems and the fact that it maintained this purple color after processing
It's perhaps slightly less sweet than the first flush Imperial Grade
During our extensive travels and mao cha tastings in Banna during the Spring of 2009 we came across this exquisite first flush mao cha
Wu Yi Shan "Qing Xiang Rou Gui" Rock Oolong Tea Teawares Type_Jingdezhen Porcelain Wares it’s essential to differentiate betweenA light roast take on classic Rou Gui (literally cinnamon), a Yancha cultivar prized since the Qing Dynasty. Spring leaf is gently fired to preserve high fragrance while revealing clean rock mineral sweetness and that signature cinnamon bark lift. Why its special True Qing Xiang style: light charcoal roast to spotlight aroma and clarity. Rou Gui cultivar delivers spice tinged florals over steady Wuyi minerality. Late April pick for concentrated
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