In China, especially in the Wuyi Mountains region, this tea tree cultivar is known for the narcissus aroma offered by its infusion. Indeed, it has an intoxicating floral and herbaceous character! The lot we have chosen this year has only been lightly roasted with charcoal (light roast). Its beautiful dark leaves release a copper infusion with notes of biscuit, roasted butter, fresh corn, peach, fig and a honeyed flavor surprisingly mixing well with a surprising flavour of fresh artichoke. One of our favorites among Yan Cha's new crops this year!
1 1/2 tsp/250ml 
4-5 minutes 
95°C Rinse