Produced in the Dabie Shan mountain range, north of the province of Anhui, this tea is entirely made up of buds and their first leaves. The method of fermentation through steaming that distinguishes the transformation of yellow teas from that of green teas gives the leaves their yellowish shade and distinctive acidic, fruity taste. In addition to herbal aromas of cedar, tarragon and artichoke, notes of pear and lemon go well with those of walnut, hazelnut and a hint of white flower. A thirst-quenching, clear and delicate tea.
2 tsp/250ml 4-5 minutes 80°C