The leaves from the Ya Shi Xiang bush were not dried and heated after standard Oolong partial fermentation, but were placed in a vacuum while still moist and frozen. Thanks to this processing technology, the taste has a frosty and deep character, which perfectly complements the familiar floral notes. The result is an incredibly juicy taste.
The leaves are whole, unusual, contrasting in colour and character: bright green stems with leaves the colour of deep-sea algae. Longitudinal uneven twisting. The aroma is deep and richly floral: lilac, apple tree, jasmine. In addition, there are hints of sweet cream buns and condensed milk. Warms despite its internal coldness. From the fifth infusion onwards, it begins to resemble sheng. The sweetness recedes into the background, tartness and roughness set the tone, and tobacco notes appear. The aroma remains bright and floral.
An extraordinary tea for special occasions. And thanks to its contrasting properties, it is good in any weather and season.