Ye Sheng Dan Cong Gao Ho, A, 2025

The leaves are large and dark in colour. The aroma is reminiscent of Wuyi oolongs: butter, spices, black pepper, roasted nuts, ripe plums. When warmed, the leaves release aromas of popcorn and airy wheat in caramel. During the tea drinking process, these aromas will be replaced by candied fruit, strawberries in sugar and raspberries, blackcurrants with a hint of smoke.

The infusion is more amber than in the Qing Ho version, the taste is fuller but rougher, not as light, although still soft and velvety, with a creamy nutty flavour.

Here, too, there is little of the typical Guangdong oolong: it is too rough for that, and not dense enough for the northern Fujian style.