This tea has very well developed long leaves, with a hint of silver tip meaning that the plucking is extremely selective. (To achieve the "tippy" leaf style, the tea must be plucked daily so that only new shoots are harvested.) This tea is mainly harvested in early spring, when the tea bushes start to open (it can be compared to 1st flush teas). This tea comes from the mountainous region of the Wuyi Mountains. Although it is a green tea, it is left to ferment very briefly to give the dry leaves a dark hue. The taste is much sweeter than traditional green teas, with body and a little spiciness. The aroma is almost sweet and floral.
This tea is surprisingly spicy and is a good tea for someone who is traditionally a black tea drinker but would like to try a green tea without giving up too much strength and body.
