Wild hong cha from spring tea leaf from Feng Qing area picked up in spring from young tea trees. Typically fruity aroma from brewed tea leaves which is reflected in taste along with sweet-sour notes typical for wild varietal. The red flakes are scattered "ya bao" giving an extra sweet hint to balance slight bitterness in harder infusions. Traditionally made without high temp. roast at the end.
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|Type||Black ( red ) Tea|
|Tea Material||Wild tea trees ( Ye Sheng )|
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