Series and individual product name “高gao山shan韵yun象xiang” can be directly translated to “Rhythm of High Mountain ” or like Cloud’s translation “Harmonious Flavor” on “YunXiang”. Personally I also like the last one.
DaYi created this series mainly for making character of small tea region be more obvious which is always not easy to understand by widely blended tea.
It belongs to “臻zhen品pin” series which is a parent series name including high-end tea products during whole lineup of DaYi.
“GaoShanYunXiang” has both sheng and shou series. And both are made from tea materials selected from high altitude plantation belongs to Menghai tea factory. That is the reason why “High Mountain” is used in name.
Red tea liquor, thick flavor and depth in taste. Smoothness along with sweetness. Well fermented fragrance with long lasting rhythm.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.