Using tea materials from high mountain. Medium fermented. Slim and tight tea threads with golden tea hairs.
Red tea soup with brightness and clearness. Smooth and thick taste. Aged flavor. Lingering tea flavor.
Guangzhou dry and clean storage.
Called the “Rhyme Aroma” tea or in an English translation as better with age. I think this one is a lighter fermented Dayi cake. It has a similar taste to the other ones but it has a light oak, caramel and an almost salty savory after taste. It is almost a “broth” taste similar to a soup stock. It really darkens on the second steep with wood and spiciness coming on a little stronger. Very nice and interesting so far. What I would call a “savory” shou cha.