Early spring tea leaf from wild arbor tree in Bulang mountain.
Apparent silver tea hairs on strong and long tea threads.
Bitterness with more wild mountain refreshness. Huigan (returning sweetness). Saliva producing. Spring tea unique fragrance.
I don't like this as much as the 2018 Autumn Ye Fang Cha (I assume they're from the same trees), but it's good. Brewed gongfu it has a medium body with a very, very light, mostly minerally flavor. Lots of bitterness of course. Grandpa style brings out more flavor, revealing a unique pomelo-like citrussy note that goes well with the bitterness.