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not absorbing aromas and being easy to clean
the precise roasting
you won't miss the hallmarks of a yancha from Wuyishan here
albeit with a twist—roasting and fermentation have changed its otherwise bright and floral nature into a spread of fruits that
followed by a subtle vegetal flavor that adds depth
shou mei 2001 oolong_rare not absorbing aromas and beingThis tea is, both materially and proverbially, more than a treasure: finding a white tea as old as this is in itself remarkable, but rarely are 20 year aged white teas so well preserved, with large, whole leaves, pale hairs on the buds, and a lingering freshness in the aroma. Indeed, there is a gentle fruitiness present in the form of tart apple cider and a round, minty herbality, but the connoisseur of aged whites will also be pleased by the time
