Master Da’s garden is located at the southern foot of Wuyi Mountain, 800 meters above sea level, in Fujian. This one has the know-how of a specific smoking method born in 1820 in the region, while the drying room of a farmer is requisitioned by the Chinese army, this one invents a way to accelerate the withering of his crop. The lower leaves of this premier cru black tea with a low caffeine content are picked by hand then exposed to ambient humidity to oxidize before being smoked for the first time and then again in bamboo baskets placed on top of a spruce fire. It is this second drying that gently impregnates them with the vapors of the fire and gives the tea its unique taste.
An incandescent brazier with reflections of ferruginous earth, this premier cru smoked tea exults with the deep balsamic and mineral notes of flint, undergrowth and Cuban cigar.
The palate is gentle, fine and complex, and extends into an endless finish.
Rare Tea – 50G
Brewing time: 3-4 mins
4g per cup of 20CL