Lao Cong (ancient trees) baked on charcoal from the local Siji Chun 四季春 (Four Seasons) variety, spring 2018 harvest. The tea was produced using a traditional long-oxidation method similar to Dong Ding, and after baking it was aged in vacuum for 6 years.

Another handiwork of Master Chen, one of the great experts in Taiwan and pioneers for growing Yefang tea 野放茶 - sustainable cultivation without human intervention - no watering, fertilizing or pesticides have been used (beyond organic tea). Master Chen grows, produces and bakes tea all by himself, with a set of skills that is rare on the island of Taiwan.

Due to the demand after our guided Yefang tours to Taiwan, we restocked this tea in TLV warehouse for the last time.

25g packed in vacuum. Limited edition.