New club tea available in limited edition. Yefang (wild cultivated tea) wulong tea defined as "qing cha" (oolong tea making), from the forests of Liu Gui in South Taiwan, altitude of 1,400m. Spring 2024 was the first harvest of Mei Shan Kou in years due to  blocked road made it not accessible. It means those trees were not picked for many years (farmer can't tell how many).

Made from small high-grade leaves and open buds of the native Shan Cha 山茶 species in Taiwan (Camellia formosensis). Featured in our Blind Tasting Club winning our club members' hearts to win the most unique tea award in winter 2025 session.
 
Slightly bug-bitten leaves causing anmild mi xiang note (honey fragrance). The leaves were roughly rolled to a curly shape, oxidized for 2 hours, and dried in machine. Rich mineral feeling, with rich notes of grapes and slight sourness like drinking rosé wine. Beautiful balance between yin and yang; the green of low oxidation and minerality of the forest, in contrast to the dark shan cha leaves and wulong body.

A truly rare tea-making fringe style for advanced drinkers. 

25g bag.