Cultivar:Tanyang Cai Cha (Tanyang heirloom varietal)
Processing: Traditional
The raw material for this tea comes from old bushes in Fankeng, a valley in the Fu’an production area. Fankeng is one of only three places where there is still a native population of older Tanyang Cai Cha specimens. Picking these bushes requires long treks into the forest. Traditionally processed, this tea has a stronger aftertaste than the classic Tanyang Gongfu, with a clean, refreshing, dry wood profile. Old bush Tanyang Cai Cha like this one is the preferred tea of experienced tea drinkers in Fu’an. With excellent longevity, it’s nice to brew many steeps of this tea in a longer session.
