Cultivar:Tanyang Cai Cha (Tanyang heirloom varietal)
Processing: Traditional
The raw material for this tea comes from old bushes in Fan Keng, a valley in the Fu’an production area. Fan Keng is one of only three places where there is still a native population of older Tanyang Cai Cha specimens. Traditionally processed, this tea has a stronger aftertaste than the classic Tanyang Gongfu, with a clean, refreshing, dry wood profile. Quite resistant to brewing with a creamy texture in later steeps.
