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These humble-looking leaves produce a surprisingly fragrant infusion which offers an outstanding example of a traditional charcoal-roasted Tieguanyin.

The wet leaves have a rich, roasted aroma which blends the tang of charcoal with a green corn sweetness. The tea itself delivers on both of these flavors, along with a remarkably soft perfumed quality — think charcoal verging on floral incense — which fades somewhat in later.

It’s 5 grams vacuum sachet packed, for 110cc Gaiwan, 100°C/210°F water is recommended, don’t steep for 3 minutes as it will be too strong, try 10 seconds for the first three steepings and 30 seconds or longer afterward.