Under the watchful eyes of the Yuangsheng tea producers, these delicate leaves are aptly tended to, ensuring its signature buttery profile remains intact. You can’t machine harvest. You can’t overkill the green. You can’t rupture the leaves’ cells while rolling.
Careful handling and minimal intervention is key to reaping the rewards of this terroir. A combination of nutrient-dense river waters and soil, hilly typography, humid subtropical climate and of course, the valley mist that blanket the tea bushes work to give this tea its distinct flavour.
Yun wu is grown mainly in Zhejiang and neighbouring Jiangxi province where similar lush forested terrains are present.
Dry leaves: forest green, twisted curls Liquor: light jade colour Taste: buttery, macadamia, coconut, pina colada Process: withered, rolled, lightly baked, twist finished.
Learn more at uncle’s site: teacraft.com.au/heal.
