Organic Wuyi Hong Shui Tea Cakes, Lot 740

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Elders in our tea-making village will always speak very highly of the Wuyi cultivar and how it makes a fantastic aged tea. If you stay long enough and show genuine interest in their wisdom of the leaf, very often a jar of precious aged leaves will be taken off the highest shelf and a nectar would be infused from it proving without a doubt that their words were not just lore. It therefore simply made sense that we would make it one of our first types of tea to process into tea cakes. This Lot 761 was carefully devised right from the leaf onwards. First, we selected organically-produced leaves that we processed into gently rolled tea instead of ball-style so they would compress into a better cake. Then, as it is our usual practice, we have a marked preference for a spring produced tea as opposed to other seasonal offerings. Taiwanese Wuyi tea plants make fantastic darker teas and this Lot 761 is a case in point as it was made into a Hong Shui style tea, allowed to mellow before baking and compressing. It has a bold presence in the cup yet it is a complex and opulent tea that requires several infusions to reveal all of its different layers of taste, texture and aromas. You will be charmed by the beautiful, deep, reddish-brown liqueur that will captivate the nose with a whirlwind of aromas of spices, fruit compote, roasted nuts, and some more sensual fresh tobacco leaf notes.spring tea is usually fruitier and more aromatic with a smoother mouthfeel. This tea can certainly be enjoyed now, but similar to their distant Fujianese Rock Tea cousins, this Wuyi tea shows great potential if allowed to age. Available in both 125 mm cake of 100 g, and 175 mm cake of 300 g, both sizes are proposed in a vacuum-sealed resealable pouch.