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2010 CHRYSANTEMUM FLAVORED MINI TUO CHA SHENG – 你的小茶
After picking appropriate tender leaves, the first step converting the leaf to maocha, then leaves are dry pan-fried using a large wok in a process called “kill green” , which arrests most enzyme activity in the leaf and prevents full oxidation. Delicious young sheng (raw) flavour and Chrysanthemum aroma with a pleasing dry plum lubricating mouthfeel and fresh bright character. Delicate floral complexity taste after second cup became dry plum with woody notes. Can infuse 9 times, perfect material that open this tea was purion clay teapot.
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