“The leaves were surprisingly easy to break apart. I’m VERY BAD at breaking cakes apart but had no difficulty with this. Leaves definitely looked aged. I did a rinse of about 5 seconds, then did a 5...” Read full tasting note
“This is my first sample from Eugene and Belle and it is a gem!!!! The smell of the leaves is that of green hay (my grandfather was a hay farmer) with a slight floral accent. The soup is a very...” Read full tasting note
Picked from Wangong’s ancient tea trees 3 hours walk from Yaozu Dingjiazhai village, this tea is viscous, floral and fruity, with long stems. Stone pressed in Yiwu & air dried.
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