Harvested in mid-March from old assamica varietals at 1300–1350m in Ning’er, Simao, this 1-leaf to 1-bud black tea brews a golden liquor with a deep honeyed aroma. Bright notes of honeycomb, dried cherry, and orchid blossom give way to malt chocolate, burnt sugar, and soft tobacco. Smooth and full-bodied, with a viscous mouthfeel and lingering finish.
