(Orders placed before Apr. 10 were 2012 version of this tea, and afterwards, we switched to 2013 version of this tea. The producer is the same and style is similar.)
This tea in small packs tend to have some debris due to marginal fraction. The debris doesn't make the tea bitter, and doesn't deteriorate the taste. But it could be a little annoying in brewing. We removed some tea from the small packs prepared by the factory, let the crushed pieces and debris precipitate and put the whole leaves in 20g packs. Therefore, a 20g large pack is slightly more expensive than two small packs.
This tea was made of Da Hong Pao (also called Qi Dan or Bei Dou No. 1) cultivar and manually processed by a tea worker of over 40 years of experience. We got this tea directly from the producer, and believe this tea is of higher quality than several brand-name Da Hong Pao products in Chinese market. Our current price is much lower than the market price most Chinese tea drinkers have to pay for Da Hong Pao, because our producer caters to a small group of Yan Cha aficionados and doesn't spend money on advertising or over-packaging.
Tea in small packs tend to have small amount of debris due to marginal fraction. We removed some tea from the small packs prepared by the factory, let the crushed pieces and debris precipitate and put the leaves in 20g packs. Therefore, a 20g large pack is slightly more expensive than two small packs.
The current price is based on supplying costs. Price will be adjusted when the stock becomes low.
Brewing method: follow Quick Notes 1b
(We regret to raise the price of this tea. This results from a combination of several factors, end of supply being one. But we will not stop seeking for DHP and other Yan Cha products of both great quality and good price. )
Blending Shui Xian and Rou Gui is a traditional way of making some "Da Hong Pao" products. Although anybody can blend two teas together, artistic blending can only be achieved by the most skillful and experienced tea workers. Instead of calling this product "Da Hong Pao", we give it its current name to honor the state-of-art blending, to clarify the "ingredients" of this tea, and to distinguish it from our other Da Hong Pao products which are made of Da Hong Pao (Qi Dan) cultivar.
This tea was exactly from 1990, not "1990s"
This tea was exactly from 2000, not "2000s"
This tea is from the same collector who supplied our 1990 Yan Cha. Although "younger" than the 1990 Yan Cha, this 2000 Shui Xian has higher grade in terms of both leaf material and processing. This is because aging oolong for long-term is still a relatively new market trend in mainland China (previously it was common that Wuyi tea was kept to "fade the fire" for a few years but not as common for it to be aged in large amount for long term). Therefore, it is easier for us to find higher grade aged oolong among those made in later years.