In 2019 we sent this batch of hongcha to Wuyi to be roasted over charcoal by a yancha producer. After roasting, we felt it needed some time to rest before sale and put it away in our warehouse in Kunming. Almost seven years later, the roast has settled, become smoother and integrated nicely with the base material of the tea.
This is a nice, everyday hongcha, great for cold days and for brewing both gongfu and throwing in a larger pot.
