This comes from old trees growing in Anxi's famous Xiping area, known as the birthplace of Tie Guan Yin. These old trees are less productive than younger bushes, but produce a deeper flavour with more character in the throat and aftertaste. This tea garden has been hand-weeded and grown without agrochemicals.
The trees are of the original "Hong Xin Wai Wei Tao" (紅芯歪尾桃) varietal - the oldest TGY varietal. This was processed in the traditional manner, without the use of air-conditioning, and with extensive natural withering and *zuoqing* (shaking/oxidation) processes. It employs intensive sifting and shaking; the characteristic red edges are preserved rather than removed to maintain leaf integrity, achieving a traditional semi-oxidised character. It is then finished with low heat charcoal roast.
This has a very pleasant orchid aroma that is long lasting, rich and balanced.
On a scale from 0 being nuclear green TGY to 10 being deathroast, we'd put this level of roast somewhere around 4
