This tea has been exquisitely processed by Master Wei. The leaves come from the trees in his highest garden, and are only picked once a year in spring from older trees (around 50 years old) that are never pruned. This allows the tea trees to grow very tall. The leaves are picked from old growth branches instead of fresh green shoots, this is why he calls this tea old bush, not for the age of the tea, but for the fact that the tea is harvested from old growth instead of the new growth.
The smell of the leaves when first infused has a warm camphor aroma similar to fragrant pine and cedar wood. The kougan, or mouthfeel, of this tea is superb, with little to no astringency and a very thick oily feeling on the tongue. The flavors found in this tea have mellowed and merged very well, resulting in something both green and toasty, spicy and sweet. This tea, like Master Wei’s Duckshit fragrance leaves us in a very clear and content state of mind, and it is truly a tea to take your time with and allow the session to stretch out over the dozen or so brews.