Da Tuan Huang Cha

Very interesting yellow tea made in the classic way, pressed into a large ball and thus roasted over charcoal and finally dried. We break open the big lumps and pack off 50g. The tea was fermented three times using traditional menhuang (sultry/sticky yellowing) and charcoal roasted three times. Datuancha is in the tradition of the craftsmanship of the great masters of the Buddhist monasteries. The leaves for this batch come from wild tea trees growing in a forest in a gorge near Xinchang. The seeds for these tea trees were brought to the gorge by birds from nearby tea gardens.

The producer, who is known in his town as a "tea freak", crazy for tea, owns vast tea gardens in the hills around Xinchang and produces a diversity of teas from diverse varietals in good quality.