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 used for this batch come from overgrown tea bushes, several metres tall, near Lianhua'an Temple, close to Xinchang. The bushes were grown from tea seeds in the 1960s

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.