Place of origin: Sangu Rock (三姑石), Zheng Yan (正岩), Wuyi Mountain, Fujian, China Cultivar: Huang Guan Yin (黄观音) Processing: Medium-light charcoal roasted Flavour: The dry leaves have a delightful toasty caramel note, followed by rich and delicate, floral and fruity notes. A mild and well-balanced taste, with a sweet and long-lasting aftertaste. Brewing suggestions: Gaiwan (110ml) Amount: 8g (a single pouch) Water temp: 100℃ First 3 infusions: no rinse required, steeping 5-8 seconds for the first few infusions. Following infusions: increase steep time by around 5-10 seconds each time; can be steeped up to 8 times.

Find out more about Yaoyao and Sixian (四閑齋): Instagram: sixian_tea