From the highlands of Peng Keng Tou Village, this spring-harvested Ya Shi Dancong delivers all the charm and nuance you'd expect from one of Guangdong’s most storied cultivars. Picked up to the third leaf and crafted at 900m elevation, this tea unfolds with elegance, comfort, and a touch of indulgence.
The dry leaf presents in long, twisted strands of tan and beaver brown—subtle and striking. On the nose, it opens with deep aromas of baked cherry and frangipane tart. Once steeped, the wet leaves exhale notes of almond pudding, cherry syrup, shortbread biscuits, and lotus flower.
The liquor is a soft rose gold, medium-bodied, and glides gently across the tongue. Taste brings a delicate balance of magnolia, cherry blossom, butter cookies, and fruit trifle, grounded by a cool slate minerality. The finish is long and mineral-driven, blooming into a pear-and-custard juiciness that lingers softly on the palate.
The empty cup smells of warm raspberry jam and melted butter—a quiet, nostalgic comfort. This is a tea that doesn’t push or shout; it flows with an easygoing energy, perfect for relaxed sessions or quiet, thoughtful mornings.
Cultivar: Ya Shi
Origin: Peng Keng Tou Village, Guangdong, China
Elevation: ~900m
Picking: Up to the third leaf
Season: April 2024