Few warmer days in winter can make tea plants sprout between winter and spring harvest. Those leaves are cherished and used to make Dong Pian (冬片). Dong Pian is usually characterized by very sweet and aromatic brew, it’s also rare as it’s production is entirely dependent on specific weather conditions.
This Dong Pian is made of FuShou(佛手) cultivar, also called Buddha’s Hand due to the large size of the leaves. Combined with higher roast level, we get in our hands very interesting tea.
Sweet, creamy aroma of honey, chocolate, baked goods and fruits. Liquor is smooth, thick and textured, with notes of baked pear, golden toast and honey, becomes more fruity over the session. It lingers long in Mount and throat with its fruity aftertaste and drinking it is quite energizing.
Season - Winter
Roasting Level - Light
Roasting Method - Electric
Processing - Half Handmade
Elevation - 400 - 600 m
Picking - 1 bud and 2 leaves