Harvested in mid-March from old-assamica varietals grown at 1300–1350m in Ning’er, Simao (Yunnan), this tea brews a golden liquor with a deep honeyed aroma. It’s made from a 1-leaf to 1-bud pick, using a varietal long grown in the area and known for its thick body and vivid sweetness.
The flavour opens with ripe fruit and floral notes — honeycomb, dried cherry, and orchid blossom — before settling into malt chocolate, burnt sugar, and a soft tobacco depth. Smooth and full-bodied, with a viscous mouthfeel and lingering finish.
