Grand Tea Tasing..


Green
Gua Pian 六安瓜片 
Qi Shan, Lu An, Mid Spring 2013 
Rough, grassy with a hint of bitterness 

Yellow
Huang Ya 霍山黃芽
Jin Ji Shan, Huo Shan, Early Spring 2014
Savory and sweet with a nutty finish

White
Gong Mei 貢眉
Dian Tou, Fu Ding, Mid Spring 2013
Rough, light but warm with subtle notes of wheat Wu Long Wu Yi

Wu Long:
Shui Xian 水仙
Huang Bai, Wu Yi Shan, Spring 2013
Big roasted aroma with a little roughness in the texture

Wu Long:
Phoenix Wu Long Wu Ye 烏葉
Shang Jiao, Feng Huang, Spring 2014
Sweetly floral, light with a faint astringency

Wu Long: Traditional Tie Guan Yin:
Traditional Tie Guan Yin 傳統鐵觀音
An Xi, Spring 2013
Medium roasted, metallic and floral with a throaty feel

Wu Long: Light Tie Guan Yin Zheng Chao 鐵觀音正炒
Fu Di, An Xi, Spring 2014
Light, sweet, refreshingly floral with a lingering aroma

Red Red Mao Feng (Keemun): 紅毛峰
Tong Keng, Qi Men,
Late Spring 2015 Floral sweetness with light bitterness

Black Cooked Pu Er Shou Pu (Bing): 熟普 (餅)
Yun Nan, 2010
Very dark and earthy with a tinny, metallic mouthfeel

Pu Er
Raw Pu Er Dong Nong 臨滄東弄
Dong Nong, Lin Cang, Spring 2014
Nectar with a little vegetal edge