Huang Mei Gui, or “Yellow Rose” is an intensely floral varietal with juicy tropical fruity notes to bolster the lilac and saffron. The Li family has meticulously fluffed and turned this tea over a 24 hour period to bring out the floral aromatics and give them lasting power through many steepings. Their light roast makes this as juicy and rich as a Tieguanyin, but with the deep caramel and allspice undertones iconic of the region. The Li Family manages such a biodiverse plot, and it is a true joy to be able to taste lesser known varietals given the benefit of the Wuyishan Ecological Preserve’s volcanic soil and sweet spring water.