Master Zhang’s family has tended a variety of tea cultivars in Daping for generations. His tea is fed by sweet mountain springs and grows on the cloud-enveloped peaks of Anxi.
Dan Gui is a modern varietal more often used for darker strip-style Wuyi Oolongs. The more traditional Anxi roast finish, darker than modern green Tieguanyin finishes, gives us a unique comparison point between Wuyi and Anxi Dan Gui while bringing out the varietal's natural spice and exotic florals. A juicy pear aftertaste compliments the osmanthus and contrasts beautifully with the dark rich roast.
Master Zhang brews tea at his family home in Daping