This experimental tea uses Tieguanyin leaves, normally tightly curled, and finishes them with Wuyi-style strip-oolong processing. The tea is twisted and given a heavier roast to evoke Big Red Robe style, before being carefully steamed and pressed into 7g mini-cakes for convenient brewing, aging and transportation.. The fascinating thing about this tea is that, despite a processing style that points to Wuyi, the flavor is still one hundred percent Tieguanyin. The pull between floral-herbaceous Tieguanyin, and mineral-heavy cozy roast makes for a more dynamic tasting experience.