Lao Cong (ancient trees) baked on charcoal from the local Siji Chun 四季春 (Four Seasons) variety, spring 2018 harvest. The tea was produced using a traditional long-oxidation method similar to Dong Ding, and after baking it was aged in vacuum for 6 years.

Another handiwork of Master Chen, one of the great experts in Taiwan and pioneers for growing Yefang tea 野放茶 - sustainable cultivation without human intervention - no watering, fertilizing or pesticides have been used (beyond organic tea). Master Chen grows, produces and bakes tea all by himself, with a set of skills that is rare on the island of Taiwan.

25g packed in vacuum. Limited edition.