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2009 Harvest Yan Ru
2009 Harvest Yan Ru


According to the written record, teas have been produced in Fujian Province for well over 1,600 years. Growers currently produce five different categories of tea most of which originated in the province.

2009 Harvest Yan Ru*:

Brewing Suggestions
This uncommon yan cha, reputed to be an ancient variety, attracted Roy's attention on a visit to Wu Yi Shan because of its "distinctive kind of floral." The infusion smells strikingly sweet and fruity, almost plum-like. In the cup it infuses to a rich amber color, with the orange tone that reveals a moderate level of oxidization and firing.

On the palate you immediately notice sweetness and the creamy, mouth-coating vicosity that gives the tea its name. There's a distinct floral undernote, held in check by yan cha's signature mineral element. The steeped leaves are a deep olive green with pronounced red edges. In all, it's a complex and multidimensional yan cha that offers much to be discovered through multiple infusions in an extended tasting session. Add Yan Ru to the list of uncommon 2009 oolongs that will enhance your understanding of this fascinating category of tea.

For a classic brew, use an yi xing teapot. Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2 to 3 minutes or to taste. Re-steep several times, gradually increasing infusion time.

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