Place of origin: San Gu Shi (三姑石), Zheng Yan (正岩), Wuyi Mountain, Fujian, China
Cultivar: Huang Guan Yin (黄观音)
Processing: Medium-light charcoal roasted
Flavour: The dry leaves have a delightful toasty caramel note, followed by rich and delicate, floral and fruity notes. A mild and well-balanced taste, with a sweet and long-lasting aftertaste.

Brewing suggestions:
Gaiwan (110ml)
Amount: 8g (a single pouch)
Water temp: 100℃
First 3 infusions: no rinse required, steeping 5-8 seconds for the first few infusions.
Following infusions: increase steep time by around 5-10 seconds each time; can be steeped up to 8 times.