MaHei autumn tea was harvested in a good climate. The tealeaves have plump buds with a golden color. Stone modeling helps to accurate the aging process. When it arrived to Hong Kong, it gave a fresh taste in the beginning and the sweet and complex taste were long lasting even in the eighth infusion. Although the silk smoothness level of autumn tea is lowerwith than the spring tea, the taste is still rich and we look forward for further natural aging development.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh
press the space key then arrow keys to make a selection
