AXM Qianliang 2012

Red Star Fuzhuan was made by Hunan Bidianxi Tea Industry Co. but produced under the guidance of the Cai Lao Tea House. Run by Master Cai Zheng'an, Cai Lao Tea House develops recipes and production steps to make more traditional forms of heicha. This tea has been produced using the age-old Qixing Stove (七星灶), a large brick kiln-like oven used to dry and smoke tea with pine. Current techniques are using electric ovens and charcoal stoves; and so the traditional pine-smoke aroma is lacking in most Fuzhuan made today. The combination of the Qixing stove, old growth and wild tea bush leaves, and hand compression makes this Fuzhuan a treasure that mimics the high grade Fuzhuan drunk in old and ancient times.

When you look at the dry leaves, they appear rustic and rudimentary. Despite this and its hand-compression, this tea is crystal clear, even in the rinse. The clarity and brilliant color show up in the taste and aroma bringing a sense of cleanliness.

The fragrance really comes out once the tea is wet, after the rinse. A buttery pie-crust engulfs the senses with hints of oats or straw. This is all apparent near the back and bottom of the sinuses, grounding you to the earth.

From the first sip, the clean and thick tea coats the tongue long after it's swallowed. A heavy warmth weighs upon the base of your mouth and sip after sip brings a warm energy gradually growing downward to your feet.

Flavors of smoky Gouda with slight hints of rich and fertile earth enrich every sip no matter how small.

With its lasting finish and warm energy, you won't forget this tea hours after you've finished drinking.