This rare yellow tea is harvested in the Simao region of Yunnan. The leaves are pan-fired in a wok to stop oxidation, then wrapped in cloth to dry slowly – warm, “breathing”, maturing. The process is repeated for hours.

In this way, the golden tips acquire a unique spicy sweetness and a gentle, lingering finish. The taste recalls Lung Ching – familiar, yet hard to pin down. A tea born of patience.