Product name “韵yun象xiang” has been used on some other products or series. In 2006 year, the same tea was released as one set of 5 products with gift boxed and there was also detailed info about the tea materials. Ever the portrait printed on the middle of the wrapper and name is still all the same. Just the tea info is lacked in this year.
This name can be translated to “Rhythm” or like Cloud’s translation “Harmonious Flavor”. Personally I also like the last one. But is it easily understood by foreigners? I am expecting some better translation. 🙂
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.