Series and individual product name “象xiang山shan” which can be translated into “elephant mountain” without any doubt. When I firstly saw this name, I just felt very confused, because there is no hint ever on material or taste or memorial like that etc. Until I found the explanation that, tea mountain in Menghai county “巴ba达da” looks like elephant remotely watched. There is a pond firmed naturally located during a lower place called “黑hei龙long潭tan”(black dragon pond) reached into by a long nose from the “elephant” seems like an elephant is sucking water. All these make this “elephant” vivider, so BaDa mountain got another name XiangShan(elephant mountain) from ancient time. Therefore, we know “XiangShan” series is using tea materials from BaDa mountain mainly.
It belongs to high-end tea collection during whole lineup of DaYi.
Smooth tea liquor with richness. Bitterness is heavy but astringency is weak. After taste with sweetness and strength. Long lasting tea session.
This series uses many spring tea leaves to make the taste abundant.
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.