“金jin色se韵yun象xiang” which can be directly translated into “Golden Rhythm”. But I find “Cloud”(a famous tea reviewer) translates it into “Golden Harmonious Flavor”. Which one is more convenient to understand the meaning of this word? It is up to you.
The recipe was firstly created in 2005 year when MengHai tea factory was privatized again after nationalized around half century ago, and at that year, DaYi restarted with many firstly created recipes and series. Some of them are very successful till now and one of them is this “JinSeYunXiang” whose 1st Gen. was also published in 2005 year.
There is still one thing released by DaYi officially that, all the tea products belong to “JinSeYunXiang” pressed using 3 years old loose leaves. It means the tea materials are picked up before compressed into disc cake.
Sheng cha which will continuously ferment by complicate chemical reaction of Oxygen, Microbes, Enzyme and other substances contained in tea leaf. And this process is called natural fermentation or evolution which will get better effect under ideal storage condition of humidity around 75% and temperature near 20-25 Celsius with airflow and should be hidden from sun light.
Guangzhou city stored till now. Clean and Dry.