“柔rou侠xia” means “Soft Heroine”. A high-end shou cha in DaYi.
Clearness and cleanness on tea threads. Fat and strong tea leaves. Outer and inner tea materials are all the same. Low ratio on buds and tea stems. Sleek silk like smoothness of the surface and also on the mouth feeling of tea soup. Slight fermented aroma. WoDui smell is not obvious even on new tea.
Red tea liquor has brightness. Medium to light fermentation on WoDui. Pure fragrance and slight woody flavor. Both bitterness and astringency are weak. Sweetness is near woody and jujube. Various flavor. Rich tea liquor.
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.