Characteristics: Originally produced on Mount Zheng, this tea is withered over fires fueled by spruce or cedar. This processing method; renowned the world over, produces a smoky flavoured tea, which can also be used in the kitchen.

Tasting Notes: The dry leaf resembles a very charcoal matte colour, often with a larger than normal leaf size. A khaki infusion will reveal a very smooth bitterness, with the aromas of smoke and a subtle herbaceousness.

Steeping Directions: Infuse in a Yixing teapot at 85C for 3 minutes.