This is a “half cliff” yancha from Banyue Mountain, Xingcun, Wuyishan. Xincun is located only 8 km away from the Wuyishan Reserve area and the soil is rich in weathered minerals from the cliffs. The trees have been managed organically for five years. The tea is made traditionally: with the right amount of oxidation, and it undergoes six rounds of slow-roasting over charcoal.
This tea has pronounced mineral notes, and its rich, floral notes are characteristic of Shuixian.