Red tea (or black in the West) produced in late May, shortly after the spring harvest of the Lishan Wulong. It is a very interesting tea, since the growth of the plants was slightly late for Wulong so the farmer decided to wait a few weeks and produce red tea. Hence, this tea was produced in spring, and normally in Lishan they wait until summer to produce this variety of tea due to the warmer climate.

You can see how this tea was made here: Producing the rare Lishan Black Tea

Tea with marked fruit aromas such as red fruits, especially strawberry, certain floral aromas in the aftertaste. Light astringency and bitterness with a rather short finish.

This tea was made on a sunny spring day, in the Yang family factory at more than 2,000 meters above sea level.