Description

Among the four great Wuyi classics, in addition to the Dahongpao is the Golden Turtle, a centuries-old, historical plant. Its distinctive notes are yellow fruits such as plums and notes of toasted white sesame and bread crust. It also often turns out to have floral notes, depending very much on the style of oxidation and roasting that the producer decides to do. In this case the roasting is not excessive and enhances the fullness of the bouquet.
We recommend infusions with 90-130 ml teapots or gaiwans, water at 95°C, infusions of 30 to 50 seconds.