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Dry copper leaves sprinkled with silver tips give off light muscatel smell. Gaiwan infusion – 1 tbsp in 100 mL. First amber-colored infusion has slight raisin aroma and a smooth mouthfeel. Second infusion gives slight fruity and muscatel taste. Reminds me a little bit of sheng Pu Ehr… Third infusion is thin. Overall smooth and light-tasting muscatel.

This Pre Qing-Ming tea shows beautiful white-hair covered leaves rolled into spirals. Fresh smell. Gaiwan infusion – 1 tbsp in 100 mL. First infusion (2 mins) gives a bright-colored kelpy and smoky soup. Subsequent infusions (1 min, 2 mins and 4 mins) evolve into slight vegetal. No astringency. Spent leaves are plump and beautiful. Unfortunately, the liquor isn’t as fresh and generous.