When walking around the Wuyi region one of the first things you notice is the iron-rich, red soil that the trees absorb nutrients from. Teas in this region are known collectively as "Yan Cha" or "Rock Tea" and feature a mineral-rich mouthfeel and flavor profiles ranging from stone fruit to high florals. Our Friends the Zhou family found a grove of Qi Zhong, a regional heirloom, growing feral in the small village near their plantation in Tongmu. The processing is in the traditional "Bohea" style where the leaves are picked, withered, rolled, dried and delicately smoked over pine wood. This tea features heavy floral aromatics and a delicate body with bright orange liquor.