umami, cherry wood, burnt sugar
Aged Fuding white tea compressed into a brick in Fujian China
Break a piece off and steep briefly in a clay vessel repeatedly to enjoy a range of flavors.
Aged first as leaf and then again as brick, the slow oxidization and enzymatic evolution of this tea produces a complex array of flavors to be pleasurably shared through the ritual of flaking off pieces of brick into a fine clay pot before a session of steepings.
Read the review of this tea by tea expert World Tea Podcast to learn more.
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