Master Ke’s tea garden, located near the village of Yuhu, is situated at an elevation of nearly 1000 meters. For Anxi County, this qualifies as true highland. It is the highest tea garden among all of the master’s gardens. The area experiences a slightly lower average annual temperature of about 15–18°C, frequent mists alternating with days of intense sunlight, and deep acidic red soils on which 5-year-old tea bushes grow. This unique terroir has been artfully expressed by our master in this exquisite Tie Guan Yin.

For this oolong, the master chose the Hua Xiang technique (Chinese for “Floral Aroma”). Such tea traditionally combines the roastiness and caramel notes of Nong Xiangs with the freshness of Qing Xiangs. A medium level of fermentation is achieved through complex techniques: shaking, rolling, and resting (“calming”) the leaves in alternating, cyclical sequences. The master must stop this process at the right moment to capture the desired “golden mean.”
In addition, the master selected the “Small Fire” (Xiao Huo) technique — a light charcoal roasting that enhanced the green flavor of the original raw material and further emphasized the terroir.