It is a rather rare variety of bush, growing mainly on Udan Shan (one of the peaks near Feng Huang village). Such tea is produced by only a few families. The name is related to the shape of the leaves - they have rather large teeth, which are often compared to a hand saw. The tea was harvested in late April, dried in the sun, then shaken out in a bamboo drum, fermented in a cool, shaded room, heated, twisted and reheated. The final heating turned out to be moderately deep - the leaves, though dark when dry, lighten quickly when brewed.
Jiu Do Zi delights with completely unexpected aroma components, in addition to the familiar and expected berry-fruit, tropical and penetrating notes. In the dry blend, hops, beer notes unexpectedly appear, and in the brewed tea you can sometimes sense heated banana jam, which I have never actually encountered. The play of aromas is truly fascinating and provides surprises every time. The flavor is enveloping, full-bodied and quite delicate for a Dan Tsung, though of course it can also be brewed stronger. The shades of flavor are reminiscent of a distinct bitterness, as in a hoppy craft beer. Particularly noteworthy is the color of the brew - at the beginning of drinking the tea it is pinkish, and by the end it shimmers amber, blending beautifully with the colors of autumn.
Inspirational Tea.