This yellow tea comes from the Simao region in Yunnan. Production begins with the so-called “pan-firing”, in which the tea is slightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in cloths to let the remaining humidity dry naturally and gently for several hours. This step is repeated until the leaves have reached the right degree of maturity. The yellow tips develop a unique spicy sweetness in the cup, accompanied by a fresh, fine resonance. Memories of a mixture of Lung Ching and Kekecha awaken.