Wen Jian Fu's favorite breed to work with, this one benefits from favored treatment.

Old bush grade at the 中山 zhong shan "middle mountain" category of elevation, these pedigrees produce an excellent 八仙 Ba Xian "Eight Immortals".

With a nose conjuring fig, hops, citrus, orchid, herbal resins, toasted nuts and grain, this may be the greenest dancong of this latest lot, its mouthfeel a touch more on the spritely and crisp side; these leaves weren’t allowed to oxidize as much as his juicier, rosier, Ao Fu Hou.

The advent of Ba Xian came right around the same time as the founding of the people’s republic in the 1950s. Wen’s tea gardens were planted at that time at 530 meters in elevation, and give us another fine-material / even-finer-processing tea experience that we know to be signature to Jian Fu, the vice president of the Chaozhou Tea Industry Association, and recipient of 2nd highest level tea grader award.

Due to the sensitive nature of Ba Xian cultivar leaves, Mr. Wen recommends leafing your pot with 1 gram less than usual, utilizing very fast steep times.

Wen Jian Fu insists on doing only charcoal bake finishing, and doing it himself