2017 Year Spring tea leaves.
(* Please note that we don’t use new spring tea to make Charcoal Roasted tea and just use tea left from last year. )
We roasted it in the January of this year by electricity firstly and charcoal again.
After roasted, the taste becomes mellower than before.
Many tea lovers in China like it because of this roasted unique flavor, and there is another reason that it because roasted tea has much lower irritation than general TieGuanYin which has more refreshed fragrance and attractive taste but also hurt intestines and stomach.