This cousin of Tie Guanyin is one of the four famous teas that originated in Anxi, and has been propagated since its discovery about 150 years ago. This particular Ben Shan was naturally grown, without the use of pesticides, on the banks of the Nine Bends River in the Wuyi Mountains.
Dry, its leaves appear brown and greenish-black, with hints of red and coptis yellow, and carry a light, uplifting, vernal scent, similar to Wenshan Baozhong, fresh, piney, and slightly citrusy. Wet, its leaves carry a savory, sweet, roasted, nutty aroma that is quintessential of the Wuyi Mountains, where it is grown. Its flavor is deep, fruity, savory, slightly tart, and very slightly bitter, with elements of wood and plum. The hallmark of this tea is its cookie-esque grain-like sweetness. It has a warm, clearing, grounding effect that is simultaneously stimulating and relaxing, and produces a good quality tea drunk. This refined, earthy yet fruity wulong leaves a savory yet tart aftertaste ringing on the sides and base of the tongue.
Lasts about 10 brews.