A lightly oxidized huang jin gui with a short roast to produce a caramelized aroma, a clean mouthfeel and a beautifully floral cup. This tea was the result of a three year experiment to create lightly oxidized huang jin gui with a full body mouthfeel. This lot was made by Mr. Lin Rui Fu in the fall of 2020 in Anxi, Fujian province. The key to achieving this full body character is performing the kill-green at midnight and a short, high-temperature roast on day where the weather’s just right (not too hot, not too cold) to finish it. This tea is roasted at 130°C, which is higher than most others do because you can ruin the tea, but Mr. Lin is not afraid.