Ahead of Qingming festival, the whole leaf and buds of the first flush tea growing in Anhui pristine province, are carefully hand picked. Combining the traditional methods of Keemun tea and Pi Luo Chun, the leaves are rolled to create curly, black gold leaves reminiscent of the curves of a snail. The hybrid infusion reveals a delicate liquor imparting a solid amber colour ringed with faint crimson.