Tart yet vegetal, Zhu Ye Qing presents a unique and uniquely savoury bouquet to the mouth. Derived from the same cultivar as fellow Sichuan tea Ganlu, the deep and bright green leaves are somewhat flattened, having been placed in a wok and roasted as they are pressed into the side, loosing their trichomes and becoming glossier and slightly browned. The treatment is unmistakable in the aroma, which resembles roasted chickpeas, fried greens, and even kohlrabi, with an almost anise sweetness in the aftertaste. We think its time this roasted relative got some attention of its own.