Calvin Chen carries on the legacy of his father, who years ago set out to collect, plant and make prized stock from famous tea regions around the diaspora in his home of Mingjian, Taiwan. An unlikely feat, Chen’s pure skill has been his guiding light. The genetics of this lot trace their roots to Wuyishan, China–home of vaunted yancha, though the specific accession is lost to time and memory. Unlike the volcanic soils of Wuyi the plant takes on new dimensions grown in the sandy, low lying plains of Mingjian. This organic production, carefully processed by Chen, features bright and citrusy characteristics.