Clean and sweet ‘shou’ from old tree gardens. After piling fermentation tea was gently roasted over longan charcoal. This technique was developed by master BaoZhuo in order to get rid of mushroomy smell of fermentation and make tea drinkable immediately. It also develops unique sweet and very charming bourbon like aroma. Brew is mellow, gentle and sweet and it can fit in any kind of situation. 
初啼 (Cū Tí ) can translate as “First Cry”. 
As Master BaoZhuo explains on the little poem on wrapping paper:
One day he was drinking  SongPinHao tea and felt deep inspiration. Out of this inspiration arose wish to produce equally great tea. 
Result of his effort is this tea.  He named it “First Cry”. As a baby that was just born. 
It came also as a cooperation between two Taiwanese tea masters. BaoZuo and master CenLinHua who is expert in tea roasting techniques.