10 Oolong Teas

Explore Oolong — Made Simple

10 classic Chinese oolong teas, each pressed into convenient 5g mini cakes (20 pieces total).

Crafted from whole loose leaves and shaped for easy brewing — just add hot water. No teaware required.

From the fresh floral elegance of Tie Guan Yin to the deep roasted richness of Da Hong Pao, this set offers a balanced introduction to the full spectrum of oolong flavor.

No added sugar. No artificial flavoring. No colors.
Just 100% real tea.

A simple, approachable way to discover authentic Chinese oolong — and find the styles you love.
Please note: Because the mini cakes are made from full loose leaves that are softened and compressed, some small leaf fragments may appear when steeped—this is completely normal and part of the natural tea experience.

2024 Jasmine Tieguanyin Oolong
Who It’s For:
Light, refreshing, and perfectly balanced, this Jasmine Tieguanyin Oolong is for tea lovers who enjoy subtle floral notes and a creamy, smooth finish. The lightly fermented Tieguanyin tea base is scented three times with fresh jasmine flowers, resulting in a tea that is delicate, buttery, and reminiscent of a serene garden. Best for those seeking a gentle, floral oolong rather than bold or heavy teas.

Tea Details:
Origin: Fangting Village, Huqiu Town, Anxi County, Quanzhou, Fujian
Harvest Date: September 2024
Scenting Rounds: 3 rounds
Tea Base: Fragrant-style Tieguanyin oolong
Tea Cultivar: Tieguanyin
Flavor Profile: Clean and fresh jasmine aroma, silky smooth texture, with a creamy mouthfeel.
What Makes It Special: The perfect marriage of jasmine’s uplifting scent and Tieguanyin’s velvety smoothness, offering a truly luxurious yet refreshing tea experience.

How to Brew

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 20ml
Steep Time: 30 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan or clay teapot
Re-Steep: 5-7 times

Jasmine Oolong Tea
Authentic Jasmine Oolong is a premium tea that combines the fresh, fragrant notes of Jasmine flowers with the smooth, rich flavor of Oolong tea. The process involves carefully blending freshly bloomed Jasmine flowers with Oolong tea leaves during the drying stage, allowing the tea to absorb the flower's natural fragrance. The more times the tea is scented with Jasmine flowers, the more intense and aromatic the floral notes become. After the scenting process, the tea is dried again to lock in that fresh, vibrant Jasmine aroma.

For the best flavor, Jasmine Oolong is typically made with high-quality, lightly fragrant Tie Guan Yin Oolong tea leaves, harvested during the summer or autumn season. The result is a tea that’s perfectly balanced: the fresh, lively Jasmine fragrance mingles seamlessly with the smooth, creamy taste of Oolong. It’s like stepping into a garden full of blooming Jasmine flowers, where the sweet floral notes and the smooth, sweet tea create a refreshing, comforting experience in every sip.

This Jasmine Oolong tea is perfect for anyone who enjoys a balance of light floral notes with a rich, smooth finish—ideal for any time of day when you're craving something fragrant and refreshing.

2024 Traditional Osmanthus Oolong
Who It’s For:
If you love teas with a deep, layered profile and long-lasting floral notes, this Osmanthus Oolong is a must-try. Crafted with a base of aged aromatic oolong tea and the fragrant blossoms of century-old osmanthus trees, this tea undergoes a meticulous three-round scenting process. The result? A rich, sweet brew where the floral elegance of osmanthus perfectly complements the tea’s mellow depth. Ideal for tea lovers who appreciate traditional crafting methods and unique floral teas. If you’re looking for rare and artisanal tea experiences, this one checks all the boxes.

Tea Details:

Origin: Fangting Village, Huqiu Town, Anxi County, Quanzhou, Fujian
Harvest Date: October 2024
Grade: First Grade (One bud, two leaves)
Tea Base: Aged aromatic oolong tea
Tea Cultivar: Tieguanyin
Tea Master: Chen Qizhi, a 30-year tea artisan
Flavor Profile: Bold and lasting osmanthus aroma, with the sweet, mellow body of aged oolong tea
What Makes It Special: Made with rare century-old osmanthus blossoms and aged oolong, this tea is meticulously scented three times for a truly exquisite experience.

Osmanthus Oolong Tea
Hailing from Anxi in Fujian, the birthplace of Tie Guan Yin Oolong, this Osmanthus Oolong tea is crafted with a unique traditional method that combines the finest Oolong tea leaves with fresh Osmanthus flowers. The process begins with carefully selecting tender Oolong tea leaves, which undergo a series of traditional steps, including withering, shaking to release the aroma (摇青), rolling, and initial drying. After the leaves are partially dried, fresh Osmanthus flowers are added during the final drying stages, allowing the natural floral fragrance to fully infuse into the tea leaves.

The result is a tea that beautifully blends the richness of Oolong with the delicate, sweet aroma of Osmanthus flowers. It combines the smooth, full-bodied taste of black tea with the refreshing, light qualities of green tea, creating a perfect balance of bold and delicate flavors. This Osmanthus Oolong is ideal for anyone who enjoys a complex yet soothing tea with a unique floral twist.

How to brew:

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 20ml
Steep Time: Discard the first steep; 20 sec for 2nd–4th steeps, add 5 sec each time after
Teaware: White porcelain gaiwan or clay teapot
Re-Steep: 5-7 times

Tie Guan Yin (Traditional Charcoal-Roasted Oolong) | 浓香型铁观音（炭焙）

Introduction

Tie Guan Yin is one of the most iconic oolong teas from China’s Fujian province. While its light-roast counterpart is known for floral fragrance, this traditional roasted style highlights a different spectrum—mellow body, dried fruit depth, and layered complexity.

This tea comes from Longjuan Village in Anxi, grown at 800–1000m elevation in sandy, well-drained soils surrounded by frequent mists. The region is known for producing small-batch charcoal-roasted Tie Guan Yin with strong aging potential and rich aroma.

Crafted by Wang Zhiyuan, a veteran tea maker, this 2024 spring harvest features tightly rolled leaves, roasted over low charcoal heat. Expect caramel sweetness, notes of longan and jujube, and a honeyed aftertaste. It’s a refined yet accessible choice for those who enjoy structure, warmth, and endurance in their oolongs.

Origin: Longjuan Village, Longjuan Township, Anxi County, Fujian, China | 800–1000m
Roasting: Traditional charcoal roasting (light-medium fire)
Tea Maker: Wang Zhiyuan, seasoned tea artisan with local acclaim
Cultivar: Tie Guan Yin
Harvest: Autumn Tea, 2024
Oxidation: Medium (45–55%)
Roast: Light to medium (Charcoal roasted)
Suitable for: Daily drinking, cooler seasons, or fans of roasted, full-bodied oolong

Shelf Life: 3–5 years

Storage: Store in an airtight container away from light, heat, and moisture. Best consumed within 1–2 years for peak aroma; suitable for slow mellowing.

Brewing

Vessel: Yixing clay teapot or porcelain gaiwan
Water: 100ml spring/pure water : 5g tea | 100°C / 212°F
Steeping:

• 1st–3rd infusions: 10 seconds

• Later infusions: Add 5–10 seconds per steep

• Can be brewed up to 8–10 times

Flavor Profile

Aroma: Caramel, roasted rice, longan, jujube, hint of smoke
Taste: Full-bodied and mellow, with sweet dried fruit and subtle char
Mouthfeel: Silky and rounded, with thick liquor and soft finish
Aftertaste: Honeyed, clean, and slightly mineral—lingers on the palate

Best Enjoyed When...

• You’re looking for a warming, cozy oolong for cooler days

• You enjoy roasted teas with depth, but not too much bitterness

• You want a red wine–like oolong: structured, smooth, and complex

Ya Shi Xiang Dancong | 鸭屎香单丛乌龙茶

Despite its curious name, Ya Shi Xiang (Duck Shit Aroma) is one of the most beloved and accessible styles of Dancong Oolong. Grown in Wudong Mountain and harvested in April 2025, this tea is made from the original Ya Shi Xiang cultivar—famed for its lush floral aroma and golden nectar-like sweetness.

This batch comes from Fengxi Reservoir Village in Fenghuang Town, Chao'an District, Chaozhou, Guangdong. Situated at an elevation of 500–600 meters, the area is recognized as one of the premium zones for Zhongshan Dancong tea. Just above lies the mid-high mountain belt, but teas from this elevation are already regarded as top-tier among commercial-grade Dancongs, offering exceptional quality at outstanding value.

Crafted with a light roast to preserve its signature perfume, it offers a silky-smooth texture, vibrant floral notes, and a lingering sweet finish.

Origin: Fengxi Reservoir, Phoenix Town, Chaozhou, Guangdong

Tea Maker: Liu Chengpeng, a second-generation tea artisan with over 20 years of tea-making experience in a family that has crafted Dancong tea for generations.

Cultivar: Ya Shi Xiang (Duck Shit Aroma)
Harvest: April 2025 (Spring)
Elevation: 500-600m
Oxidation: Medium (40–50%)
Roast: Light (traditional charcoal finishing)

Shelf Life: 3 years

Storage: Store in an airtight container in a cool, dry, and odor-free place. For light-roasted Dancong, refrigeration is recommended to preserve its floral aroma.

Flavor
Aroma: Intensely floral—gardenia, magnolia, and honey
Taste: Lush, nectar-like sweetness with smooth body and soft mineral notes
Aftertaste: Long-lasting, floral-sweet with cooling effect in the throat

Brewing
Vessel: Porcelain gaiwan / Chaozhou clay pot
Water: 95°C | 203°F
Gaiwan Method:
5-7g per 100ml，1nd–3th: 8–12s | 4th+: add 5–8s per steep|Up to 9 infusions

Cold Brew Instructions:
Use 3–5g of tea with 500ml (about 17 oz) of water.
Water tip: Spring water or purified soft water is best.
Seal in a container and place in the refrigerator (39–46°F / 4–8°C).
Let it steep for 6–8 hours (ideal to brew before bed and enjoy in the morning).
Note: Too short a steep may result in weak aroma; over 10 hours may cause slight bitterness.

Occasions
Perfect for introducing friends to Dancong oolong
Uplifting afternoon companion with sweet, floral lift
A crowd-pleaser—great for casual or focused tasting

Fenghuang Dancong (Mi Lan Xiang)|凤凰单枞蜜兰香
Introduction

Mi Lan Xiang Dancong is one of the most celebrated Phoenix Dancong oolongs, known for its naturally rich honey-orchid aroma. The medium-twisted, dark dry leaves brew into a golden amber liquor, offering a full-bodied taste with layers of floral and fruity sweetness. Its nectar-like smoothness lingers across multiple infusions, with a refreshing aftertaste that deepens as you brew.

This tea comes from a village located in one of the premium zones for Zhongshan Dancong—an area recognized by locals as the gateway to the high-mountain growing region. Teas from this zone are considered top-grade among commercial Dancongs, offering exceptional quality for the price. The tea is crafted by a seasoned tea maker from a family with a long tradition of tea-making, with over 20 years of hands-on experience.

Origin: Fengxi Village, Fenghuang Town, Guangdong | 500m
Oxidation: 40-50% | Roast: Medium (100-120°C, 6-10h)

Tea Maker: Liu Chengpeng, a second-generation tea artisan with over 20 years of tea-making experience in a family that has crafted Dancong tea for generations.

Cultivar: Mi Lan Xiang Dancong
Harvest: April 2025 (Spring)
Elevation: 500-600m
Oxidation: Medium (40–50%)
Roast: Light (traditional charcoal finishing)

Shelf Life: 3 years

Storage: Store in an airtight container in a cool, dry, and odor-free place. For light-roasted Dancong, refrigeration is recommended to preserve its floral aroma.

Brewing
Vessel: Porcelain gaiwan / thin clay pot
Water: Spring/pure, 100ml : 5g tea, 100°C|212°F
Steeping: 1st-3rd: 8-12s; 4th-7th: +5-10s per steep

Flavor
Aroma: Orchid (main), honey, ripe fruit notes
Taste: Thick like honey | Smooth as nectar
Aftertaste: Lingering >1min, cooling floral finish

Occasions
Morning indulgence (energizing yet smooth)
Afternoon relaxation (floral aroma soothes the mind)
Cold brew (4°C, 2h; enhances fruity notes)

Wuyi Rou Gui (High Mountain Cinnamon Rock Oolong) | 武夷高山肉桂
Introduction
Rou Gui is one of the most iconic Wuyi rock oolongs, known for its bold, spicy character and its signature cinnamon-like aroma. Grown in rocky, mineral-rich soils and charcoal-roasted to perfection, it delivers a complex, full-bodied cup with layered notes of roasted spice, dark fruit, and wet stone.

This tea is sourced from Baizhang Village in Xiaoqiao Town, located just outside the Wuyishan core scenic area. Though not within the official “Zheng Yan” zone, Baizhang boasts over 1,000 years of tea-making history and was once a producer of imperial tribute teas. At 730m elevation, its high-mountain terroir—misty climate, sandy-gravel soils, and rich mineral content—meets the classic criteria for producing exceptional rock oolong at outstanding value.

After extensive tasting of Rou Gui from across Wuyi’s top areas, we selected this tea for its exceptional balance of flavor, structure, and price—making it our top choice for a daily drinking Rou Gui with true character.

This tea was freshly roasted on September 3 and is recommended to be stored for a period of time before drinking.

Why shouldn’t freshly roasted Oolong tea be consumed right away?

Right after roasting, the tea has a strong charcoal aroma that can mask its natural fragrance and flavor. It also retains a certain “fiery” quality — caffeine and tea polyphenols remain high, making the taste slightly harsh or astringent and potentially irritating to the throat or stomach. Drinking it too soon can also lead to a feeling of internal heat, especially for those prone to “heatiness” or during dry seasons, known in traditional Chinese medicine as “shang huo” (excess internal heat). These symptoms quickly subside once consumption stops.

To avoid discomfort, let the tea rest before drinking. This allows the fire taste to fade (“tui huo”) and the tea’s components to stabilize. Once rested, the tea becomes smoother and more balanced in both aroma and flavor. Lightly roasted teas need about 1–2 months to rest, while medium to heavily roasted ones require around 6 months.

Origin: Baizhang Village, Xiaoqiao Town, Jianou City, Fujian, China | 730m
Roasting: Traditional charcoal roasting (briquetting method)
Tea Maker: Zheng Xiongqing, veteran tea artisan from a multi-generation tea-making family
Cultivar: Rou Gui
Harvest: 2025 (Spring)
Oxidation: Medium-high (50–60%)
Roast: Medium-Heavy (charcoal roasted)

Shelf Life: 3 years
Storage: Store in an airtight container in a cool, dry, odor-free place. For longer storage or to encourage aging, avoid frequent air exposure.

Brewing

• Vessel: Porcelain gaiwan / clay teapot

• Water: 100ml spring/pure water : 5g tea | 100°C / 212°F

• Steeping:

  • 1st–3rd infusions: 10–15 seconds

  • Subsequent infusions: Add 5–7 seconds each round

  • Suitable for up to 8–10 infusions

Flavor

• Aroma: Roasted spice, cinnamon, mineral-rich

• Taste: Bold and warming, with dark fruit and rock minerality

• Mouthfeel: Thick, structured, with long-lasting resonance

• Aftertaste: Lingering “rock rhyme” (岩韵) with spicy finish

Occasions

• Morning focus (stimulating and grounding)

• Post-meal clarity (cuts through heaviness)

• Ideal daily Wuyi oolong for bold flavor lovers

Wuyi Shui Xian (High Mountain, Old Bush) 

Wuyi Shui Xian is one of the signature cultivars of Wuyi rock oolong.  it combines rich floral aroma with a thick, velvety liquor. Originating in the Qing dynasty, Shui Xian is the only semi-arbor cultivar among Wuyi teas. Old bush (lao cong) trees—typically 50+ years—produce deeper, smoother infusions with forest-like clarity, woodsy depth, and signature “cong” flavor. Compared to newer bushes, old trees yield higher amino acids and lower bitterness, making them more enduring in brews and suitable for medium charcoal roast.

This tea is sourced from Baizhang Village in Xiaoqiao Town, just outside the Wuyishan core scenic area. With a 1,000-year legacy of tea production and imperial tribute history, Baizhang sits at 730m elevation in the southeast Wuyi Mountains. The terroir—constant mist, gravelly soil, and rich minerals—creates optimal conditions for deep, layered teas at a more accessible price point.

We compared several Shui Xian teas from within the Wuyi core and selected this high-mountain, old-bush version for its mature flavor, authentic craftsmanship, and outstanding value. With a taste profile reminiscent of 40–50-year-style Shui Xian, this tea is not only beginner-friendly but also worthy of daily storage and long-term appreciation by seasoned drinkers.

Origin: Baizhang Village, Xiaoqiao Town, Jian ou City, Fujian, China | Elevation: 730m
Roasting: Traditional charcoal roasting 
Tea Maker: Zheng Xiongqing, veteran tea artisan from a multi-generation tea family
Cultivar: Shui Xian (approx. 30-50 year-old bushes)
Harvest: Spring 2025
Oxidation: Medium (40–50%)
Roast: Medium (charcoal roasted)
Suitable for: Daily drinking, mellow-flavor lovers, aged bush oolong enthusiasts

Shelf Life & Storage

Shelf Life: 5+ years (aging possible but not required)
Storage: Store in an airtight container in a cool, dry, odor-free place. No refrigeration needed. For longer-term storage, avoid frequent air exposure.

Brewing Guidelines

• Vessel: Porcelain gaiwan or clay teapot

• Water: 5g tea : 100ml spring or filtered water | 100°C / 212°F

• Steeping:

  • Infusions 1–3: 10–15 seconds

  • Add 5–7 seconds per infusion thereafter

  • Yields 8–10 infusions

Flavor Profile

• Aroma: Toasted wood, orchid, subtle aged sweetness

• Taste: Smooth and clean, with soft florals, wood, and a gentle roasted finish

• Mouthfeel: Round and mellow, light astringency

• Aftertaste: Light and lasting, with a comforting warmth; “rock rhyme” (Yan Yun) is subtle

Best Enjoyed When...

• You prefer a softer, more approachable Wuyi oolong

• You want a daily tea with the depth of older bushes

• You’re exploring non-Zhengyan teas with high value and honest craftsmanship