High Quality Tea Collection

Maybe You’re Not a Fan of Aged Tea Trees

In both Pu-erh and oolong tea, the age of the tea tree matters. Generally, older trees are rarer, which drives up their price. The age of the trees is most significant in certain oolong varieties, like Shui Xian (including Phoenix Shui Xian, Wuyi Shui Xian, and Minbei Shui Xian).

Typically, younger tea trees contain higher levels of amino acids but lower levels of tea polyphenols and minerals. This results in teas that are sweeter and fresher, but with a lighter, less complex flavor. These teas tend to have more floral notes and are best suited for light fermentation and roasting processes.

On the other hand, older tea trees tend to have higher levels of tea polyphenols, fiber, sugars, and minerals. They’re not as restricted by processing techniques, and the resulting teas are often richer, with more prominent sweetness, a longer-lasting aftertaste, and better endurance for multiple infusions.

This product features Phoenix Shui Xian and Wuyi Shui Xian from the same origin, made with similar processes but from different-aged trees. It’s a great way to compare how tree age influences the flavor of oolong tea.

Products Included:

• Fenghuang Shuixian(Under 30 Years)
• Fenghuang Shuixian(30-70 Years)
• Fenghuang Shuixian(Over 70 Years)
• Wuyi Shuixian (Under 30 Years)
• Wuyi Shuixian (30-70 Years)
• Wuyi Shuixian (Over 70 Years)

Origin：

• Fenghuang Shuixian(Under 30 Years):Shenming Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(30-70 Years):Daping Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(Over 70 Years):Gezaiwei, Wudong Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China.
• Wuyi Shuixian (Under 30 Years):Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
• Wuyi Shuixian (30-70 Years):Daan Village, Yangzhuang Township, Wuyishan City, Fujian Province
• Wuyi Shuixian (Over 70 Years):Tianxin Village, Wuyi Township, Wuyishan City, Fujian Province

Master Blender：

• Fenghuang Shuixian:Lin Jizhong,林纪中
• Wuyi Shuixian:Chen hui,陈辉

Processing Time：

• Fenghuang Shuixian:Early May 2023
• Wuyi Shuixian:May 2024

Best Before Date：

• 36months

Tea Variety：

• Fenghuang Shuixian variety
• Wuyi Shuixiann variety

Altitude：

• Fenghuang Shuixian(Under 30 Years):760 meters 
• Fenghuang Shuixian(30-70 Years):800-90 meters 
• Fenghuang Shuixian(Over 70 Years):1150 meters 
• Wuyi Shuixian (Under 30 Years):400 meters
• Wuyi Shuixian (30-70 Years):800-900 meters
• Wuyi Shuixian (Over 70 Years):500 meters

Soil Type：

• Fenghuang Shuixian:yellow soil
• Wuyi Shuixian:gravelly soil

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

• Under 30 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• Over 70 Years (Option 1): Three roasts, medium fire (110-115°C / 230-239°F)
• Under 30 Years (Option 2): Two roasts, heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 2): Three roasts, light fire (95-105°C / 203-221°F)
• Over 70 Years (Option 2): Light fire, 95-105°C (203-221°F)
• (Light Fire ~ 80°C, Medium Fire ~ 100°C, Heavy Fire ~ 120°C)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 100°C (212°F)

Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3minutes
Re-Steep: 3 times, adding 1minutes each time

Soil Environment

In The Classic of Tea by Lu Yu, it’s mentioned that tea trees grow best in different types of soils: “the best grow in rotten rocks, the middle in gravelly soil, and the worst in yellow earth.” Soil with rocks provides good drainage and airflow, preventing both waterlogging in heavy rain and dryness during droughts. It’s rich in minerals, and tea trees thrive in soil that’s both moist and acidic. For example, the finest Wuyi rock teas grow in soil made up of rotten rocks and gravel. On the other hand, lower-grade Wuyi teas, which mainly grow in yellow earth, lack the signature rocky flavor and have simpler, less complex aromas and tastes.

If you want to experience how different soil types affect the flavor of oolong tea, the best example would be a collection of Wuyi Rock Teas from various environments. This includes:

Core Zhengyan Wuyi Tea: Known for its rocky, gravelly soil, represented by the famous Three Pits and Two Streams (San Keng Liang Jian).
Wuyi Zhengyan Tea: Grown in soils rich in sandy gravel rocks.
Wuyi Ban Yan Tea: Grown in thicker layers of rocky red soil.
Wuyi Zhou Tea: Grown in soils dominated by loess (yellow earth).

Products Included:

• Core Zhengyan Wuyi Tea（Core Zheng Yan）10g
• Wuyi Rou Gui (Zheng Yan) 10g
• Wuyi Rou Gui (Ban yan Tea) 20g
• Wuyi Rou Gui (Zhou Cha) 20g

Origin：

• Core Zheng Yan：Wuyuan Jian, Tianxin Village, Wuyi Town, Wuyishan City, Fujian Province
• Zheng Yan：Tianxin Village, Wuyi Town, Wuyishan City, Fujian Province
• Ban yan Tea：Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
• Zhou Cha：Xingtian Town, Wuyishan City, Fujian Province, China

Master Blender：

• Chen Hui

Processing Time：

• October 2024

Best Before Date：

• 36 months

Tea Variety：

• Wuyi Cinnamon Varieties

Altitude：

• Core Zheng Yan：342 meters
• Zheng Yan：400-500 meters
• Ban yan Tea：about 400 meters
• Zhou Cha： about 200 meters

Soil Type：

• Core Zheng Yan：Gravel Soil
• Zheng Yan：sandy gravelly soil
• Ban yan Tea：red soil dominated by thickly bedded rock
• Zhou Cha： yellow soil

Oxidation Level：Medium oxidation (45-55%)

Roasting Level：

• Core Zheng Yan：Three roasts, heavy fire, 105-110°C (221-230°F)
• Zheng Yan：Three roasts, heavy fire, 105-110°C (221-230°F)
• Ban yan Tea：Three roasts, heavy fire, 105-110°C (221-230°F)
• Zhou Cha：  Two roasts, medium-heavy fire, around 115°C (239°F)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3 minutes
Re-Steep: 3 times, adding 1 minutes each time

Seasonality of Oolong Tea

Oolong tea can be harvested in all four seasons: spring, summer, autumn, and winter. However, Wuyi rock tea is only harvested in the spring. Oolong teas picked in the midday usually have the most pronounced aroma. Summer teas are mostly used in milk tea and are less common in loose leaf tea markets.

Spring teas tend to grow slower, resulting in higher levels of amino acids and tea polyphenols, with a lower ratio of phenols to amino acids. However, due to the frequent rainy weather in tea-growing areas like Fujian and Guangdong, spring teas may have less aromatic compounds than autumn or winter teas. Therefore, autumn and winter oolongs tend to have a stronger aroma. Winter oolongs, in particular, may even have a crisp, cold-like fragrance. Spring oolongs, on the other hand, tend to be richer in substances, offering a sweeter and fresher taste.

This product features three different seasonal Duck Shit Aroma teas from the same tea master in Hutou Village, Fenghuang Town. The oxidation and roasting levels are different for each, as oolong tea is all about adjusting to the leaves' conditions. Winter leaves are thinner, so oxidation and roasting are usually lighter. Try these three teas to see if you can notice the flavor differences between the seasons.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Spring) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Autumn) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Winter) 20g

Origin：Hutou Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China

Master Blender：Lin Shupeng

Processing Time：November 20, 2024

Best Before Date：36months

Tea Variety：Ya Shi Xiang (Duck Shit) Dan Cong variety

Altitude：300-400 meters

Soil Type：yellow soil

Oxidation Level： Medium oxidation (40-50%)

Roasting Level：

• Spring: Two roasts, medium fire, around 100°C (212°F)
  
• Autumn: Two roasts, medium fire, around 100°C (212°F)
  
• Winter: One roast, light fire, around 80°C (176°F)Very light roast, 70-80°C (158-176°F)

Roasting Method (Charcoal or Electric)：charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing

• Teaware: Gaiwan or clay teapot
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
• Steep Time: 15 sec (1-3 steeps), add 5-10 sec after
• Re-Steep: Up to 7 times

Western-Style Oolong Brewing

• Teaware: Teapot, infuser, or French press
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
• Steep Time: 3-5 minutes
• Re-Steep: Up to 3 times, adding 1minutes each time

Oolong Tea: The Balance of Oxidation

Oolong tea is a partially oxidized tea, with oxidation levels ranging from 10% to 70%. Oxidation plays a key role in shaping the tea's aroma and the brightness of its flavor. Light oxidation creates fresh floral and fruity notes, while higher oxidation brings out richer, more mature fruit or honey-like aromas.

Lightly Oxidized Oolong (10%–25%): Examples like Wen Shan Baozhong and light-roast Tieguanyin showcase fresh floral and fruity scents.
Moderately Oxidized Oolong (25%–50%): Teas such as Phoenix Dan Cong and medium-roast Tieguanyin have a balanced profile, combining floral notes with hints of honey, fruit, or roasting, resulting in a complex aroma.
Heavily Oxidized Oolong (50%–70%): Classics like Da Hong Pao, Wuyi Rougui, and Oriental Beauty deliver mature fruit aromas, roasted or caramel-like notes, and a smooth, full-bodied brew.
This product includes four renowned oolong teas, all lightly roasted but with varying oxidation levels. It’s the perfect way to explore how different oxidation levels influence the flavor and aroma of oolong tea.

Products Included:

• Fresh Tieguanyin (Light Oxidation) 20g
• Zhangping Shuixian Oolong Tea (Medium-Light Oxidation) 20g
• Minnan Shuixian (Medium Oxidation) 20g
• Oriental Beauty (Heavy Oxidation) 20g

Origin：

• Fresh Tieguanyin: Longjuan Village, Longjuan Township, Anxi County, Fujian Province, China
• Zhangping Shuixian:Beiliao Village, Nanyang Town, Zhangping City, Fujian Province, China
• Minnan Shuixian:Wuxi Village, Wufeng Town, Yongchun County, Quanzhou City, Fujian Province, China
• Oriental Beauty:Neiyang Village, Pingshan Township, Sanming City, Fujian Province, China

Master Blender：

• Fresh Tieguanyin: Chen Qizhi
• Zhangping Shuixian:He Meiqing
• Minnan Shuixian:Xu Yongyuan
• Oriental Beauty:Li Jianmin

Processing Time：

• Fresh Tieguanyin: November 2024
• Zhangping Shuixian:June 2024
• Minnan Shuixian:December 2024
• Oriental Beauty:early June 2024

Best Before Date：24months

Tea Variety：

• Tieguanyin: Tieguanyin Varieties
• Zhangping Shui Xian: Minnan Shuixian Varieties
• Minnan Shuixian: Jianyang Shui Xian Varieties
• Oriental Beauty: Jin Xuan variety

Altitude：

• Tieguanyin: 800-900 meters
• Zhangping Shui Xian: 400-500 meters
  
• Minnan Shuixian:900-1000 meters
• Oriental Beauty:1100 meters
  

Soil Type： 

• Tieguanyin: red soil
• Zhangping Shui Xian: yellow and red soil
  
• Minnan Shuixian: red soil
• Oriental Beauty:Red soil

Oxidation Level：

• Tieguanyin: Light oxidation (10-20%)
• Zhangping Shui Xian:  Mild-light oxidation (25-30%)
  
• Minnan Shuixian:  Medium oxidation (40-50%)
• Oriental Beauty:Heavy oxidation (60-70%)

Roasting Level：

• Very light roast, 70-80°C (158-176°F)

Roasting Method (Charcoal or Electric)：

• electric roasting

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 90-100°C (194-212°F)

Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

Should You Really Buy High-Altitude Tea? This Product Might Help You Decide

High-altitude tea is grown in regions with big temperature differences between day and night, cooler temperatures, and frequent cloud cover. These conditions slow down the tea’s growth, keeping the leaves tender and rich in amino acids. This results in teas that are naturally sweeter, fresher, and more aromatic. High-altitude teas are perfect for light to medium oxidation and roasting levels. Examples of high-altitude oolongs include Taiwan High Mountain Tea and Phoenix Dan Cong.

Low-altitude teas, on the other hand, generally have higher levels of tea polyphenols, but tend to have a weaker aroma and lower endurance for multiple infusions.
This product features three Duck Shit Oolong teas, all crafted by the same tea master in Fenghuang Town with similar oxidation and roasting levels. The only difference is the altitude where they were grown, making it easy to compare how altitude affects the tea's flavor.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Low-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Medium-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (High-Mountain) 20g

Origin：

• Lower Hill:Hutou Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
• Middle Mountain:Fengxi Reservoir, Fenghuang Town, Chaozhou City, Guangdong Province, China
• High Mountain:Dongjiao Village,Fenghuang Town,Chaoan District,Chaozhou City,Guangdong Province,China

Master Blender：Lin zhiqiang

Processing Time：June 2023

Best Before Date：36 months

 Tea Variety：Ya Shi Xiang variety

Altitude：

• Low-Mountain：300-400 meters
• Medium-Mountain：600 meters
• High-Mountain：800-900 meters

Soil Type： yellow soil

Oxidation Level：30-40%

Roasting Level：

• Low-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
  1st roast: June-July 2023，2nd roast: After Mid-Autumn Festival 2023
• Medium-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
• High-Mountain： Three roasts, medium-light fire (95-105°C / 203-221°F)，1st roast: June-July 2022，2nd roast: After Mid-Autumn Festival 2022，3rd roast: After Chinese New Year 2023

Roasting Method (Charcoal or Electric)：charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 190-200°F (88-93°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

The Art of Roasting Oolong Tea

Roasting oolong tea serves three key purposes: reducing moisture, removing any off-flavors, and lowering caffeine content, all while enhancing the tea's aroma and flavor.Teas with different oxidation levels need different roasting levels. Usually, lightly oxidized teas are lightly roasted to enhance their flavor. If a tea is lightly oxidized but heavily roasted, it can taste too smoky, often because the oxidation wasn’t done properly and the roasting is used to cover it up.
The level of roasting significantly impacts the tea’s aroma and taste. Light roasting preserves the fresh, floral fragrance, while heavy roasting creates a richer, smoother brew with toasty or smoky undertones.

This tea features Wuyi Rougui oolong from the renowned Wuyi Mountains in Fujian, crafted by the same tea master. The only difference lies in the roasting level, offering you an excellent opportunity to explore how roasting shapes the flavors of oolong tea.

Origin：Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China

Master Blender：Chen Hui

Processing Time：November 2024

Best Before Date：24 months

 Tea Variety：Wuyi Cinnamon

Altitude：about 400 meters

Soil Type：gravelly soil

Oxidation Level：Oxidization 45-55%

Roasting Level：Single Roast: Light roast, 90-100°C (194-212°F)
Triple Roast: Medium roast, 105-115°C (221-239°F)
Triple Roast (Full Fire): Heavy roast, 120-130°C (248-266°F)

Roasting Method (Charcoal or Electric)：

Light cinnamon: electric roasting 20g
Medium fire cinnamon: charcoal briquetting 20g
Full Flame Cinnamon: charcoal briquetting 20g

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 190-200°F (88-93°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

Introduction:
This premium Tieguanyin is meticulously selected from the autumn harvest of 2023. Plucked from high-altitude tea gardens in Anxi, Fujian (the most authentic origin), the exceptional growing conditions impart a rich and robust flavor profile. Carefully crafted in small batches by professional tea farmers, this tea guarantees a smooth, mellow taste with a strong orchid fragrance.

Reasons to Recommend:

• A Renowned Chinese Tea: Anxi Tieguanyin, originating around 1725, is one of China's top ten famous teas. On May 22, 2023, Anxi Tieguanyin was awarded the "Globally Important Agricultural Heritage Systems" certificate.
• Authentic Origin: Grown in Anxi, Fujian, where the mountainous terrain and misty climate create an average annual temperature of 15-18°C, a frost-free period of 260-324 days, and annual rainfall of 1700-1900 mm. The relative humidity exceeds 78%, and the acidic red soil, rich in organic matter and minerals, contributes to the unique flavor of Tieguanyin tea trees.
• High-Altitude Tea Gardens: Compared to other Tieguanyin teas, this one is cultivated in high-altitude gardens in Anxi, where the superior climate enhances the tea's richness, delivering a smoother, sweeter aftertaste and a more intense aroma.
• Meticulous Craftsmanship: Carefully produced in small batches by skilled farmers, this tea undergoes multiple intricate processes to achieve its premium quality.

Oxidation Level: 15%-25%
Roasting Level: Light roast
Tea Garden Soil: Red soil
Processing Time: November 2024
Best Before Date: 36 months
Tea Variety: Tieguanyin

Introduction:
This Fenghuang Dancong tea is meticulously selected from the autumn harvest of 2023. Plucked from ancient tea trees in high-altitude gardens in Fenghuang Town, Guangdong, at elevations of approximately 850 meters, the exceptional growing conditions impart a refined texture and rich, layered flavors. The plucking standard of one bud and two leaves ensures a smooth, full-bodied taste, combining fruity notes with a roasted aroma that lingers delightfully.

Reasons to Recommend:

• Core Production Area: Grown in Fenghuang Town, Chaozhou, Guangdong, where the mild climate features an average annual temperature of 21.4°C and annual rainfall of 1685.9 mm. The acidic red soil, deep and rich in organic matter and trace elements, plays a crucial role in shaping the tea's distinctive aroma and flavor.
• Tea for Diplomatic Occasions: On April 7, 2023, French President Emmanuel Macron visited Guangzhou and was served Fenghuang Dancong tea during a tea ceremony at the Songyuan Hotel, highlighting its status as a prestigious Guangdong tea.
• Unique Tea Variety: Harvested from ancient tea trees over 100 years old, planted 6-8 meters apart in remote mountainous areas and picked only once a year. This ensures a rich, sweet aftertaste with a slight astringency, characteristic of Fenghuang Dancong.
• Special Processing Techniques: The unique methods of oxidation and medium roasting create a tea with floral and honey-like aromas, setting it apart from others.

Oxidation Level: 30%-40%
Roasting Level: Medium roast
Tea Garden Soil: Yellow soil
Processing Time: Autumn 2024
Best Before Date: 24 months
Tea Variety: Fenghuang Dancong

Introduction:
This Jasmine Zhen Wang is meticulously selected from the spring harvest of 2023. Plucked from high-altitude tea gardens in Jinggu County, Yunnan Province, at elevations of approximately 1200 meters, the exceptional growing conditions impart a fresh and richly layered flavor to this jasmine tea. The plucking standard of primarily bud tips, combined with seven scenting processes, ensures a vibrant, long-lasting floral aroma, a refreshing and smooth taste, and a sweet, lingering aftertaste.

Reasons to Recommend:

• Scenting Process: High-quality green tea serves as the base, while jasmine flowers from Hengzhou, Guangxi, are used for scenting. The traditional scenting process is repeated seven times, resulting in a tea with a full, lively floral aroma and a layered complexity that gradually unfolds in the mouth with each sip.
• High-Mountain Tea Gardens: Since ancient times, high mountains shrouded in mist have produced premium teas. This tea thrives in such environments, where lush vegetation and organic-rich soil, combined with extreme daily temperature fluctuations, enhance the accumulation of flavorful compounds in the leaves.
• Whole Bud Material: The plump, straight bud tips are covered in abundant, visible white hairs, indicating their tenderness. These buds absorb the jasmine fragrance more effectively during scenting, resulting in a more intense, fresh aroma and a smoother taste. The tea retains its flavor and aroma even after multiple infusions.

Oxidation Level: None
Roasting Level: None
Processing Time: September 2024
Best Before Date: 18 months
Tea Variety: Yunnan Big Leaf

Introduction:
This Da Hong Pao tea is carefully selected from the autumn harvest of 2024. The exceptional growing conditions impart a rich, robust flavor and complex layers of taste. The plucking standard of one bud and two leaves ensures a full-bodied, sweet aftertaste, with a pronounced fruity aroma and a distinct "rock essence" (Yan Yun).

Reasons to Recommend:

• Rich History: With over 700 years of history, Da Hong Pao is regarded as the premier tea among scholars and literati.
• Core Production Area: Grown in the heart of Wuyi Mountain, Fujian, where the average annual temperature ranges from 16°C to 25°C, the frost-free period lasts 253-272 days, and annual rainfall is around 2000 mm. The acidic red soil, rich in organic matter and minerals, contributes to the unique flavor profile of Da Hong Pao tea trees.
• High-Altitude Tea Gardens: This tea is cultivated in high-altitude gardens in Wuyi Mountain, where the superior climate enhances the tea's richness, delivering a fuller, sweeter aftertaste and a more intense, lingering aroma with a pronounced "rock essence."
• Unique Roasting Process: Premium tea leaves are slowly roasted under gentle heat, developing a sweet fragrance with a subtle smoky undertone.

Oxidation Level: 50%-60%
Roasting Level: Full roast
Tea Garden Soil: Yellow soil
Processing Time: Autumn 2024
Best Before Date: 36 months
Tea Variety: Da Hong Pao Blend

To explore how aging changes the flavor of tea, we selected five traditionally charcoal-roasted Minnan Shuixian teas from Yongchun Beikeng Overseas Chinese Tea Factory—vintages from 1994, 2004, 2014, 2020, and 2024.
This tasting journey reveals how time transforms the rich character of Shuixian oolong. Let’s experience the evolution together.

This Set Includes:
2024 Minnan Shui Xian (Charcoal-Roasted, Rich Aroma Style)* 20 g
2019 Minnan Shui Xian (Charcoal-Roasted, Rich Aroma Style)* 20 g
2014 Minnan Shui Xian (Charcoal-Roasted, Rich Aroma Style)* 20 g
2004 Minnan Shui Xian (Charcoal-Roasted, Rich Aroma Style)* 20 g
1994 Minnan Shui Xian (Charcoal-Roasted, Rich Aroma Style)* 20 g

Flavor Evolution (For Reference)

2024 (New Tea):
Dominated by natural orchid aroma with a touch of charcoal roast. The fragrance is bright and long-lasting — when brewed with boiling water, the rising steam carries a rich floral note. The tea leaves a clear, lingering aroma in the cup. The taste is full-bodied, smooth, and sweet, with richness but no bitterness. It delivers a strong returning sweetness and a long, lingering finish. The liquor is robust yet not overly stimulating.
5-Year Aged (2020):
Orchid aroma fades, charcoal notes retreat. Hints of ripe fruit begin to emerge, along with a touch of fresh woodiness. A light acidity appears, but the tea still stimulates salivation. The overall taste becomes smoother, though slightly thinner in complexity.
10-Year Aged (2015):
Acidity lessens. Aged notes (like dry wood) blend with faint traces of orchid. The freshness is gone. The liquor becomes silky, and the returning sweetness shifts toward a rock sugar-like softness.
20-Year Aged (2005):
Dominated by aged aromas (sandalwood, herbs). The liquor turns amber, thick and rich like rice soup. The aftertaste is deep with a medicinal undertone.
30-Year Aged (1995):
A complex blend of aged and herbal notes (like ginseng and dried citrus peel). The liquor is thick, smooth, and almost oily. Sweetness is subtle and refined, with a long-lasting aftertaste reminiscent of aged liquor.

How to Brew?
Teaware:
For fresh tea, use a gaiwan or Yixing teapot.
For teas aged 5–10 years, use a Yixing teapot.
For teas aged 20+ years, use an old Yixing teapot or a coarse clay pot for boiling.
Water Temperature:
Fresh tea: 95–100°C
Aged tea: 100°C
Tea-to-Water Ratio:
1g tea per 20 ml of water
Awakening the Tea:
For teas aged 5–10 years: open the bag and let the tea breathe for about 5 minutes before brewing.
For teas aged 20+ years: open the bag and let it air out a day in advance.
Steep Time
Rinse First:
First infusion: quick 3-second rinse, discard — this is to warm up and awaken the tea.
2nd to 4th infusion: 8–15 seconds
From the 5th infusion onward: increase time by 5–10 seconds per brew
For Aged Tea (20+ years):
Can be boiled directly or brewed in a teapot for 10 infusions before boiling.

The best oolong tea collection for beginners — featuring 10 of the most iconic and popular Chinese oolong teas, with 2 mini tea cakes of each variety (20 pieces total).

Each tea is crafted from carefully selected loose leaves and pressed into convenient 5g mini cakes — just drop into hot water, no teaware needed.

This curated set showcases a broad spectrum of natural oolong flavors, from the fresh floral notes of Tie Guan Yin to the deep roasted richness of Da Hong Pao.

Absolutely no added sugar, artificial flavors, or colors — just 100% natural tea.

It’s the perfect way to explore authentic Chinese oolong tea and discover your personal favorites — a low-risk, high-value journey into real tea without the overwhelm.

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.