Light & Lively Floral Cold Brew Teas | 7 teas perfect for cold brewing.
Zero sugar, zero calories, no additives, low caffeine. Light floral aroma with natural sweetness, refreshing and elegant.

Smooth & Bold: Rich Cold Brew Teas | 7 teas perfect for cold brewing.
Zero sugar, zero calories, no additives, low caffeine. Bold and full-bodied flavor, smooth and layered with lasting aroma.

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.

Explore the rich legacy of Southern Fujian oolong teas — home to the iconic Tie Guan Yin and Zhangping Shui Xian, both recognized as part of China’s Intangible Cultural Heritage. Since the 17th century, this region has pioneered the art of high-aroma oolongs, known for their floral, fruity, and gently roasted notes. Crafted with time-honored techniques like light oxidation, layered roasting, and meticulous leaf shaping, these teas capture the essence of Minnan tradition. Whether you're a seasoned tea drinker or just beginning your journey, this curated collection offers a true taste of oolong history.

A Boxed Journey into the Essence of Guangdong Oolong
From the ancient Shiguping oolong crafted by the She ethnic group over 1,500 years ago to today’s highly aromatic Dancong teas, this curated set brings together six signature teas from Chaozhou, Meizhou, and Raoping—the three core regions of Guangdong. A flavorful journey through 500 years of tea-making heritage.

Roasted Aroma Tie Guan Yin (Traditional Charcoal-Roasted)

This is Tie Guan Yin the traditional way — medium oxidation, slow charcoal roasting, and a deeper, toasty complexity. It’s the flavor locals grew up with: rich, warm, and satisfying. The roast brings out a rounder body and layers of baked fruit, nutty notes, and subtle floral undertones.

Our roasted Tie Guan Yin comes from the same Longjuan village in Anxi. It balances the signature Tie Guan Yin floral aroma with a smooth, roasted sweetness — a perfect “next step” for those who enjoy depth and complexity in their oolongs. Great hot, and surprisingly pleasant as a cold brew too.

• Origin: Longjuan Village, Longjuan Township, Anxi County, Fujian, China

• Tea Maker: Wang Zhiyuan

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Hongxin Waiweitao Tieguanyin (the original and most authentic Tieguanyin variety)

• Elevation: 800–1000 meters

Huang Jin Gui (Golden Osmanthus Oolong)

Golden Osmanthus, or Huang Jin Gui, is one of the earliest high-fragrance oolongs from Anxi, named after its osmanthus-like floral aroma. It’s made with an early-budding cultivar that produces a bright, golden liquor and a clean, refreshing floral taste.

Our tea is sourced from Gupo Keng (800m elevation), part of Anxi’s famed “Three Pits Two Gullies” tea region. Thanks to its unique microclimate and rich soils, this tea has a fragrant, elegant profile with notes of osmanthus, gardenia, and ripe pear. Light, sweet, and crisp — it’s a perfect everyday floral oolong.

• Origin: Gupo Keng, Houge Village, Xiping Town, Anxi County, Fujian, China

• Tea Maker: Chen Jiangzhi

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Huangjin Gui (Golden Osmanthus)

• Elevation: 500–700 meters

Yongchun Fo Shou 

Yongchun Fo Shou is a rare oolong from the high mountains of Yongchun County, Fujian. Its name comes from the leaf shape—resembling the Buddha’s hand citrus—and its bright, fruity aroma.

Legend says Buddhist monks in the 17th century grafted a tea tree onto a citron plant, creating this uniquely fragrant cultivar. Grown between 600–900 meters in Wuxi village near the protected origin region, this tea reflects both rich history and high mountain character.

It’s known for its distinctive citrus and pear notes, rounded out by a creamy, slightly floral finish. The taste is smooth and layered, with a lingering sweetness often described as the “Fo Shou charm.” Whether brewed hot or cold, this tea is a peaceful, full-bodied choice for those who enjoy fruity, elegant oolongs.

• Origin: Wuxi Village, Wufeng Town, Yongchun County, Quanzhou, Fujian, China

• Tea Maker: Xu Yongyuan

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Yongchun Fo Shou

• Elevation: 500 meters

Baiya Qilan 

Baiya Qilan is a rare oolong variety native to Pinghe County, Fujian. First discovered during the Qing Dynasty, it’s named for its pale buds and strong orchid fragrance. It’s one of Fujian’s top five oolongs, beloved for its unique blend of floral aroma and natural honeyed sweetness.

Our tea is harvested from the high-elevation gardens of Daqin Mountain (around 1000 meters), where misty skies and selenium-rich soil help develop its rich aroma. Each cup offers bright orchid and pomelo notes, with a soft texture and a refreshing, sweet finish.

This is a refined, elegant oolong that appeals to both floral tea lovers and those looking for something rare and naturally sweet.

• Origin: Daqin Mountain, Qiling Township, Pinghe County, Zhangzhou, Fujian, China

• Tea Maker: Cai Xiaohong

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Qilan

• Elevation: 800–1000 meters

Daye Oolong 

Daye Oolong, or "Big Leaf Oolong," is a lesser-known but classic cultivar from Anxi’s Changqing region. It has been grown for centuries, valued for its bold leaves, rich mouthfeel, and signature toasted aroma.

Our tea comes from Shanping village, considered the origin area for this cultivar, with tea gardens around 800 meters elevation. The high mountain environment and older tea trees bring out deeper notes of caramel, wood, and dried fruit. It’s naturally smooth and mellow, with a clean, lingering finish.

Daye Oolong is especially well-suited for those who like richer, deeper teas that are still easy to drink—perfect for both hot and cold brewing.

• Origin: Shanping Village, Changqing Town, Anxi County, Fujian, China

• Elevation: 800 meters

• Tea Maker: Chen Jiangzhi

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Daye Oolong (Large-Leaf Oolong)

• Tree Age: 40 years

Meizhan (Plum Fragrance Oolong)

Meizhan is a traditional oolong variety native to Anxi, first discovered in the early 19th century. It’s named for its signature plum blossom aroma and complex floral-fruity character. The leaves are thick and crisp, requiring gentle oxidation and careful handling during processing to preserve its elegant fragrance.

Our Meizhan comes from Chishui village in Xiping, Anxi—grown at 900 meters in a cool, misty climate ideal for this cultivar. The tea is traditionally medium-roasted, offering a perfect balance of fire and fragrance: notes of plum, orchid, and a touch of woodiness, with a soft, full-bodied finish.

A great choice for tea lovers who enjoy both floral and fruity complexity with a warming roasted undertone.

• Origin: Chishui Village, Xiping Town, Anxi County, Fujian, China

• Elevation: 900 meters

• Tea Maker: Chen Jiangzhi

• Harvest: Autumn 2024

• Shelf Life: 36 months

• Cultivar: Meizhan

• Tree Age: 50 years

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)

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

Shiguping Oolong | The Wild Soul of Hakka Craft

A Rare Indigenous Cultivar with Ethnic Roots
Shiguping oolong is made from a local, indigenous tea cultivar traditionally cultivated by the She people, a minority ethnic group native to this part of Guangdong. Unlike the widely used Phoenix Shui Xian cultivar, this tea comes from a separate genetic lineage, maintained for generations in Shiguping Village.

The tea plants here are broadleaf shrubs, not arbor trees, and have adapted to volcanic soils and mountain mists. Their leaves are thicker and more polyphenol-rich than Phoenix cultivars, giving the tea a wilder, more mineral-driven taste—distinct from the fragrant and delicate Dancong varieties grown elsewhere in Fenghuang.

Flavor Note
A rare oolong with a mellow, grounding taste—low in aroma but high in sweetness and complexity. Though freshly made, it already shows a flavor style similar to a lightly aged raw pu-erh (around 2–3 years): soft, gently fruity. Unlike most Guangdong oolongs, this tea does not focus on floral fragrance, but offers a smooth, deep sweetness and strong aging potential.

Origin: Shiguping Village, Fenghuang Town, Chaozhou, Guangdong, China
Cultivar: Shiguping Group-Varietal / Bird Beak Tea
Elevation: 400–600m
Tree Age: ~50 years
Roast: Longan wood charcoal roast
Storage: Ages well over time (ideal shelf life 36+ months)

Origin & Terroir: “Low Mountains, High Tea”

Though its elevation is only 400–600m, Shiguping’s volcanic soil, dense fog (200 days/year), and dramatic day-night temperature swings create an exceptional microclimate. Tea trees here grow slowly, developing richer amino acids and aromatic compounds. This unique environment produces unexpected richness usually reserved for higher elevations.

A Wild Cultivar with a Fierce Personality

Shiguping oolong is made from a local group-varietal known as “Bird Beak Tea”, with thick leaves and 15% higher polyphenol content than Phoenix Shui Xian. Descended from Shui Xian but diverging through natural mutation, it expresses a wilder, more rugged flavor than cultivated Dancong types.

Hakka-Style Processing: Intense, Ancestral, Authentic

This tea follows a late-Qing dynasty Hakka method of:

• Heavier tossing (三碰三晾) during oxidation

• 35–40% fermentation, close to northern Fujian-style oolongs

• 12+ hours charcoal roast using longan wood

The result? A complex aroma of roasted fruit and deep charcoal, with a flavor much more intense and aged than typical Phoenix teas.

Flavor: From Fire to Fruit to Sweetness

This tea delivers a three-stage taste experience:

1. First infusions: roasted, toasty notes like Wuyi rock teas

2. Mid infusions: tart-sweet flavor of preserved plums

3. Final steeps: mellow sugarcane sweetness

It’s bold, complex, and full of contrast—a tea that evolves in your cup and lingers on the mind.

For Aging, It’s in a League of Its Own

Historically exported from Shantou in the 19th century and used in Southeast Asian medicinal tea blends, Shiguping oolong is prized for its aging potential. Rich in polyphenols, it ages nearly twice as fast as Dancong, developing woody and medicinal notes over time.

“Three years becomes medicine. Ten years becomes treasure.”
A 2010 batch reviewed in 2023 showed clear transformation to herbal aroma, while most Dancong from the same year only showed mild honey notes.

Brewing Recommendations

Gongfu Style (Recommended):

• 5–6g tea per 100–150ml gaiwan

• Water temp: 95–98°C / 203–208°F

• Quick rinse, then steep 6–8+ times

• Start at 10–15 sec per infusion and adjust to taste

Western-style Brewing:

• 2g per 100ml water

• 95°C (203°F), 2–3 minutes steep

• Re-steep up to 2–3 times

Phoenix Lang Cai Oolong | The Hidden Hermit of Guangdong Teas

A bold and rare oolong born in the misty peaks of Phoenix Mountain, Guangdong.

Phoenix Lang Cai (浪菜), literally meaning “tossed greens,” is a traditional and lesser-known style of Chaozhou oolong tea. Crafted at altitudes above 600 meters from heirloom Phoenix Shui Xian tea trees, this tea bridges the flavor spectrum between high-fragrance Dancong and lighter Phoenix Shui Xian.

Tasting Notes
Expect an aromatic profile built on woody base notes, layered with wild honey, moss, and a distinct mineral “rock rhyme” (岩韵). The liquor is bright amber-orange. First sips are sweet and powerful, followed by a long, smooth aftertaste with a hint of wildflower nectar. This is not a delicate tea—it is bold, rustic, and grounding, with a raw mountain energy.

Origin: Phoenix Mountain, Chaozhou, Guangdong, China
Cultivar: Phoenix Shui Xian group cultivar
Elevation: 600–800m
Crafting: Hand-tossed “Lang Qing” + medium charcoal roast
Storage: Best within 36 months in cool, dry conditions

What Makes Lang Cai Special?

In Chaozhou tea-making, “Lang Cai” refers to the traditional process of “Lang Qing”—gently tossing the tea leaves during oxidation to stimulate natural fermentation. This labor-intensive process lasts 8–12 hours and is done entirely by hand, often at night. Lang Cai teas sit between:

• Dancong (highly aromatic, single-bush teas)

• Phoenix Shui Xian (mild, lightly oxidized teas)

Lang Cai retains traditional craft elements—nighttime processing, hand-tossing, and charcoal roasting—all of which deepen its flavor complexity.

Why You’ll Love This Tea

• If you enjoy teas with character – Lang Cai offers an earthy, grounding experience unlike the floral lightness of other oolongs.

• If you're exploring the Guangdong oolong spectrum – This tea is a must-try, offering a “middle ground” between delicate and robust.

• If you appreciate craft and terroir – Lang Cai reflects the minerals, mists, and time-honored methods of Phoenix Mountain more directly than any other style.

“Dancong is for aroma, Lang Cai is for structure, Shui Xian is for clarity.” – Chaozhou tea saying

Brewing Recommendations

Traditional Gongfu Style (Recommended):

• Teaware: Gaiwan or small teapot (100–150ml)

• Tea Amount: 5g

• Water Temperature: 95–100°C (203–212°F)

• Rinse: Quick rinse to awaken the leaves

• Infusions: 6–8+ steeps, starting at 10 seconds

This method will bring out the layered aroma and long-lasting finish.

Western-style Brewing:

• Teapot or infuser mug: 2g per 200ml

• Temperature: 95°C / 203°F

• Steep Time: 1-3 minutes

• Suitable for 2–3 infusions

Who Is It For?

• Intermediate to advanced tea drinkers looking to deepen their understanding of Chinese oolongs

• Dancong lovers who want something more grounded and robust

• Wuyi rock tea fans seeking a Guangdong counterpart with similar mineral complexity

• Explorers of terroir and traditional craft

•  

Xi Yan Oolong | The Wild Backbone of Guangdong Oolong

A bold, floral, and mineral-rich oolong from the rocky slopes of Meizhou—combining Dancong fragrance with Wuyi-style strength.

Xi Yan Oolong is one of the most powerful and characterful oolongs in the Guangdong tea family. Grown in the remote mountain village of Xiyan in Meizhou, this tea delivers the floral lift of Phoenix Dancong along with the grounded body and minerality of Wuyi rock tea.

If Dancong is the perfume, and Lingtou is the dessert—Xi Yan is the mountain.

Tea Details

• Cultivars: Local group varietals (mainly Shui Xian, Mei Zhan)

• Harvest: Spring 2025

• Origin: Xiyan Village, Fenglang Township, Meizhou, Guangdong, China

• Elevation: 500–700m

• Tree Age: 50+ years

• Roasting: Heavy charcoal roasting (charcoal briquetting)

A Tea with Deep Roots in History

The Xiyan region has been cultivating tea since the Tang dynasty, and rose to fame in the Qing dynasty, when monks from the local Xizhu Temple cultivated high-mountain teas that were shipped across Southeast Asia as tribute tea.

Modern Xi Yan Oolong is made mostly from old group-varietal bushes (such as Shui Xian and Mei Zhan), many over 50 years old, growing between 500–700m. Since the 1960s, these high-altitude gardens have been known for a distinct “rock rhyme”—a deep, slightly spicy minerality that sets it apart from the sweeter, lighter oolongs of Chaozhou.

Processing: Heavier Roast, Deeper Flavor

• Heavy withering + strong leaf shaking (yao qing)

• Thick stems preserved for body and sweetness

• Deep charcoal roasting (heaviest in Guangdong)

Compared to other Guangdong oolongs:

• Xi Yan: rich, roasted, and structured (suitable for aging)

• Phoenix Dancong: high fragrance, lighter body

• Lingtou Dancong: soft, sweet, everyday drinker

“Rocky on the outside, floral at the core.”

Flavor Profile: Earth, Fruit, and Florals

• Aroma: deep floral notes with subtle stone fruit

• Taste: thick and warming, with hints of baked plum, roasted almond, and a cooling mineral aftertaste

• Body: full and grounded, with a subtle honey edge

This is a tea that speaks slowly and confidently. It's not about quick aromas—it’s about structure, patience, and wild depth.

Who Should Try This Tea?

• Fans of Wuyi rock tea (Yancha) looking to explore Guangdong’s version of “rock energy”

• Dancong lovers wanting something darker, deeper, and more aging-friendly

• Tea drinkers who value mineral-rich, grounding flavors

• Those looking for a “serious” daily tea with excellent re-steeping value

Brewing Recommendations

Gongfu Style (recommended):

• 5g per 100 gaiwan

• 95–100°C (203–212°F) water

• Rinse quickly, then infuse 6–8+ times

• Start with 10–15 seconds, increase gradually

Western Brewing:

• 2g per 200ml

• Steep for 1-3 minutes at 95-100°C

• Re-steep up to 3 times

Lingtou Dancong | The Everyday Honey-Sweet Oolong

A smooth, affordable, and incredibly drinkable oolong with long-lasting honeyed sweetness—perfect for daily sipping and afternoon tea.

If you're looking for a "universal" tea that’s easy to love, pairs beautifully with desserts, and delivers consistent quality without breaking the bank—Lingtou Dancong is the one. Known for its mellow honey character and exceptional value, this tea could become the next “sweet icon” of Chinese tea, right after jasmine.

Tea Details

• Cultivar: Bai Ye Dancong (White Leaf Dancong)

• Harvest: Spring 2025

• Origin: Lingtou Village, Fubin Town, Raoping County, Chaozhou, Guangdong

• Elevation: 500–700m

• Tree Age: Under 30 years

• Roast: Traditional charcoal roast

  
  

  Why You Need to Try It

  • Love sweet tea? Its thick honey note rivals most oolongs—and even some black teas.

  • Seeking value? This is one of the most affordable yet flavorful Dancong oolongs.

  • Exploring the diversity of Guangdong oolong? Lingtou is a classic, but outside the better-known Phoenix Dancong system.

  ---

  Origin & Story: Sweetness Born in the Mountains

  Lingtou Dancong, also called Bai Ye Dancong (White Leaf Dancong), comes from Lingtou Village in Raoping County, Chaozhou, Guangdong. First cultivated in 1961, it was selected from wild Phoenix Shui Xian trees and now accounts for over 50% of tea garden area in Guangdong.

  • Cultivar: Small-tree, large-leaf type

  • Elevation: 500–700m

  • Soil: Mountain red clay with good drainage

  • Climate: Warm, misty, ideal for floral and honey aroma development

  ---

  Flavor Profile: Rich Honey, Soft Floral, Easy to Love

  Lingtou Dancong offers a bright, golden infusion with high floral aroma and a distinctive “mi yun” (honey rhyme)—a signature note prized by Chaozhou tea drinkers. It’s:

  • Sweet and smooth, never bitter

  • Medium-thick in body, with a lingering aftertaste

  • Great for pairing with pastries, fruit, or just a peaceful afternoon

  Flavor Comparison:

  • Lingtou Mi Lan Xiang (Honey Orchid): Emphasizes honey, subtle florals

  • Phoenix Mi Lan Xiang: Emphasizes orchid, with lighter honey undertone

  “A honey-sweet tea you can drink every day and never get tired of.”

  ---

  Brewing Recommendations

  Gongfu Style:

  • 5g per 100ml gaiwan

  • 95-100°C water

  • Quick rinse, then infuse 6–8+ times starting from 10 seconds

  Western Brewing:

  • 2g per 200ml

  • Steep at 95–100°C for 1–3 minutes

  • Can re-steep 2–3 times

   

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

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.

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

Wuyi Shui Xian (High Mountain, Old Bush) | 武夷高山老丛水仙

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, Jianou 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. 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

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.

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

The Northern Fujian region is considered the birthplace of Oolong tea, and the traditional crafting methods of Wuyi Rock Tea have been recognized as part of China’s intangible cultural heritage. This collection brings together iconic oolong varieties from the Song Dynasty (Wuyi Qizhong and Jian'ou Dwarf Oolong) to today (Blended Da Hong Pao, Wuyi Rougui, Aged Tree Shuixian Oolong ), along with emerging cultivars with great future potential (Rui Xiang Oolong). Each tea carries the unique craftsmanship of the region, with its own distinct story and flavor. We hope this collection will allow you to explore the diverse flavors and rich cultural heritage of Northern Fujian (Minnan) Oolong tea.

Product Contains:
Wuyi Qizhong*3 bags* 5g
Jian'ou Dwarf Oolong*3 bags* 5g
Blended Da Hong Pao*4 bags* 5g
Wuyi Rougui *4 bags* 5g
Aged Tree Shuixian Oolong*3 bags* 5g
Rui Xiang Oolong*3 bags* 5g

Processing Time: November 2024

Best Before Date: 36 months

Minnan North Oolong Tea: A Cup, A History, A Story
1. Origins (Tang and Song Dynasties)

• The people used Wuyi Caicha (Qi zhong ) to produce Beiyuan tribute tea (a type of steamed green tea). During transportation, the leaves collided, causing some to turn red and undergo partial oxidation, developing semi-fermented characteristics, which are considered the origins of Oolong tea.

2. Birth (Ming Dynasty)

• After Emperor Zhu Yuanzhang banned compressed tea cakes, the tea farmers of Wuyi Mountain combined green and black tea processing techniques to create semi-fermented Oolong tea.

3. Development (Qing Dynasty)

• Wuyi Cai Tea (Qi Zhong): By the Qing Dynasty, Wuyi Rock Tea had established the basic processes of sun-drying, shaking, and roasting. The Wuyi Rock Tea system had matured, with the earliest representative varieties being Wuyi Cai Tea (Qi Zhong) and its derivative four famous cultivars (Da Hong Pao, Bai Ji Guan, Tie Luo Han, Shui Jin Gui).
• Jian'ou Dwarf Oolong: Originally from the Dongfeng Town of Jian'ou, the Dwarf Oolong (also known as Xiao Ye Oolong) was introduced to Wuyi Mountain, where it was improved through craftsmanship, including charcoal roasting, imparting it with signature peachy aroma and strong mineral finish made it a favorite for blending, earning the nickname “Prime Minister of Tea”.
• Wuyi Rougui: Rou Gui, another celebrated rock tea, dates back to the Qing dynasty. It was once rare and scattered in the rocky core of Wuyi, but it expanded in the 1960s through cutting and propagation.
• Wuyi Shui Xian: Shui Xian, introduced from Jianyang in the 1800s, became a Fujian classic thanks to its rich, woody flavor and thick body.

4. Prosperity (20th Century to Present)

• Blended Da Hong Pao: In the 20th century, breakthroughs in asexual reproduction techniques allowed the successful propagation of Da Hong Pao by cutting in 1982, leading to the mass production of pure Da Hong Pao after the mother tree ceased harvesting in 2006.
• Rui Xiang: New hybrid varieties such as Jin Mudan, Huang Guanyin, and Rui Xiang were developed by crossbreeding traditional types like Rou Gui, Shui Xian, and Huang Jin Gui.  Rui Xiang, in particular, is known for its ever-changing aroma—from frankincense and gardenia to osmanthus, peach, and honey—earning it the nickname “The Shape-Shifter” of rock teas.

Unique Crafting Characteristics:
1. Heavy Fermentation & Oxidation
Northern Fujian oolong follows a unique processing style: longer withering under sunlight, light but repeated shaking, multiple oxidation cycles, and deep fermentation. Compared to Southern Fujian oolongs (which are 10%-30% oxidized), Northern Fujian oolongs range from 25-55% oxidation, giving the tea a rich amber-gold color and a smoother, more full-bodied taste.
2. Charcoal Roasting Process
Charcoal roasting is a signature technique of Northern Fujian Oolong teas. It involves three key stages:
Initial Roast ("Water Walk"): High heat (~150°C) is used to quickly remove surface moisture and grassy notes.
Second Roast (Slow Roast): A gentle, extended roast lasting 10-18 hours, with the temperature gradually lowered to ~80°C. This stage develops rich caramel and mineral notes.
Final Roast (Aging Roast): A very low, slow roast at 60–80°C for 12-24 hours. This step reduces the leaf’s moisture to 3–5%, boosting shelf life and aging potential.
Only dense hardwood charcoal—like longan or lychee wood—is used to ensure a steady, even roast.
This traditional method produces a warm, rounded flavor with a deep roasted aroma, offering a smoother and more refined character than the sharper taste of electric-roasted teas.
3. Rolling & Shaping
No Ball-Rolling – Unlike Southern Fujian oolongs, Northern Fujian oolongs are not tightly rolled, preserving their long, twisted leaf shape with a glossy dark hue and reddish-brown highlights.
Double Frying & Rolling – The tea is fried and rolled twice, ensuring an even release of its inner essence and creating a thicker, silkier tea liquor.

Brewing Recommendations：
Teaware:
Gaiwan (110- 150ml): Best for aromatic teas (Rougui, Dangui).
Yixing Clay Teapot: Ideal for heavily roasted or aged teas.
Water:
Use 100°C (boiling) spring or purified water.
Tea-to-Water Ratio:
5g tea / 110ml water.
Brewing Tips:
Preheat & awaken tea.
High pour for aroma, low pour for smoothness.
Quick steeps (5-10s) for first 3 infusions, then extend.
Fully drain after each brew.

A semi-fermented oolong tea grown in the rocky crevices of Fujian’s Wuyi Mountain, renowned for its unique "rock bone floral aroma" (Yan Yun). Only tea cultivated within Wuyi City’s protected region can bear this name. Other areas (e.g., Anxi) do not produce Rock Tea.
This collection features the three most iconic Wuyi rock teas—Da Hong Pao, Shuixian, and Rougui—along with their key variations. You’ll taste the difference between blended and purebred Da Hong Pao, young and old Shuixian trees, and core vs. semi-core Rougui. A guided journey into the depth and complexity of Wuyi rock tea.

How to Start with Wuyi Rock Tea?
For newcomers, we recommend starting with Blended Da Hong Pao, Shuixian, and Rougui—classic, accessible, and well-balanced teas that offer a great introduction to Wuyi Rock Tea.
Blended Da Hong Pao – The most famous Wuyi Rock Tea, blended for a harmonious taste of rock minerality, floral-fruity notes, and roasted depth. The perfect benchmark for beginners.
Shuixian – Smooth and mellow with woody sweetness and a lingering finish. Ideal for those who prefer a rich, rounded texture.
Rougui – Spicy cinnamon aroma with a bold, warming character. A great choice for adventurous palates.

Why start with these?
 Easy to find – Widely available & consistent in quality. 
Affordable – Great value for authentic Wuyi Rock Tea.
 Versatile – Covers the core flavor profiles of "Yan Yun" (rock essence)。

Product Contains:
Traditional Blend Dahongpao* 3 bags* 5 g
Qidan Purebred Dahongpao*3 bags* 5 g
Queshe Purebred Dahongpao* 3 bags* 5 g
New Growth Wuyi Shuixian* 3 bags* 5 g
Aged Tree Wuyi Shuixian*3 bags* 5 g
BanYan Wuyi Rougui* 3 bags* 5 g
ZhengYan Wuyi Rougui* 2 bags* 5 g

Tea Master: Chen Hui 陈辉
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province
Processing Time: November 2024
Best Before Date: 36 months
Elevation: 400-600 meters
Soil: Gravel soil
Oxidation: 45-55%
Roast Level: Medium fired 
Roasting Method: charcoal roasting 

How to Brew Wuyi Rock Tea?
Water: Use filtered or spring water (avoid hard water).
Teaware: Yixing clay teapot for medium-high roast; porcelain gaiwan for lighter roast.
Awakening: Aged tea: dry wake for 1 hour; new tea: optional.
Temperature: 95–100°C (203–212°F).
Tea-to-Water Ratio: 5g per 90–100ml (1:20).
Steeping: First 3 infusions: 5–10 sec; increase by 5–10 sec after. 8–10 infusions total.
Aged Shui Xian: First steep 20 sec to enhance aroma.

Tips:
Light roast (Que She, new Shui Xian): Avoid prolonged high heat.
Full roast (Beidou, aged tea): Use boiling water to activate flavors.
Boiling water for bold teas (Rou Gui, Beidou): lower temp for delicate teas (Que She, new Shui Xian).

Fenghuang Dancong 10 Aromas Collection 

Discover the essence of Chinese Gongfu tea culture with this unique Fenghuang Dancong oolong tea set, featuring 10 distinct natural aromas like Jasmine, Gardenia, Honey Orchid, and more. Known as the "perfume of tea," this collection showcases the diverse flavors created by different tea bush varieties from Fenghuang Town, the heart of Dancong tea production.

Whether you’re a fan of fragrant teas, a Gongfu tea enthusiast, or simply curious about the rich aromas and flavors of oolong tea, this set offers a sensory journey you won’t forget. Beautifully curated, it’s an ideal gift for tea lovers who appreciate authentic, aromatic, and high-quality teas.

What is Fenghuang Dancong tea?
Fenghuang Dancong tea is a type of oolong tea, which is selected and bred from the Fenghuang Shuixian group. Each individual plant has its own unique shape and variety, forming its own product line, hence the name "Dancong," which means "single bush" or "single strain." This tea is mainly characterized by its ability to withstand multiple infusions, its strong aftertaste, and its high, lingering aroma. It's known as the most fragrant oolong tea due to its distinctive fragrance. Based on different aromatic types, Fenghuang Dancong is divided into various scented categories.

The product includes:
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Osmanthus Aroma）2*5g
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Almond Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Night-scented Stock）2*5g
Fenghuang  Dancong Oolong Tea（Jasmine Fragrance）2*5g

Origin: 

Fenghuang Town, Chaozhou City, Guangdong Province.

Introduction to the Top 10 Fragrance Types of Fenghuang Dancong Tea
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）:A high-quality single bush tea with a natural gardenia fragrance.
Fenghuang Dancong Oolong Tea（Orchid Fragrance）:Features the aroma of orchids, fresh and subtle.
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）:The most popular type, known for its strong honey flavor combined with orchid fragrance, hence the name Milan.
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）: Fresh and elegant, with the aroma of magnolia flowers.
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）:Also known as 'Penetrating Heaven Fragrance', named for the uplifting ginger flower scent when the tea is brewed.
Fenghuang Dancong Oolong Tea（Osmanthus aroma）: Reminiscent of osmanthus flowers, sweet and lingering.
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）: Named for the tea's flavor that resembles the taste of cinnamon, a traditional Chinese medicine.
Fenghuang Dancong Oolong Tea（Almond Fragrance）:Also known as 'Sawtooth', named for the serrated edges of the leaves, with a distinct almond aroma.
Fenghuang Dancong Oolong Tea（Night-scented Stock）: Night-scented Stock Dancong is famous for its unique evening fragrance and flavor. It's mainly produced in Fengxi Dan Lake, Fenghuang Town, and is quite rare.
Fenghuang Dancong Oolong Tea（Jasmine Fragrance）: A unique fragrance type with the scent of jasmine flowers, refreshing and delightful.

Brewing Tips
Recommended Method: Traditional Gongfu style.
Best Teaware: White porcelain gaiwan or Yixing clay teapot.
Tea-to-Water Ratio: Use 5g of tea for 100ml of water.
Water Temperature: 212℉ (100℃).
Steeping Times:

First rinse: Quick pour, discard the rinse.
2nd–5th infusions: Steep for 6–8 seconds.
6th–10th infusions: Steep for 10–15 seconds.
Brewing Durability: Authentic Dancong from Chaozhou's Fenghuang region can be steeped 12–15 times.
Technique: Pour water along the edge of the gaiwan in a steady stream. Tilt the lid slightly to leave a small gap to prevent over-steaming.

Who would enjoy this tea?
This collection is perfect for those who have explored the classic Wuyi rock teas and are ready to dive deeper into its rare and distinctive varieties. It includes historically renowned teas like Tie Luohan, Bàn Tiān Yāo, Bai Ji Guan, Shui Jin Gui, and Bai Rui Xiang, along with newer, highly sought-after cultivars like Rui Xiang and Jin Mudan. A journey through the diverse flavors and craftsmanship of Wuyi rock tea.

Product Contains:
Tie Luohan (Iron Arhat)* 3 bags* 5 g
Bai Jiguang (White Cockscomb)* 3 bags* 5 g
Shui Jin Gui (Golden Water Turtle)* 4 bags* 5 g
Bantian Yao (Half-Heaven Goblin)* 3 bags* 5 g
Jin Mudan (Golden Peony)* 4 bags* 5 g
Bairuixiang (Hundred-Fragrance Orchid) * 3 bags* 5 g

Tea Master: Chen Hui 陈辉
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province
Processing Time: November 2024
Best Before Date: 36 months
Elevation: 400-600 meters
Soil: Gravel soil
Oxidation: 45-55%
Roast Level: Medium fired 
Roasting Method: charcoal roasting 

Rare Wuyi Rock Tea Cultivars: Hidden Gems from the Core of Zhengyan

While teas like Da Hong Pao, Rou Gui, and Shui Xian have become well-known representatives of Wuyi Rock Tea, the rare cultivars—such as Tie Luo Han, Bai Ji Guan, Shui Jin Gui, and Ban Tian Yao—tell a deeper, more authentic story. These teas originate from wild, heirloom tea trees that have grown for centuries in the heart of the Wuyi Mountains, shaped by natural selection and careful cultivation. They embody the original genetic heritage of Wuyi rock tea.
Grown on remote cliffs and craggy ledges in the Zhengyan core production zone—places like Guidong Cave and Sanhua Peak—these tea trees sink their roots deep into rocky crevices, drawing in rare minerals. The result is a flavor profile marked by the elusive and unmistakable "Yan Yun" (rock rhyme) that connoisseurs revere.

Each rare cultivar delivers its own singular flavor experience:
Bai Ji Guan offers a light, sweet corn silk aroma.
Tie Luo Han reveals warming, herbal notes reminiscent of angelica root.
Ban Tian Yao stuns with an exotic bouquet of gardenia, milk, and honey—complex and unforgettable.
Their scarcity only adds to their mystique. For example, Ban Tian Yao yields less than 100 pounds annually. Yet despite their low production, these cultivars have a devoted following among seasoned tea drinkers and collectors. One standout, Rui Xiang, is prized as a “secret weapon” in premium blends for its piercing, long-lasting aroma. 

These teas are more than just flavor—they’re living cultural heritage.
Bai Ji Guan has Taoist roots.
Shui Jin Gui is tied to legends of a golden tortoise seeking justice.
Tie Luo Han was once a top export to Southeast Asia.
In an age of mass production and standardized flavor, these rare Wuyi cultivars offer a bold alternative: complexity, character, and a deep connection to terroir. Their resilience—thriving in shade and drought—also holds promise for future tea breeding.
As local tea farmers say, “Rou Gui represents today, but the rare cultivars lead us into tomorrow.” Exploring them is like reading a living encyclopedia of Wuyi Rock Tea—each sip a page from nature’s own archive.

How to brew these teas?

• Core Principles
  Teaware: Use a porcelain gaiwan (best for aroma) or Yixing clay teapot (enhances richness).
  Water: Filtered or spring water (avoid hard water). Temperature: Boiling (100°C/212°F) for medium/heavy roasted teas; 90-95°C (194-203°F) for light roasted teas.
  Ratio: 1:20 tea-to-water (e.g., 5g/3.8oz tea for 110ml/3.8oz water).
• Brewing Steps
  Warm the Teaware: Rinse cups and teapot with hot water to unlock aromas.
  First Rinse: Pour boiling water over leaves and discard immediately (awakens tea).
  Brewing:
  Short Steeps: Start with 5-10 seconds for the first 3 infusions.
  Gradually Increase: Add 5-10 seconds per subsequent steep.
  Avoid Oversteeping: Prevents bitterness.
  Pro Tips for Westerners
  Flavor Clues:
  "Rock Essence" (Yan Yun): A mineral aftertaste like wet stones—sign of quality 
  Cold Cup Test: Smell the empty cup after sipping. True Wuyi teas retain alpine herb/plum notes 
  Fix Bitterness: Reduce steeping time or use cooler water (88-90°C).
  Pairings: Dark chocolate (for heavy roasts) or lemon tart (for light roasts).

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.

This product is a pre-sale item and is expected to ship in August.
Please take note before placing your order.

A Journey of Fire and Technology
"For centuries, Chinese oolong tea masters have debated: the slow dance of charcoal fire or the precision of electric heat? This kit invites you to explore two roasting philosophies through Phoenix Dancong and Wuyi Rock Tea – one shaped by ancestral wisdom, the other refined by technology."

Product Contains:
Charcoal-Roasted Wuyi Rougui* 20 g
Electric-Roasted Wuyi Rougui* 20 g
Charcoal-Roasted Mi Lan Xiang Dancong* 20 g
Electric-Roasted Mi Lan Xiang Dancong* 20 g

Product Information (Wuyi Rougui)
Type: Semi-Rock (Ban Yan)
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Altitude: 400m
Producer: Chen Hui
Processing Timeline: Maocha: April 2024; Initial Roasting: August 2024; Final Roasting: November 2024

Product Information (Mi Lan Xiang Dancong)
Origin: Fengxi Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
Altitude: 600–800m
Tree Age: ~30 years
Producer: Lin Zhiqiang
Processing Timeline: Maocha: April 2024; Initial Roasting: August 2024; Final Roasting: November 2024

Charcoal Roasting: The Art of Traditional Oolong
Charcoal roasting is the soul of traditional oolong tea. Using slow, low heat from wood like longan or lychee, it transforms the leaves, creating a rich flavor profile with caramel sweetness, mineral notes, and a smoky depth.
This method is perfect for Wuyi Rock Tea and Phoenix Dancong, turning grassy flavors into smooth, complex profiles and bringing out caramel and fruit-like sweetness.
Compared to modern electric roasting, charcoal roasting offers:
Better texture — glossy dark brown leaves vs. greenish-brown
Richer aromas — smoky and natural tea fragrances vs. a single roasted flavor
More infusions — over 8 brews vs. 5
Longer shelf life — improves over 5+ years vs. needing to be consumed within the year
Despite challenges like higher carbon emissions, charcoal roasting is essential for high-end oolong, much like oak barrels for fine wine. It elevates tea from "fresh leaves" to a living, evolving art.

Electric Roasting: The Modern Approach to Oolong Tea
Electric roasting is a key technique in modern oolong tea production, offering significant advantages in efficiency and consistency. Using electric heating elements, the temperature is precisely controlled between 70-130°C, with roasting time typically ranging from 2-5 hours. This process improves production speed compared to traditional charcoal roasting.
One of the standout features of electric roasting is its digital temperature control, maintaining a stable temperature within ±5°C. This eliminates the uneven heat fluctuations common in charcoal roasting, making it ideal for light-fermented oolongs that preserve fresh floral and fruity aromas.
In terms of flavor, electric-roasted teas shine with vibrant floral notes and a refreshing taste. The tea is clear and bright in color. While it lacks the rich depth of charcoal-roasted teas, it meets the demand for light, refreshing tea that modern consumers crave.

How to Brew?
Teaware: Yixing teapot (preferably zhuni clay) or thick-walled gaiwan
Water Quality: Spring water or soft water (hardness < 50 mg/L)
Tea-to-Water Ratio: 5g tea / 100ml water
Water Temperature: 100°C (boiling)
Rinse: Quick rinse with boiling water (under 5 seconds); discard the first infusion
Steeping Times:
Infusions 1–3: 15 seconds each
Infusions 4–10: Mi Lan Xiang: increase by 5 seconds per infusion
Wuyi Rougui: increase by 5–10 seconds per infusion

2025 First Flush Spring Tea Collection: Biluochun, Longjing & More 
We’re excited to introduce a unique tea experience: the 2025 Early Spring First Harvest Green Tea Collection. This special gift box includes four of China’s most loved and iconic first harvest green teas, giving you the chance to enjoy the different flavors of Longjing, Biluochun, Huangshan Maofeng, and Enshi Yulu all in one go.

Product Includes:
2025 First Flush Longjing - Artisan-Crafted Spring Green Tea (25g)
2025 First Flush Biluochun - Hand-Rolled Curly Green Tea (25g)
2025 First Flush Huangshan Maofeng - High-Mountain Bud Tea (25g)
2025 First Flush Enshi Yulu - Steamed Jade Dew Tea (25g)

Limited availability: Only 100 sets, each set is 100g (25g of each tea)

Why Choose This Collection?
Taste Four Classic First Harvest Teas in One Box Whether you’re a green tea enthusiast or someone wanting to dive into Chinese tea culture, this collection is the perfect choice. From Longjing’s refreshing taste, Biluochun’s floral fragrance, Huangshan Maofeng’s rich aftertaste, to Enshi Yulu’s clean and pure flavor – each tea offers a completely different tasting experience, making it a journey for your taste buds.

First Harvest Means Better Quality Each tea in this collection comes from the 2025 Early Spring First Harvest – handpicked from the youngest, freshest buds of the season, guaranteeing vibrant freshness and rich aromas. First harvest teas are especially rare and prized; once the season passes, it’s almost impossible to find them again.

Sourced from Top Tea Regions, Expertly Crafted These teas are from China’s most renowned tea-growing regions, carefully crafted by seasoned tea masters. Whether it’s the signature fragrance of Longjing, the floral notes of Biluochun, the sweetness of Huangshan Maofeng, or the refreshing taste of Enshi Yulu – each tea is a masterpiece from a tea master, grown in ideal natural conditions.

2025 Huangshan Maofeng First Flush - Seasonal Rare Tea(Pre-sale)
We’re excited to introduce the 2025 Early Spring First Pluck Huangshan Maofeng, a premium green tea from Master Yu Chengshi's tea garden in Longma Village, Yanzihe Town, Jinzhai County, Lu'an City, Anhui Province. Master Yu has over 30 years of experience in tea making, specializing in Anhui's famous teas like Maofeng and Guapian. His tea garden is located at an elevation of 800 meters, where wild Jinzhai native tea trees grow naturally. These trees thrive in the pure environment, producing tea with natural aromas and a unique flavor profile. This year’s tea was picked around March 20th, during the first pluck of the spring season, using fresh, tender buds and leaves to ensure top-notch freshness and fragrance.

Product details

Craftmaster: Yu Chengshi (30 years expertise)
Tea Varietal: Jinzhai Native Cultivar Group
Origin: Longma Village, Jinzhai, Anhui, China | 800m Elevation
Harvest: First Spring 2025 Plucking (1 bud + 1 leaf standard)
Production Date: Crafted on March 20, 2025
Limited availability: Only 50 units available, 50g per unit

Expected shipping around April 5-10

Why Choose Jinzhai Huangshan Maofeng Instead of Traditional Huangshan Maofeng?
While traditional Huangshan Maofeng is well-known, we’ve chosen Master Yu’s Jinzhai Huangshan Maofeng because it offers the same exceptional quality and unique flavor, but at a more accessible price. Jinzhai is not part of the core Huangshan region, but its natural environment makes it an ideal place for tea cultivation. The wild, native tea trees here have been growing for many years and produce tea with a flavor very similar to Huangshan Maofeng. The purity of the environment gives the tea a quality comparable to that of the famous Huangshan teas, but with a better price-to-quality ratio.

Why Choose Huangshan Maofeng Group Varieties?
We’ve selected Huangshan Maofeng made from group variety tea plants because it captures the most traditional, pure Huangshan Maofeng flavor. Group variety tea trees are grown from seeds, so they have natural genetic diversity. These trees have undergone years of natural selection, making them more stable and adaptable, which allows them to better reflect the natural flavor of the region.

Compared to modern tea plantations with clonal, asexual propagation, group variety tea trees grow in a more natural environment with deeper root systems. This results in richer, more complex tea flavors. The older age of these trees and their long exposure to the natural environment means they carry the most original tea aromas, delivering a tea with more depth and layers.