Guangdong Oolong Tea Collection: 6 Historical Flavors for Tea Lovers 100g

In Guangdong, tea drinking has long been a part of daily life. With a rich history of tea cultivation, the region has developed a deep-rooted tea culture and a diverse range of Oolong teas with distinctive craftsmanship and flavors. This collection traces the footsteps of Guangdong Oolong through history, gathering the most iconic teas from ancient traditions to modern favorites. We hope this product allows you to experience the unique charm of Guangdong Oolong tea.

The product includes:
Fenghuang Lancai Oolong* 3 bags* 5 g
Shiguping Oolong* 3 bags* 5 g
Fenghuang Dancong Honey Orchid (Mi Lan Xiang)* 4 bags* 5 g
Ya Shi Xiang Dancong* 3 bags* 5 g
Lingtou Dancong* 4 bags* 5 g
Xiyan Oolong* 3 bags* 5 g

Processing Time: November 2024

Best Before Date: 36 months

What Makes Guangdong Oolong Tea So Special?

1. A Long and Rich History
Guangdong’s tea-making traditions date back as early as the Song Dynasty. By the late Ming and early Qing periods, Oolong tea processing techniques were introduced to Guangdong, marking the beginning of its unique Guangdong Oolong tea history.

• Initially, Fenghuang shuixian and Shiguping Oolong were respectively made from the mother plant of Guangdong Oolong Tea (Fenghuang shuixian group species) and the small-leaf shrub tea trees cultivated in the She ethnic village.
• In the early 20th century, premium cultivars like Mi Lan Xiang (Honey Orchid Aroma) and Ya Shi Xiang (Duck Shit Aroma) were selected from the Fenghuang Shui Xian group spcies.
• In 1962, Lingtou Dancong was created in Lingtou Village, Raoping Town, Chaozhou, using a natural mutation of the Fenghuang Shui Xian group species known for its pronounced honey fragrance.
• In the 1970s, Xiyan Oolong emerged in the Xiyan Mountain region of Meizhou, combining Lingtou Dancong and Qilan cultivars to create a tea known for its high-mountain aroma.

2. Unique Craftsmanship

• High-quality fresh leaves are handpicked from single tea trees and processed individually.
• The fixation step uses a high-temperature, rapid method to lock in the tea’s fresh aroma and active compounds.
• The shaking process emphasizes evenness and multiple rounds to enhance the transformation of aromatic substances.
• Extended light fermentation develops a fuller, more transparent floral fragrance.
• Roasting is typically done at medium levels or low levels, with adjustments based on the tea’s aroma type and cultivar. The goal is to preserve the fresh aroma while adding body to the tea liquor. Roasting is carried out gradually in stages, avoiding damage to the aroma from sudden high heat.

How to brew?
Teaware: 110ml Gaiwan or Yixing Clay Teapot
Preheat all teaware with boiling water to enhance aroma.
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 5g per session
Steeping Time: 1–3 infusions: 15 sec
Later infusions: Add 5–10 sec
Total brews: 7–10 times
Water Quality: Spring or mineral water preferred
Pouring Tips:
High pour to awaken the aroma
Fixed-point pour for even extraction
Quick pour-out to prevent bitterness
Fully drain each brew for the best taste