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

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

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

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）20g
• Wuyi Rou Gui (Zheng Yan) 20g
• 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

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

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.

Introduction:

This Qidan Da Hong Pao is meticulously selected from the spring harvest of 2023. Sourced from the purest Wuyi rock tea in Wuyi Mountain, Fujian (the most authentic origin), the exceptional growing conditions and specific cultivar impart a truly authentic flavor profile. Crafted by master tea maker Chen Hai, who has decades of experience, this tea guarantees a rich, sweet aftertaste with a subtle osmanthus fragrance.

Reasons to Recommend:

• 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 relative humidity is 78%-84%, and the acidic red soil, rich in organic matter and minerals, contributes to the unique flavor of Da Hong Pao tea trees.
• Pure Cultivar: The mother trees of Da Hong Pao grow on the steep cliffs of Jiulongke in the Wuyi Mountain Nature Reserve. Due to their limited yield and exceptional quality, the purebred Da Hong Pao is propagated asexually from cuttings of these mother trees and processed separately.
• 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: 45%-55%
Roasting Level: Light to medium roast
Tea Garden Soil: Sandy gravel soil
Master Blender: Chen Hai
Processing Time: Initial processing in May 2024, refined in September 2024
Best Before Date: 36 months
Tea Variety: Qidan

Aged Tree Phoenix Dancong - Honey Orchid Aroma
Winner of the 2025 World Tea Expo - Best Oolong Tea

Expected shipping around April 15-20

• Tea Master: Chen Tianjin(陈添锦)

• Tea Variety: Honey Orchid (Mi Lan Xiang)

• Origin: Da’an Village, Fenghuang Town, Guangdong – 1000m elevation, core Phoenix Dancong terroir

• Tree Age: 50-70 years

• Harvest Time: May 2024

• Oxidation Level: 35-40%

• Roasting: Traditional triple charcoal roasting

  • 1st roast (June 2024): 80-90°C

  • 2nd roast (August 2024): 100-105°C

  • 3rd roast (October 2024): 90-100°C

A Rare Expression of Phoenix Dancong

Sourced from Da’an Village, one of the most prestigious Phoenix Dancong growing areas, this tea comes from ancient trees 50-70 years old. Nestled in the Wu Dong Mountain range (985m-1100m elevation), this region has a 700-year-old tea-making tradition, with traditional charcoal roasting.

Why Ancient Tree Honey Orchid?

• Incredible Longevity: Can be brewed 15+ times while maintaining full-bodied flavor

• Richer, More Complex Aroma: Ancient trees absorb more nutrients, producing tea with intense floral fragrance and lingering sweetness

• Deeper, Fuller Taste: Higher levels of polyphenols and amino acids create a smooth, thick mouthfeel with a strong returning sweetness

Traditional Charcoal Roasting – A True Connoisseur’s Choice

Unlike electric roasting, charcoal roasting enhances aroma and depth, removing any bitterness while preserving the tea’s unique characteristics. The process allows the leaves to absorb negative ions and far-infrared energy, creating a deeper, more complex roasted note.

Additionally, charcoal-roasted Dancong:

• Ages gracefully, developing richer flavors over time

• Has lower moisture content, making it easier to store

• Requires multiple rounds of small-batch roasting to ensure perfect consistency

The result? A tea that is visually stunning, rich in flavor, highly aromatic, and naturally sweet—a stark contrast to the mild taste and cloudy appearance of electrically roasted teas.

Recommended Purchase

This 1993 Aged Min Nan Shui Xian Oolong Tea is crafted from the Shui Xian tea cultivar, grown in Fujian, China. Produced by the renowned Yongchun Beikeng Overseas Chinese Tea Factory, which was established in 1917. This tea has been naturally aged in dry storage for 33 years, developing a unique blend of sweet aged aroma and medicinal fragrance. With a smooth, thick mouthfeel and a lingering sweetness, it is ideal for those who appreciate the depth of aged teas. The traditional high-temperature roasting and medium oxidation enhance its warming characteristics. This product is in its original packaging and is no longer in circulation on the market.

Key Details about 1993 Aged Min Nan Shui Xian

Origin: Yongchun, Fujian Province, China 
Production Date: 1993
Grade: Second Grade 
Tea Cultivar: Shui Xian
Craftsmanship: Traditional high-fire roasting, medium oxidation, light rolling 
Flavor Highlights: Sweet aged aroma with medicinal fragrance, thick and smooth taste, long-lasting aftertaste
Storage: Naturally dry-aged, sealed packaging for optimal preservation 

What is Min Nan Shui Xian Oolong Tea?

Min Nan Shui Xian is a Southern Fujian-style Oolong tea, known for its rich fragrance, mellow body, and lasting sweetness. Compared to Wuyi Shui Xian, it undergoes less oxidation, resulting in a softer and smoother profile. After decades of aging, this 1993 batch has developed an aged sweetness, medicinal notes, and a thick, velvety texture, making it a highly sought-after selection among aged tea connoisseurs.

Recommended Brewing Methods:

Gaiwan Brewing：
100ml Gaiwan
95℃-100℃
5-7 times
1:15 to 1:25
10~20 seconds

Thermos Brewing :
1g tea per 100ml (3.4oz) water.
Use boiling water (212°F).
Steeping Time: 1-2 hours.
Tool: Insulated thermos.

Boiling Method :
Add 1g tea per 100ml (3.4oz) water.
Boil for 1-2 minutes, then let sit for 2-3 minutes.
Rebrew by boiling 3 minutes longer with each steeping.
Use a ceramic or glass teapot for optimal flavor.
Enjoy up to 3-4 brews.

Storage Guidelines 
Store this tea in a dry, cool environment with a humidity level below 45% and temperature below 25°C (77°F). Keep it away from strong odors, light, and air exposure. Proper storage ensures the tea retains its flavor and continues to age gracefully over time.

Weight & Packaging
Net Weight: 100g (3.5oz) 
Packing Type: Original sealed paper box with inner aluminum foil bag

About Yongchun Beikeng Overseas Chinese Tea Factory
Founded in 1917, the Yongchun Beikeng Tea Factory has a rich history of producing high-quality teas. Once a bustling hub of innovation and craftsmanship, the factory was home to over 1,000 tea workers at its peak, producing millions of pounds of tea annually. The factory's products, including Min Nan Shui Xian, were highly sought after in Hong Kong, Taiwan, Japan, and Southeast Asia.

Just as many state-owned old factories have experienced ups and downs, in the 1990s, the tea factory once fell into a slump, and the once bustling factory area gradually became desolate. The former factory director, Huang Shenghou, who had created its greatest glory and witnessed its decline, couldn't bear to see it and took over the factory personally after its privatization.

Today, this aged Min Nan Shui Xian Oolong tea stands as a flavorful tribute to the factory's storied past and the enduring legacy of traditional Chinese tea-making.

Recommended Purchase

This Southern Fujian Shui Xian Oolong Tea, produced between 1993 and 1995 and aged for over 30 years in a dry warehouse under sealed conditions, is made from the Shui Xian (Narcissus) varietal sourced from Yongchun, Fujian—the birthplace of this tea. It was jointly produced by Quanzhou Tea Import & Export Company and the State-Owned Yongchun Kong Overseas Chinese Tea Factory in Fujian.
Processed using the Yongchun Shui Xian method, this tea is a classic example of Oolong tea, preserved in its original packaging. It is no longer available on the market. The tea exhibits a distinct aged aroma, accompanied by a subtle medicinal fragrance, with a sweet, mellow flavor and a smooth texture. Its excellent aging results make it a treasured choice for enthusiasts of aged Oolong tea.

Key Details about Southern Fujian Shui Xian

• Origin：Yongchun, Fujian Province, China
• Production Date：1993-1995
• Grade: First grade
• Tea Cultivar：Shui Xian
• Craftsmanship：This tea is processed into oolong tea using the Yong Chun Shui Xian method, with moderate fermentation. It has been naturally aged in a dry storage environment for over 30 years. The tea is packaged in its original sealed cardboard box, with an inner aluminum foil layer for additional protection. 
• Flavor Highlights ：The tea exhibits a distinct aged aroma, accompanied by a subtle medicinal fragrance. Its flavor is sweet and mellow, with a smooth texture, showcasing excellent aging effects.

What is Southern Fujian Shui Xian Tea? 

Southern Fujian Shui Xian Tea originated in Northern Fujian and was introduced to Yong Chun during the Daoguang period of the Qing Dynasty. Over time, its processing techniques evolved by blending the characteristics of Northern and Southern Fujian oolong teas, resulting in a unique method that enhances the tea's durability for multiple infusions, intensifies its orchid-like aroma, and produces a bright yellow liquor with a sweet, mellow, and refreshing flavor. Beyond its exceptional taste, Southern Fujian Shui Xian Tea offers numerous health benefits, such as activating the autonomic nervous system, reducing stress, enhancing energy metabolism, breaking down fats, and lowering cholesterol, making it a cherished choice for both tea enthusiasts and health-conscious individuals.

Brewing and Enjoyment Tips 

This tea showcases the unique transformation brought by time. The first infusion can be used as a "tea awakening" step to activate the tea's inner qualities, resulting in a richer, smoother texture and a more pronounced sweet aftertaste. For the best experience, we recommend using longer steeping times or boiling methods to fully unlock its aged characteristics.

Recommended Brewing Methods

Gaiwan Brewing :

• Capacity：110ml Gaiwan
• Water Temperature：100℃
• Brewing Times：5-7 times
• Tea Water Ratio：1:22
• Brewing Time Once：For brewing, begin with a quick rinse (1-2 seconds) and discard the liquid. For the first three infusions, steep the tea for just a few seconds and pour out immediately. After that, gradually extend each subsequent infusion by 5-10 seconds to adapt to the evolving flavor profile.
  

Storage Guidelines 

To ensure the best quality of tea, the ideal way to store it is in vacuum-sealed packaging, kept in a cool, dark, and dry place. Avoid exposure to strong odors and air. For sealed storage, using a tin can or a double-lidded metal can is recommended. For even better results, you can store the sealed tea in the refrigerator or a dry storage container.

Weight & Packaging：

Weight : 4.4oz (125g)
Packing Type : Original paper box sealed packaging, inner aluminum film sealed packaging

About Yongchun Beikeng Overseas Chinese Tea Factory

Established in 1958, the state-owned Fujian Yongchun Beikeng Overseas Chinese Tea Factory carries a rich history and cultural heritage of tea production. At its peak, the factory was a bustling hub of innovation and craftsmanship, employing over 1,000 tea workers and producing millions of pounds of tea annually. Its teas, including Tieguanyin, were exported to Hong Kong, Taiwan, Japan, and Southeast Asia, earning widespread acclaim and becoming a shining symbol of Fujian's tea culture.
However, by the 1990s, the factory fell into decline, and its once-vibrant grounds grew quiet. Unable to bear seeing his life's work fade away, the veteran factory director, Huang Shenghou, took over after its privatization, dedicating himself to reviving the factory and preserving its tea-making legacy.
Today, the factory's aged Tieguanyin not only embodies decades of tea-making expertise but also continues to showcase the timeless charm of Yongchun's Tieguanyin. The story of the Fujian Yongchun Beikeng Overseas Chinese Tea Factory reflects the dedication and innovation of generations of tea artisans, and its aged Tieguanyin carries forward this remarkable legacy.

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This 1996 Aged Dancong Shui Xian Oolong Tea is crafted from Shui Xian tea cultivars grown in the famous Wuyi Mountain region of Fujian, China. Produced by the Wuyi Mountain Tea Factory, this tea has been naturally aged in dry storage for 30 years. It is known for its rich, sweet aroma with notes of roasted sweet potato and fruit, and the distinctive floral fragrance of orchids. The tea liquor is a vibrant, deep orange, and the taste is thick, with a noticeable acidity that gives way to a refreshing aftertaste. This product is in its original packaging and is no longer in circulation on the market.This tea is ideal for those who appreciate the complexity of aged Wuyi rock teas and are looking for a bold, full-bodied flavor.

Key Details about 1996 Aged Dancong Shui Xian

• Origin: Wuyi Mountain, Fujian Province, China
• Production Date: 1996
• Grade: Special Grade Dancong
• Tea Cultivar: Shui Xian
• Craftsmanship: Medium roasting, medium oxidation, light rolling
• Flavor Highlights: Sweet aroma with roasted sweet potato, fruit, and floral orchid notes, thick and refreshing taste with acidity
• Storage: Naturally dry-aged, sealed packaging for optimal preservation

What is Dancong Shui Xian Oolong Tea?

Dancong Shui Xian is a type of Wuyi rock tea, known for its intense, complex flavor profile. Shui Xian is one of the most well-known cultivars in Wuyi Mountain and is prized for its unique floral and fruit-like aroma. The tea undergoes a moderate level of oxidation and is roasted to bring out its robust flavor. Aged Shui Xian Oolong offers even deeper complexity, with the floral, fruity notes mellowing into more nuanced, savory characteristics. This makes it a perfect choice for tea connoisseurs who appreciate both freshness and the depth of aged tea.

Brewing and Enjoyment Tips

Aged Shui Xian tea is best enjoyed using Gongfu brewing or boiling methods, which can bring out the full range of aromas and flavors. The tea has excellent durability, so it can withstand multiple brews.

How to Brew 1996 Aged Dancong Shui Xian Oolong Tea

• Gongfu Brewing Method 
  
• • Tea-to-Water Ratio: 6g tea per 100ml water 
    
  • Water Temperature: 95-100°C (203-212°F)
    
  • Steeping Time: 10-15 seconds for the first brew, increase time for each subsequent brew
    
  • Recommended Tool: Porcelain Gaiwan or Yixing Clay Teapot
• Boiling Method 
  • Tea-to-Water Ratio: 3g per 100ml water
    
  • Process: Boil the tea for 3-5 minutes, then simmer for 2-3 minutes
    
  • Rebrewing: Extend boiling time by 2-3 minutes for each subsequent brew 
    
  • Recommended Tool: Glass or ceramic teapot

Storage Guidelines for Aged Shui Xian Oolong Tea

To preserve the tea's aging qualities, store it in a cool, dry environment, away from direct light and strong odors. Keep the tea sealed in an airtight container to minimize exposure to air and moisture. Proper storage will allow the tea to continue aging gracefully.

Weight & Packaging

• Net Weight: 125g (4.4oz)
• Packing Type: Original sealed paper box with inner aluminum foil bag

Recommended Purchase ：

This Tie Guan Yin Oolong tea, produced between 1990 and 1993, has been stored in a dry warehouse of an old tea factory for over thirty years and kept sealed. It is made from the Tie Guan Yin variety from the famous tea-growing region of Yongchun, Fujian, and was crafted by the state-owned Yongchun Kong Overseas Chinese Tea Factory, established in 1958. This tea is entirely handmade, traditionally roasted over a full fire, and comes in its original packaging. No longer available on the market, its unique "aged aroma," rich sweetness, and smooth texture make it a prized choice for connoisseurs of aged oolong tea.

Key Details about Tieguanyin ：

• Production Date：1990-1993
• Grade: First grade 
• Tea Cultivar： Tieguanyin
• Craftsmanship： This tea is traditionally roasted with a full fire and moderately oxidized. After over thirty years of natural aging in a dry storage environment, it is sealed in an outer paper box and packaged in an inner kraft paper bag. 
• Flavor Highlights： This tea offers a rich, aged aroma with hints of woody notes. The texture is thick and smooth, with a deep, mellow flavor and a long-lasting sweet aftertaste. Its complex profile unfolds in layers, making it a truly refined experience.

What is Tieguanyin Oolong Tea? ：

Tieguanyin is one of China's top ten famous teas, a semi-fermented oolong tea primarily produced in Anxi, Fujian. Its unique production process includes sun-withering, shaking, and heating, which gives the leaves a distinctive "green leaf with red edges" appearance. The tea features tightly rolled, sandy-green leaves and a golden, clear brew. It has a rich, lasting aroma with natural orchid or fruity notes, a smooth, refreshing taste, and a sweet aftertaste. Highly resistant to multiple infusions, Tieguanyin is packed with nutrients like polyphenols and amino acids, offering benefits such as boosting alertness, reducing fatigue, cooling the body, and aiding weight loss. A treasured tea and a symbol of Southern Fujian's tea culture, it is widely loved by tea enthusiasts.

Brewing and Enjoyment Tips ：

This tea showcases the unique transformation brought by time. The first infusion can be used as a "tea awakening" step to activate the tea's inner qualities, resulting in a richer, smoother texture and a more pronounced sweet aftertaste. For the best experience, we recommend using longer steeping times or boiling methods to fully unlock its aged characteristics.

Recommended Brewing Methods ：

• Gaiwan Brewing
  • Capacity：100ml Gaiwan
  • Water Temperature：95℃-100℃
  • Brewing Times：5-7 times
  • Tea Water Ratio：1:15 to 1:25
  • Brewing Time Once：10~20 seconds

• Thermos Brewing
  • 1g tea per 100ml (3.4oz) water.
  • Use boiling water (212°F).
  • Steeping Time: 1-2 hours.
  • Tool: Insulated thermos.

• Boiling Method
  • Add 1g tea per 100ml (3.4fl oz) water.
  • Boil for 1-2 minutes, then let sit for 2-3 minutes.
  • Rebrew by boiling for 3 minutes longer with each steeping.
  • Use a ceramic or glass teapot for optimal flavor.
  • Enjoy up to 3-4 brews.

Storage Guidelines： 

To ensure the best quality of tea, the ideal way to store it is in vacuum-sealed packaging, kept in a cool, dark, and dry place. Avoid exposure to strong odors and air. For sealed storage, using a tin can or a double-lidded metal can is recommended. For even better results, you can store the sealed tea in the refrigerator or a dry storage container.

Weight & Packaging

• Weight：3.5oz (100g)
• Packing Type ： Sealed paper box with cowhide bag packaging inside

About Yongchun Beikeng Overseas Chinese Tea Factory：

Established in 1958, the state-owned Fujian Yongchun Beikeng Overseas Chinese Tea Factory carries a rich history and cultural heritage of tea production. At its peak, the factory was a bustling hub of innovation and craftsmanship, employing over 1,000 tea workers and producing millions of pounds of tea annually. Its teas, including Tieguanyin, were exported to Hong Kong, Taiwan, Japan, and Southeast Asia, earning widespread acclaim and becoming a shining symbol of Fujian's tea culture.

However, by the 1990s, the factory fell into decline, and its once-vibrant grounds grew quiet. Unable to bear seeing his life's work fade away, the veteran factory director, Huang Shenghou, took over after its privatization, dedicating himself to reviving the factory and preserving its tea-making legacy.

Today, the factory's aged Tieguanyin not only embodies decades of tea-making expertise but also continues to showcase the timeless charm of Yongchun's Tieguanyin. The story of the Fujian Yongchun Beikeng Overseas Chinese Tea Factory reflects the dedication and innovation of generations of tea artisans, and its aged Tieguanyin carries forward this remarkable legacy.

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This Yongchun Fo Shou Oolong tea, produced in 1993 and naturally aged in dry storage for 33 years, is made from the Yongchun Fo Shou variety, a well-known tea type from Yongchun, Fujian Province. It was crafted by the Yongchun Beikong Overseas Chinese Tea Factory, established in 1917. This tea is handcrafted with traditional full-heat roasting and comes in its original packaging. No longer available on the market, it features a unique "aged aroma", rich sweetness and smooth texture, making it a cherished choice for lovers of aged Oolong tea.

Key Details about 1993 Yongchun Fo Shou

• Origin: Yongchun, Fujian Province, China
• Production Date : 1993
• Grade: Special Grade 
• Tea Cultivar: Yongchun Fo Shou 
• Craftsmanship : Traditional high-fire roasting with medium fermentation, followed by 33 years of natural dry storage in sealed outer box with an inner foil bag.
• Flavor Highlights: Warm "aged aroma" with notes of roasted nuts, complex layers of aged flavors.

What is Yongchun Fo Shou Oolong Tea? 

Yongchun Fo Shou, also known as "Buddha’s Hand," is a premium variety of oolong tea grown in Yongchun, Fujian. Named after its leaves that resemble a Buddha’s hand, Yongchun Fo Shou is celebrated for its fragrant aroma, smooth taste, and exceptional aging potential. The tea is lightly twisted into a "dragonfly head" shape, with dark blackish-brown leaves indicative of traditional craftsmanship.

Brewing and Enjoyment Tips 

This tea is a testament to the transformative effects of time, offering a rich, smooth, and slightly tangy flavor profile. Best enjoyed with long steeping times or simmering to fully release its aged characteristics.

Recommended Brewing Methods:

• Gaiwan Brewing：
  • 100ml Gaiwan
  • 95℃-100℃
  • 5-7 times
  • 1:15 to 1:25
  • 10~20 seconds
• Thermos Brewing:
  • 1g tea per 100ml (3.4oz) water. 
  • Use boiling water (212°F). 
  • Steeping Time: 1-2 hours. 
  • Tool: Insulated thermos.
• Boiling Method:
  • Add 1g tea per 100ml (3.4oz) water.
  • Boil for 1-2 minutes, then let sit for 2-3 minutes.
  • Rebrew by boiling 3 minutes longer with each steeping.
  • Use a ceramic or glass teapot for optimal flavor.
  • Enjoy up to 3-4 brews.

Storage Guidelines 

Store this tea in a dry, cool environment with a humidity level below 45% and temperature below 25°C (77°F). Keep it away from strong odors, light, and air exposure. Proper storage ensures the tea retains its flavor and continues to age gracefully over time.

Weight

• 4.4oz (125g)
• Packing Type : Sealed Paper Box with Internal Foil Bag

About Yongchun Beikeng Overseas Chinese Tea Factory 

Founded in 1917, the Yongchun Beikeng Tea Factory has a rich history of producing high-quality teas. Once a bustling hub of innovation and craftsmanship, the factory was home to over 1,000 tea workers at its peak, producing millions of pounds of tea annually. Its products, including Yongchun Fo Shou, were highly sought after in Hong Kong, Taiwan, Japan, and Southeast Asia.

Just as many state-owned old factories have experienced ups and downs, in the 1990s, the tea factory once fell into a slump, and the once bustling factory area gradually became desolate. The former factory director, Huang Shenghou, who had created its greatest glory and witnessed its decline, was deeply saddened by its decline and took over the factory himself after privatization.

Today, this aged Yongchun Fo Shou tea stands as a flavorful tribute to the factory's storied past and the enduring legacy of traditional Chinese tea-making.