Tea

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

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 Organic Silver Junmei, produced in 2007 and aged for 18 years in a sealed dry northern warehouse, is crafted from local group varietals harvested in Tongmu Village, a primary tea-growing area in Wuyi Mountain. It is produced by Wuyishan Ruiyan High Mountain Tea Co., Ltd. The tea is made from carefully selected tender buds using the traditional handmade techniques of Lapsang Souchong, ensuring the tea leaves remain intact and well-preserved. This tea is no longer available on the market.
The tea offers a long-lasting floral aroma, a rich, refreshing flavor, and a high sweetness. While it is in a transitional aging phase and may have a slightly tangy note, it remains an excellent choice for drinking and a treasured item for collectors.

Key Details about Organic Silver Junmei black tea

• Origin：Mount Wuyi, Fujian, China 
• Production Date：2007
• Grade: special grade 
• Tea Cultivar：Tongmu Village Local Group Varietals
• Craftsmanship：Silver Junmei is meticulously crafted using one bud and one leaf, following the traditional handmade techniques of Lapsang Souchong. The process includes picking, withering, rolling, fermenting, and drying, with a strong emphasis on precision and care. The tea is then naturally aged in a dry storage environment for 18 years, allowing it to develop its unique character and depth.
• Flavor Highlights：The tea offers a long-lasting floral aroma, a rich, refreshing flavor, and a high sweetness, though it may have a slight tanginess due to its transitional aging phase.

What is Silver Junmei black tea ?

Silver Junmei, born in 2005, is a premium-grade masterpiece among Lapsang Souchong black teas, often referred to alongside Golden Junmei as the "Twin Jewels of Black Tea." Sourced from wild tea trees growing at 1500-1800 meters above sea level in Wuyi Mountain, it is made exclusively from one bud and one leaf plucked before Grain Rain (Guyu). It takes 50,000 tender buds to produce just one pound of tea, making the raw material as rare as gold.
Crafted using traditional handmade techniques without smoking or sifting, the tea leaves are tight, slender, and eyebrow-shaped, with a silvery-gray hue and subtle golden tips. The aroma is elegant and refined, with notes of flowers and fruits. When brewed, the liquor is golden and translucent, offering a fresh, mellow, and sweet flavor with a harmonious blend of honeyed sweetness and longan aroma. The brewed leaves are even and coppery, and the tea remains flavorful even after ten infusions.
Due to its demanding production process and limited yield, Silver Junmei embodies both the wild essence of nature and the precision of masterful craftsmanship.

Brewing and Enjoyment Tips 

This tea embodies the unique transformation brought by time. For the first rinse, use boiling water to quickly wash the tea leaves for no more than 5 seconds, then discard the water. This step helps awaken the tea and remove any storage-related odors. For the best experience, it is recommended to use traditional brewing methods to fully release its aged characteristics.

Recommended Brewing Methods 

Gaiwan Brewing :

• Capacity：110ml Gaiwan
• Water：Mineral Water or Purified Water
• Water Temperature：95-100℃
• Brewing Times：8-10 times
• Tea Water Ratio：Around 1:22（Adjust according to your own taste）
• Brewing Time Once：For the first three infusions, steep the tea for 5-10 seconds and pour out immediately. For each subsequent infusion, increase the steeping time by 5 seconds.

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 : 100g (3.5oz)
Packing Type : Original canned seal

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

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

Dwarf Oolong, also known as Small Leaf Oolong or Soft Branch Oolong, originates from Dongfeng Town in Jian'ou City. It is the ancestral tea tree variety of the Beiyuan Tribute Tea, with a cultivation history tracing back to the Song Dynasty. During the Qing Dynasty, it was introduced to Taiwan and developed into the famous Qingxin Oolong and Dong Ding Oolong. Its unique flavor continues to be highly appreciated by local tea connoisseurs.

This tea comes from the original Dwarf Oolong plantations in Dongfeng Town. It offers a delicate, lingering aroma with distinctive notes of honey peach or osmanthus. The fragrance is long-lasting, the taste rich, mellow, and refreshing, with a clear golden liquor. Even after multiple infusions, both the aroma and color remain stable.

Origin:
Dongfeng Village, Dongfeng Town, Jian'ou City, Fujian Province, China

Elevation:
500–600 m

Soil Type:
Yellow Soil

Tea Variety:
Dwarf Oolong

Tea Master:
Ye Jiansheng

Harvest Season:
November 2024

Shelf Life:
36 months

Brewing Guidelines 

Water Temp: 100°C (212°F)
Brewware: Gaiwan, Yixing Clay Teapot
Tea-to-Water Ratio: 5-7g per 100ml
1–3 infusions: 8-15 sec
Later infusions: Add 5–10 sec
Total brews: 8-10 times

Create Your Own Holiday Tea Gift Box

Choose 20 Tea Samplers from 41 Unique Flavors

Scroll down to select teas and create your own tea gift style.👇

Suitable For

• Anyone looking for a thoughtful, personalized gift

• Tea beginners or those curious to explore many flavors

• Perfect for colleagues, family members, teachers, or clients

• Ideal for people who prefer healthy, natural, additive-free gifts

This Osmanthus Black Tea was freshly scented this autumn, using autumn-harvested black tea paired with autumn-blooming Bao Xin osmanthus. Through careful scenting, it carries a rich osmanthus aroma with a gentle sweetness.
Bao Xin osmanthus is often called the “royalty of osmanthus” for its exceptional quality, has layered petals and a full, rounded center. Compared with regular osmanthus, its blossoms are larger, thicker, and more fragrant. A single round of scenting is enough to infuse the tea with a strong aroma, and dried flowers are often kept in the final product to enhance the flavor.
The tea tastes warm and smooth, almost silky, with a sweet, full-bodied profile. The richness of the black tea and the clean sweetness of osmanthus complement each other, leaving a long-lasting aroma and a clear, pleasant aftertaste. It’s an excellent choice for autumn and winter, offering comforting warmth to both body and stomach.

Origin: Fengshan Township, Fengqing County, Yunnan Province
Tea Base / Number of Scenting Rounds: Yunnan Black Tea (Dianhong)/one round of scenting
Tea Master: Zhang Guo'an张国安
Processing Date: 2025 October
Shelf Life: 24 months

Brewing
Vessel: Porcelain gaiwan / glass cup / mug
Water: Purified,  95-100°C | 203-212°F
Gaiwan / Teapot:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions
Mug Brew:
1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

As the days grow shorter and a chill fills the air, we crave a cup of tea that warms us from the inside out. It’s more than just heat; it's about the comfort and satisfaction that comes from rich, soothing flavors.

The "Cozy Winter Warmers" collection was created for exactly this moment. We've carefully curated ten distinct Chinese teas, each chosen for its ability to comfort and delight. Like a crackling fireplace, a soft blanket, or a warm hug, these teas are your perfect companions to melt away the winter chill.

Why We Chose These Teas
When winter arrives, we turn to teas that are inherently warming, rich, and sweet. The philosophy behind this collection is all about comfort, body, and natural sweetness.

The Direct Sweetness of Black & Flowering Teas:

Lapsang Souchong Black Tea: Offers a signature sweet, smoky aroma with notes of dried longan.

Sticky Rice Scented Black Tea: Known for its unique, toasty aroma of glutinous rice, providing a mild and comforting sweetness.

Rose Black Tea (Scented x3): A romantic and warming blend of honeyed black tea and fragrant rose petals.

These teas are smooth, approachable, and deliver immediate, delightful flavors that are easy to love.

The Toasty Warmth of Rock Oolongs:

Wuyi Shui Xian (Ban Yan): A robust, mineral tea with floral notes and a warm, toasty finish from roasting.

Wuyi Rou Gui (Ban Yan): Known for its warming, spicy cinnamon character and a rich, baked aroma.

Wuyi Da Hong Pao (Blend): The ultimate expression of a complex, toasty, and deeply satisfying Rock Oolong.

Osmanthus Oolong (Scented x3): The toasty base of the oolong is beautifully brightened by the sweet, apricot-like fragrance of osmanthus flowers.

These teas provide a solid, grounding warmth that lingers, perfect for a cozy afternoon.

The Smooth & Earthy Depth of Dark Teas & Aged White Tea:

Liupao Dark Tea: Exceptionally smooth and mellow, with earthy, woody, and sometimes date-like notes. Known for its digestive comfort.

Ripe Pu-erh Dark Tea: Deeply rich and earthy with a smooth, velvety texture and a warm, soothing character.

Gong Mei White Tea (Aged): While young white tea is fresh, this aged version has matured into a warmer, sweeter cup with honey and herbal notes.

These teas are the definition of cozy—soft, earthy, and incredibly soothing on a cold day.

Together, these teas share a common theme: they are warming, full-bodied, and feature inviting aromas of wood, natural sugar, and baked goodness. They are chosen not just to warm your hands, but to comfort your soul, making them perfect for sharing with loved ones during the holiday season and beyond. This collection is expertly curated to suit the American palate's desire for comforting and robust flavors in winter.

A graceful jasmine tea made with spring-picked Sichuan small-leaf tea (one bud with one to two leaves) and fresh jasmine blossoms from Jianwei, Sichuan. Each batch is scented four times, requiring nearly 200 pounds of fresh jasmine flowers for every 100 pounds of finished tea. The liquor is bright and refreshing, with floating white petals that create a striking visual display. Flavor is smooth, brisk, and sweet—fresh green-tea notes balanced by a lingering jasmine aroma.

Origin: Jianwei County, Sichuan Province
Base Tea: Sichuan small-leaf, one bud with 1–2 leaves
Scenting: Four-time scenting with fresh jasmine blossoms
Master: Song Yejing 宋业镜

Shelf Life: 18 months

How to Brew?

Water: Purified, 80 °C | 176 °F
Gaiwan: 2g per 100ml · 10–15 sec · add 5–7 sec each steep · up to 6 infusions
Glass cup: 1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–120s
Cold brew: 5g per 500ml · steep 2–3 hrs at room temp · refrigerate up to 10 hrs · or brew hot and pour over ice

Recommended Purchase :

This product, originating from 2003, is a type of brick tea known as Mi Zhuan Tea, which has been stored in a dry warehouse in the north for 22 years. It is made from high-quality black tea through a process of steaming and pressing. Produced by the renowned Zhao Li Qiao Tea Factory in Hubei Province, it is meticulously crafted according to traditional processing techniques. The tea leaves used as raw material are as fine as grains of rice, hence the name "Mi Zhuan" (Rice Brick). This tea is no longer available on the market. The brick surface exhibits a dark, glossy color with exquisite patterns and distinct edges. The brewed tea presents a deep red, bright liquor with a pronounced medicinal aroma and a mellow, harmonious flavor, making it a coveted choice for enthusiasts of aged dark tea.

Key Details about Mi Zhuan Tea Dark Tea  :

• Origin : Chibi City, Hubei Province, China
• Production Date ：2003
• Grade : Special Grade
• Tea Cultivar ：Yichang large leaf tea
• Craftsmanship : Mi Zhuan Tea is produced following the manufacturing principles of Qing Brick Tea, using finely broken black tea leaves as raw material. The process involves screening, blending, compressing, demolding, inspecting, drying, and packaging. This tea has been naturally aged for 22 years in a dry warehouse environment and is wrapped in paper packaging. 
• Flavor Highlights ：It exhibits a prominent medicinal aroma, with a rich, deep red liquor. The taste is mellow and smooth, offering complex and layered flavors.

What is Mi Zhuan Tea Dark Tea? 

Mi Zhuan Tea (Rice Brick Tea) is a unique compressed tea produced in Yangloudong, an ancient town in Chibi City, Hubei Province, known as the "Hometown of Chinese Brick Tea." It is a type of compressed tea—specifically, a brick tea. The tea leaves used as raw material are as fine as grains of rice, hence the name "Mi Zhuan" (Rice Brick Tea).
The finished product is visually striking, with well-defined edges, elegant surface patterns, and a glossy, dark surface. When brewed, the tea yields a deep red liquor with a pure, mellow aroma and a rich, full-bodied flavor.
Traditionally, Mi Zhuan Tea was consumed by people living in cold climates due to its high vitamin content, which helps compensate for the lack of fresh fruits and vegetables during winter. It is primarily sold in Xinjiang and North China, with some exports to Russia and Mongolia. In recent years, small quantities have also made their way to Europe and America, making it a distinctive and exceptional red brick tea among Chinese brick teas.

Brewing and Enjoyment Tips

This tea embodies the unique transformation brought by time. The first infusion can serve as a "tea awakening" to activate the tea's inner qualities, enhancing its flavor profile. Mi Zhuan Tea (Rice Brick Tea) is shaped like a brick. Before brewing, use a specialized brick tea knife or tea pick to gently break the brick into appropriately sized pieces. Avoid using excessive force to prevent damaging the tea leaves.

Recommended Brewing Methods :

Gaiwan Brewing

• Capacity：100ml Gaiwan
• Water Temperature：95℃-100℃
• Brewing Times：5-7 times
• Tea Water Ratio：around 1:25（Adjust according to your own taste）
• Brewing Time Once：10~20 seconds（Adjust according to your own taste）,The first time as a wake-up tea can take 3-5 seconds.

Boiling Method
Place the broken pieces of Mi Zhuan Tea (Rice Brick Tea) into a tea infuser and add them to a tea kettle. Use a tea-to-water ratio of approximately 1:150, starting with cold water. Bring the water to a boil, then let it steep for 1 to 2 minutes before drinking. Remove the tea infuser from the kettle to prevent the tea from becoming overly strong.
For subsequent infusions, follow the same method. One tea infuser can be used for 3 to 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 : 35.3oz (1000g)
Packing Type : Paper packaging

About Hubei Zhaoliqiao Tea Factory

Zhao Li Qiao Tea Factory in Hubei Province is a leading enterprise in China’s border-sale tea (brick tea) industry, with an annual production capacity exceeding 10,000 tons. Its history dates back to the Xianfeng period of the Qing Dynasty (1861), when its predecessor, Yangloudong Brick Tea Factory, gained fame for its "Dong Tea." In 1953, the factory relocated to Zhao Li Qiao Town in Chibi City and adopted its current name.
As a "Time-Honored Chinese Brand" and a "National Benchmark Enterprise," the factory has preserved centuries-old craftsmanship. It specializes in producing distinctive brick teas such as Qing Zhuan, Mi Zhuan, Fu Zhuan, and Lü Zhuan . Renowned for its high-quality raw materials and meticulous processing techniques, its products are valued for their ability to aid digestion, warm the body, and boost energy. These teas have become essential to the daily lives of ethnic minorities in regions like Inner Mongolia and Xinjiang, and are exported to countries including Russia, Mongolia, the Middle East, Europe, and the Americas.
The factory benefits from its strategic location near key transportation hubs, such as the Beijing-Guangzhou Railway, giving it a significant logistical advantage. Its products have won numerous awards at both the provincial and national levels, including gold, silver, and bronze medals at the First China Food Expo. In 2020, it was recognized as part of the Fourth Batch of National Industrial Heritage, highlighting its historical significance and social contributions to the tea industry.
As a benchmark in the tea industry, blending traditional heritage with modern capabilities, Zhao Li Qiao Tea Factory continues to promote the preservation and global dissemination of Chinese brick tea culture.

Wuyi Qizhong, locally called "Cai Cha," refer to the indigenous tea tree varieties naturally growing in Wuyi Mountain. They are a sexually propagated group of plants and among the most ancient varieties in Wuyi. Famous Wuyi oolong teas such as Bai Jiguan and Tie Luo Han were selected from these rare varieties, making them the "gene pool" and a "living fossil" of Wuyi Rock Tea.

Due to the significant individual differences among these plants, the brewed tea presents diverse aromas, ranging from floral notes (orchid), fruity notes (honey peach, snow pear), woody notes, to creamy notes; older bushes may even carry a wild character.

This tea belongs to the Ban Yan (Half-Rock) category. It opens with a floral fragrance, develops fruity aromas, and carries a unique mineral character known as "Yan Yun" (rock rhyme). The taste is rich and full-bodied, with a smooth, lingering sweetness, pronounced throat finish, and strong durability for multiple infusions.

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

Tea Region: Ban Yan (半岩)

Elevation: 400–600 m

Soil Type: Yellow Soil

Tea Variety: Wuyi Mountain indigenous group varieties

Tea Master: Chen Hui

Harvest Season: November 2024

Shelf Life: 36 months

Brewing Guidelines 

Water Temp: 100°C (212°F)
Brewware: Gaiwan, Yixing Clay Teapot
Tea-to-Water Ratio: 5-7g per 100ml
1–3 infusions: 8-15 sec
Later infusions: Add 5–10 sec
Total brews: 7-8 times

Tie Luo Han is one of the four famous Wuyi Rock Tea cultivars. Its origin is said to be either Guidong or Zhuke, both located in the core Zhengyan areas of the Wuyi Mountains. In Southeast Asia, many experienced tea lovers highly esteem Tie Luo Han, sometimes even above Da Hong Pao.

This Tie Luo Han is crafted using traditional Wuyi Rock Tea techniques. The liquor opens with a rich floral aroma, followed by a subtle herbal note in the finish. The flavor is full-bodied and mellow, with a smooth, rice-like texture. Its rock character is pronounced, offering distinct mineral notes and a unique warmth. Ideal for tea enthusiasts looking to explore the depth and variety of Wuyi Rock Teas.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Tie Luo Han
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

One of Wuyi Mountain's four most famous teas, Shui Jin Gui gets its name from the way its tea bushes look like giant golden turtles basking in the sun. These rare plants grow on the steep cliffs of Ox Pen Ravine beneath Dugeshe Peak.
This tea strikes the perfect balance - gentle yet complex, without the overpowering intensity of other rock teas. Its signature winter plum blossom fragrance is hauntingly beautiful, like plum flowers blooming through snow. The flavor is naturally sweet and smooth, with zero bitterness even when brewed strong.
 Tea lovers appreciate its sophisticated yet approachable nature, making it perfect for both connoisseurs and those new to Wuyi oolongs.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Shui Jin Gui
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Brewing Guide

• Water Temperature: 100°C (212°F)

• Brewware: Gaiwan, Yixing clay teapot

• Tea-to-Water Ratio: 5–7 g per 100 ml

• 1st–3rd Infusions: 8–15 seconds

• Later Infusions: Add 5–10 seconds each time

• Total Brews: Up to 10 infusions

This Pu-erh tea comes from Bulang Mountain, the core production area of Pu-erh tea. The region enjoys abundant rainfall and ample sunlight, creating ideal natural conditions for tea growth. Bulang Mountain is home to several renowned tea-producing villages, such as Lao Banzhang, Lao Man’e, and Xin Banzhang. Teas from these areas are famous for their powerful “cha qi” (tea energy), long-lasting sweetness, and strong wild mountain character, making them true classics among Pu-erh teas.
This raw Pu-erh tea was produced in the year 2000, made from a blend of leaves harvested from old tea trees and pressed into a column shape. It has been carefully stored in a dry warehouse for 25 years, allowing for slow and natural aging. The resulting tea liquor reveals distinct smoky and aged aromas, with a rich, mellow body and a lingering sweet aftertaste.

Origin: Bulang Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province

Production Date: 2000

Tea Cultivar: Yunnan Large-Leaf Tea 

Pinghe County in Fujian is not only the core growing region for Bai Ya Qi Lan but also famous for its Guanxi honey pomelos. Every April, the mountains are filled with blooming pomelo flowers. Tea makers pick the buds just before they open and scent them with Bai Ya Qi Lan, creating the region’s unique Pomelo Blossom Bai Ya Qi Lan. Since the pomelo blossom season lasts only about 20 days, production is very limited.

This Pomelo Blossom Oolong comes from that origin. Its aroma blends the orchid-like fragrance of Bai Ya Qi Lan with the delicate sweetness of pomelo flowers. The tea is fresh, smooth, and naturally sweet, offering both the richness of Oolong and the light, cooling sweetness of citrus blossoms. You’ll notice the gentle sweetness of pomelo flowers at the first sip, followed by the unfolding depth of Oolong. The texture is silky, the aftertaste lingers, and the finish carries a refreshing hint of pomelo blossom.

Origin：Daqin Mountain, Qiling Township, Pinghe County, Zhangzhou, Fujian, China
Tea Base / Number of Scenting Rounds：Bai Ya Qinlan Oolong tea / Second scenting
Tea Master：Cai Xiaohong
Processing Date：2025/4
Shelf Life：36 months

Brewing
Vessel: White porcelain gaiwan / Yixing clay teapot
Water: Purified, 100°C | 212°F
Steeping Time:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions

Pearl Orchid, also known as Zhenzhulan or Cha Lan, gets its name from the way its tiny golden blossoms cluster along the stem like strands of pearls. In She County of Anhui, the flower was originally grown for ornamental purposes, but over time it became treasured for scenting tea. The region’s warm, humid climate and fertile soil provide ideal conditions for cultivating Pearl Orchid. Large-scale production of Pearl Orchid–scented tea began during the Xianfeng period of the Qing Dynasty, and by around 1890, it had already become one of China’s major scented tea varieties, especially loved in northern China and among scholars and literati.

There is an old Chinese saying about seasonal tea drinking: “In winter drink black tea, in summer drink green tea, and in the second and eighth lunar months, drink Pearl Orchid tea.” These months mark the shift between warmer and cooler seasons, when humidity is higher. Pearl Orchid tea was believed to help dispel dampness and support the body during seasonal transitions.

This tea comes from She County in Anhui, using spring-picked Huangshan Maofeng green tea as the base. The addition of Pearl Orchid blossoms gives the tea a cleaner, brighter character. The liquor is smooth and sweet, without the bitterness sometimes found in green tea.

Its aroma is elegant and serene, with a soft, cooling sweetness—reminiscent of orchids blooming in a quiet valley. Compared with the lively, expressive fragrance of jasmine tea, Pearl Orchid tea is more subtle and deep, yet wonderfully long-lasting.

Origin: Baohuan Village, Huicheng Town, She County, Huangshan City, Anhui Province.
Tea Base / Number of Scenting Rounds: Huangshan Maofeng/Second scenting 
Tea Master: Mr Yu.
Processing Date: June 2025
Shelf Life: 18 months
Brewing Method:

Water: Purified, 80 °C | 176 °F
Gaiwan: 2g per 100ml · 10–15 sec · add 5–7 sec each steep · up to 7 infusions
Glass cup: 1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

• Four types of packaging are randomly dispatched.
• 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 aged Jasmine Tea is a rare and exquisite tea that has been naturally stored for over 30 years, making it a true collector’s item. Crafted by the renowned Fuqing Dongge Overseas Chinese Tea Factory in the early 1990s, this tea has undergone decades of natural aging, enhancing its depth of flavor and smoothness. Unlike freshly scented jasmine tea, this aged version offers a more mellow and rich taste with a deep, lingering floral fragrance. It has completely transformed over time, developing a soothing and slightly honeyed undertone while retaining its signature jasmine aroma. This tea is no longer in circulation on the market, making it a unique find for tea connoisseurs and collectors. 

Key Details about Jasmine Tea

• Origin: Fuqing, Fujian, China 
• Production Date: Early 1990s 
• Grade: Third Grade 
• Tea Cultivar: Green tea buds 
• Craftsmanship: Aged naturally over decades, originally scented with jasmine flowers
• Flavor Highlights: Aged floral aroma, mellow and smooth taste, slightly honeyed aftertaste 
• Storage: Stored in a dry, cool environment in the northwest warehouse 

What is Aged Jasmine Tea? 

Aged Jasmine Tea is a unique category of jasmine tea that has been carefully stored for decades, allowing its flavors to develop and mature over time. While fresh jasmine tea is prized for its bright floral notes, aged jasmine tea offers a deeper, smoother taste with a richer texture. The aging process enhances the tea’s complexity, reducing any bitterness and infusing it with subtle honeyed sweetness. This type of tea is rare due to its long storage period and the fact that it is no longer in active production, making it highly sought after by tea collectors and enthusiasts. 

Recommended Brewing Methods

• Gaiwan Brewing
  • 100ml Gaiwan
  • 95℃-100℃
  • 4-6 times
  • 1:15 to 1:20
  • 15-20 seconds 
• Thermos Brewing
  • 1g tea per 100ml (3.4oz) water 
  • Use water at 95℃ 
  • Steeping Time: 1-2 hours
  • Tool: Insulated thermos 

Storage Guidelines 

Store in a cool, dry place, away from light, moisture, and strong odors. Proper storage will help preserve the delicate fragrance and flavor of the jasmine tea.

Weight & Packaging

• Net Weight: 50g (1.76oz) 
• Packing Type: Original paper box sealed packaging 

About Fuqing Dongge Overseas Chinese Tea Factory 

The Fuqing Dongge Overseas Chinese Tea Factory, established in 1963, is a renowned producer of high-quality teas, specializing in jasmine-scented teas. Located in Fuqing, Fujian, an area rich in tea cultivation, the factory has been dedicated to preserving traditional tea-making methods while ensuring the highest standards of craftsmanship. With decades of experience, Fuqing Dongge has become a trusted name in the tea industry, especially known for its aromatic jasmine tea, which has gained popularity both domestically and internationally. The aged Jasmine Tea from this factory is a testament to their commitment to excellence and the beauty of time-enhanced tea.