Someone asked, "I'm new to Chinese green tea and want to try some well-known varieties without compromising on quality." This collection is curated just for that. We've handpicked the top 4 out of China's 10 famous green teas: Longjing, Biluochun, Huangshan Maofeng, and Lu'an Guapian. We've sourced these directly from authentic growers in the classic production areas, offering great value for money. Additionally, we've chosen high-altitude teas from seed-propagated group plantations and crafted by tea masters with over 20 years of experience. Each tea is a spring harvest from 2024. Here's a brief introduction to each:

Lu'an Guapian:  A Unique Green Tea 15g
Lu'an Guapian is a historic Chinese tea that was once a tribute to the royal family. This precious green tea still maintains its unique traditional craftsmanship and flavor. Our gourmet Lu'an Guapian is handcrafted by a master with 30 years of experience, using leaves from the small-leaf tea plants in Qi Mountain, Lu'an, Anhui, grown at an altitude of 600 meters. Picked at the end of spring, the leaves are tender with a rich aroma and a refreshing taste. The end-of-spring tea is more affordable than early spring tea, with a more pronounced tea flavor and a slightly reduced aroma. Lu'an Guapian is picked by selecting only the second leaf from the bud and two leaves, discarding the stem and tender leaves, retaining the essence of the tea to ensure the purity and delicate freshness of the tea soup.

Biluochun: A Premium Green Tea from China 15g
Biluochun is one of China's most famous green teas, known for its high-temperature killing and initial pan-frying followed by slow low-temperature drying. Unlike Longjing's pan-frying, dried green tea has a distinct bean flavor, but Biluochun's frying aroma is not prominent, offering a more refreshing taste. This high-grade Biluochun has a slight floral and fruity fragrance, slightly sweet without bitterness, and abundant downy hairs. Despite its high grade and flavor, it's affordably priced because it's made from tea plants in Sichuan, not the authentic Dongting Biluochun from Suzhou, Zhejiang.

Huangshan Maofeng: A Delightful Green Tea 12g
Huangshan Maofeng represents the high-mountain green teas of China, grown from 60-year-old tea trees in loamy soil at an altitude of 800 meters. Crafted by experienced tea masters using traditional drying techniques, this tea offers a perfect balance of quality and value. It's rich in minerals and exudes a refreshing green tea aroma with a subtle orchid fragrance. Its sweet and gentle flavor is endlessly memorable, making it ideal for daily drinking, especially for those who prefer a sweet taste without bitterness. The spring-picked high-mountain leaves add to its unique sweet taste and soft texture.

Longjing: A Famous Green Tea 15g
We're committed to providing an authentic Longjing tea, different from the popular low-grade "machine-cut Longjing." Our tea is selected from the traditional Longjing variety in Lishui, Zhejiang, crafted semi-manually by Longjing masters with over 30 years of experience, combining traditional techniques with modern conveniences. We choose to pick our tea after Grain Rain and before the beginning of summer, when the flavor is similar to pre-Grain Rain tea, but more affordable. Our tea comes from high-altitude gardens (900-1000 meters), where the climate and altitude provide an environment similar to West Lake, ensuring superior quality and value.

Our Longjing tea is of a high grade, carefully selected from one bud and two leaves to one bud and three leaves, offering complete leaves in contrast to the machine-cut tea with more stems and incomplete leaves. Our goal is to offer a genuine variety and craftsmanship of high-quality Longjing tea at an entry-level price, ensuring every cup exudes the pure aroma and elegant taste of traditional Longjing

Introduction:

This collection offers a unique opportunity to explore the subtle differences in flavor, aroma, and texture created by three distinct tea tree varietals, all using the same harvesting grade: one bud and two leaves. You’ll experience Longjing (Dragon Well) green tea made from three renowned tea tree varietals: Wu Niu Zao, Longjing #43, and the heritage Longjing Qunti. Though harvested and processed in the same way, each tea reflects its unique tree’s characteristics. This collection allows tea lovers to discover their preferred varietal of this classic green tea.

Net weight of tea: 45g, including:

Longjing Green Tea (Wuniuzao variety): 15g
Longjing Green Tea (Qunti variety): 15g
Longjing Green Tea (Longjing 43 variety): 15g

The origins of the 3 types of Longjing tea: Tianmu Mountain, Shengzhou City, Shaoxing, Zhejiang Province, China.

Key Benefits:

Explore Different Varietals: Taste the difference between three tea tree types that shape the final flavor and texture of Longjing tea.

Educational Tasting Experience: Perfect for tea enthusiasts looking to learn about how different varietals affect tea’s character.

Authentic Craftsmanship: Each tea is crafted using traditional methods to retain the unique characteristics of each varietal.

Heritage and Innovation: From the traditional Qunti varietal to the newer Longjing #43, this collection offers a blend of tradition and modern cultivation.

Recommendation Reasons：
Understand Varietal Differences: This collection is designed for those who want to explore how tea tree varietals influence the taste and mouthfeel of Longjing tea.

Same Harvesting Grade, Different Flavors: You get to compare teas made from the same harvesting standard (one bud and two leaves) but from different varietals, highlighting subtle yet meaningful differences in flavor.

Quality and Expertise: Made by experienced tea masters, this collection brings the highest quality Longjing green tea directly to your cup.

Value for Tea Enthusiasts: This curated set offers a chance to taste and compare teas that are not always easy to find in Western markets.

Introducing our Green Tea Leaf Grade Collection, a specially curated collection designed to help you discover how the picking grade of green tea leaves affects its flavor, aroma, and overall tea-drinking experience. This set includes two renowned Chinese green teas—Dragon Well (Longjing) and Huangshan Maofeng—both made from traditional heirloom varietals. The only difference? The picking grade of the leaves. You’ll be able to taste three distinct grades:
One bud, one leaf
One bud, two leaves
One bud, three leaves
Each tea is handpicked and processed by the same experienced tea master to ensure consistency in craftsmanship. By tasting the subtle variations from these different leaf grades, you'll develop a deeper understanding of green tea and find the perfect grade for your personal preferences.

Reasons for Recommendation:

Learn and explore – This set allows tea lovers to understand the direct impact of leaf grade on the tea’s taste, texture, and aroma.
Personalized tea experience – After trying different grades, consumers can better choose the perfect tea for their own palate.
Curated craftsmanship – The teas are crafted by the same master, so the only difference is the picking grade, ensuring a true comparison experience.
High-quality varietals – Made from traditional heirloom tea trees, these teas offer an authentic Chinese tea experience, highlighting the care and expertise in production.

This set is perfect for anyone curious about the nuances of green tea or those who wish to refine their tea selection skills. Whether you're a tea enthusiast or just getting started, this collection will guide you through the art of green tea grading and tasting.

You may have tried various green teas, like Longjing, Zhucha, and Jasmine tea, but you're looking to explore more high-quality, reasonably priced Chinese teas. To ensure value, we've carefully selected premium teas from China's top ten famous varieties, following these key principles:

Collaborating with experienced tea masters to ensure traditional and skilled craftsmanship.
Choosing high-grade leaves—one bud and one or two leaves—while hand-picking out stems and dust to ensure purity.
Sourcing directly from tea farmers to maintain freshness and quality, cutting out the middleman.
Ensuring our selections are fresh spring teas from 2024 to capture vibrant flavors and aromas.
Picking high-quality leaves from authentic tea varietals to guarantee unique taste.
Balancing quality with affordability to meet consumer needs.
Sourcing from core production areas or nearby regions to ensure consistency in terroir.
Avoiding lower-grade flatland teas, focusing on those grown at altitudes above 600 meters to enhance flavor complexity.

Net weight: 90g, including:

Premium Biluochun: 15g
Premium Enshi Yulu: 15g
Premium Xinyang Maojian: 15g
Premium Lu'an Guapian: 15g
Premium Taiping Houkui: 15g
Premium Huangshan Maofeng: 15g

Here’s a brief overview of each tea:

Huangshan Maofeng: This tea is sourced from a renowned high mountain region, featuring tea trees over 60 years old grown in gravelly soil at 800 meters elevation. Recognized as a national intangible cultural heritage, Huangshan Maofeng boasts a distinctive aroma with floral and sweet notes, producing a clear, bright green-yellow tea that offers a pure high mountain experience.

Liu'an Guapian: This historic royal tribute tea was once reserved for the imperial family. Our premium Liu'an Guapian is hand-crafted by a master with decades of experience, sourced from high-altitude tea plants at 600 meters. The spring-harvested leaves ensure a rich fragrance and refreshing flavor, resulting in a pure, lingering aftertaste.

Taiping Houkui is a famous green tea from the Taiping area of Huangshan, Anhui Province, China. It comes from the core production region—Qiaoshan Village in Xinming Township—known for its cool, humid climate and fertile soil, perfect for growing tea. Our premium Taiping Houkui is made from one bud and three leaves, usually harvested around the Grain Rain season, with fine white fuzz on the leaves indicating top quality. The tea is grown from the traditional seed-propagated ‘Shi Da Shu’ variety, which matures later than usual. Due to the high altitude in Huangshan, the first harvest also takes place around Grain Rain. We work with Master Yu Jianguo, a tea farmer with over 20 years of experience, to produce this tea, which has a fresh flavor and aroma.

Biluochun: As one of the most iconic green teas in China, Biluochun is renowned for its unique floral and fruity aroma. Our premium Biluochun is sourced from Liyang, Jiangsu Province, crafted using traditional methods, and picked at the pre-rain period, ensuring a fresh, delicate flavor with minimal bitterness. This high-quality tea offers excellent value, priced at half to a third of similar products from core regions.

Xinyang Maojian: A top Chinese green tea, Xinyang Maojian comes from the core production area in Shihe District, Xinyang, located in high-altitude mountains at 900 meters. The significant temperature difference between day and night creates a unique elegant aroma and a fresh, flavorful taste. Our 2024 spring harvest features the highest quality leaves, with fine white hairs indicating superior quality.

Enshi Yulu: This historic steamed green tea is the only one in China that retains this traditional crafting method. Our Enshi Yulu comes from the core area in Enshi, Hubei, handpicked and crafted by a tea farmer with over 20 years of experience. Using high-grade leaves, this tea is fresh, rich, and slightly reminiscent of seaweed, while also being rich in natural selenium, known for its immune-boosting and antioxidant properties.

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

Maybe You’re Not a Fan of Aged Tea Trees

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

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

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

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

Products Included:

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

Origin：

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

Master Blender：

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

Processing Time：

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

Best Before Date：

• 36months

Tea Variety：

• Fenghuang Shuixian variety
• Wuyi Shuixiann variety

Altitude：

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

Soil Type：

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

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

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

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

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

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

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

Why We Made This Tea:
Biluochun is one of China's most famous green teas, cherished by tea enthusiasts worldwide for its unique flavor and aroma. However, many people often feel confused when choosing Biluochun: Is a higher grade more suitable, or is a lower grade enough? To help you better understand this, we have introduced this set of nationally recognized Biluochun teaching samples.

Product Introduction:
This Biluochun grade series includes five grades: Special Grade One, Grade One, Special Grade Two, Grade Two, and Grade Three. Each tea has been certified by the China Tea Association and is a nationally recognized Biluochun grade teaching sample. By tasting Biluochun of different grades, you will be able to systematically understand their characteristics and flavor differences, thus finding the tea that best suits your taste and needs. In addition, this series of products comes from the Biluochun Tea Factory in West Mountain, Wuzhong District, Suzhou City. The tea leaves grow in an environment with distinct seasons and a suitable climate, ensuring their authenticity in origin, variety, and flavor, as well as high quality and unique natural floral and fruity aroma.

We hope that through this series, we can help tea friends who wish to delve into Biluochun to provide a comprehensive tasting experience. It's not just a taste enjoyment, but also an in-depth exploration of Chinese tea culture.

Reasons to Recommend This Tea:

This series is designated by the China Tea Science Society as a teaching sample.
It is the most authentic Biluochun, coming from the core area of Biluochun in West Mountain, Taihu Lake, Suzhou City, Jiangsu, which is the core origin of the authentic Dongting Biluochun, surrounded by Taihu Lake on all sides.
Excellent natural environment: Taihu Lake surrounds West Mountain, where both tea and fruit are grown. The island is planted with loquat trees, plum blossom trees, and plum trees, giving the tea a unique natural flavor all year round. Geese are raised on the island, forming natural fertilizer.
The most authentic Biluochun tea plant varieties are used, which are local to Dongting Mountain, including "Jiang Ban Tou," "Liu Ye Tiao," and "Chu Ye Zhong."
Each tea goes through a strict selection and production process, including hand-picking and hand-firing, making it a pure handcrafted tea.
Suitable for:
Those who like Biluochun and want to experience the authentic flavor.
Those who want to delve into the flavor differences of different grades of Biluochun.
Those who want to systematically understand the Chinese green tea system.

Not suitable for:
Those who don't care much about subtle flavor differences.
Those who don't like the elegant and delicate flavor of green tea.
Groups sensitive to tea prices.

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

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

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

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

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