Northern Fujian Oolong Collection--6 representative flavors 100g

$39.99 USD

Limited 20% OFF from 9.11-9.24
Ues code : Wuyi

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In stock - Ready to be shipped

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Weight

100g
Dimension

16mm
Size

Small
Condition

Excellent
Usage

Daily use
Price range

Budget-friendly

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

1、Wuyi Qizhong – 3 packs × 5g
2、Jian’ou Dwarf Oolong – 3 packs × 5g
3、Blended Da Hong Pao – 4 packs × 5g
4、 Rougui – 4 packs × 5g
5、Aged Tree Shuixian Oolong – 3 packs × 5g
6、Rui Xiang Oolong – 3 packs × 5g
7、1 Tea Guide Booklet with tasting notes and brewing instructions for each tea
8、20 Corn Fiber Tea Bags

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iTeaworld-Minbei Oolong Tea-Loose Leaf-6 Historic Flavors

Northern Fujian Oolong Collection--6 representative flavors 100g

$39.99 USD

Who Will Love This Minbei Oolong Collection?

Why You'll Love This Tea Set

A Century of Northern Fujian Oolong in One Set

This tea set brings the history of Northern Fujian into a single cup. From Song dynasty tribute teas to the peak of Wuyi rock tea in the Qing dynasty, and up to today’s iconic varieties, you can experience them all at once:

Wuyi Qizhong – the genetic base of Wuyi rock tea
Aijiao Oolong – mother plant of Taiwan’s Qingxin varietal
Da Hong Pao, Shuixian, Rougui – modern classics
Ruixiang – emerging fragrant Wuyi tea

Whether you’re a beginner wanting to explore history or an experienced tea lover comparing classics with new flavors, this set is full of surprises.

Three Core Regions, All in One Set

The three core regions of Northern Fujian Oolong are all included in this set:
Wuyi Mountain: the birthplace of Oolong → Wuyi Qizhong, Da Hong Pao, Ruixiang
Jian’ou: the origin of Aijiao Oolong → Aijiao Oolong, High-Mountain Rougui
Jianyang: the homeland of Shuixian’s mother trees → Lao Cong Shuixian

Each tea has been carefully selected to represent the unique flavors of its region, making it easy for you to systematically explore Northern Fujian Oolong. No need to piece things together—this set is a complete introduction and a full experience at outstanding value.

6 Representative Teas, Distinct Flavors You Can Taste Instantly

This is not “six bags of similar rock tea,” but six distinctive representatives with clearly different flavors:

Wuyi Qizhong → ever-changing aromas, rich complexity
Aijiao Oolong → unique peach fragrance with a mineral touch, rare and distinctive
Blended Da Hong Pao → classic “rock bone and floral fragrance,” well-balanced and smooth
Rougui → cinnamon-like spiciness, intense and long-lasting
Shuixian → deep woody notes, full-bodied liquor
Ruixiang → fresh gardenia fragrance, bright and refreshing

By tasting side by side and comparing, you will discover that Northern Fujian Oolong is far more than just “Wuyi Rock Tea”—it is a treasure trove of diverse flavors.

Charcoal Roasting – The Warmest Flavor for Autumn and Winter

The soul of Northern Fujian Oolong lies in its “roasting.”
We carefully select hardwood charcoal such as longan and lychee, and follow three roasting stages—initial roast, repeated roast, and simmering fire—slowly bringing out rich, mellow flavors.

The tea liquor is full-bodied and smooth, with no bitter or burnt taste.
Its aroma combines notes of caramel, nuts, wood, and floral-fruity layers.
Each batch can be brewed 7–10 times, with flavors developing gradually.

It is especially perfect for autumn and winter, and an excellent choice for fans of black tea, red tea, or even coffee who are transitioning to Oolong.

Tea introduction

Wuyi Qizhong — The Genetic Origin of Wuyi Oolong

Native to Wuyi Mountain, Qizhong is a sexually propagated heirloom variety and the “gene bank” for famous teas like Jin Jun Mei and Zhengshan Xiaozhong. Historically used as tribute tea during the Song Dynasty, its slight oxidation hinted at the origins of oolong processing. Flavors vary widely—orchid, peach, pear, wood, and creamy notes. Core Zhengyan teas show strong mineral “rock rhyme,” thick body, cooling aftertaste, and brew easily for over 10 infusions.

Jian’ou Dwarf Oolong – The Bridge Between North and South

Also called Xiaoye or Soft-Stem Oolong, this historic variety is the ancestor of Taiwan’s Qingxin Oolong and Dong Ding Oolong. Grown in Dongfeng Town, Jian’ou, it is known for peach aroma with hints of gardenia and osmanthus. Golden, clear liquor offers a mellow, rustic flavor. Charcoal roasting in Wuyi enhances peach sweetness and mineral depth, ideal for traditional tea lovers.

Blended Da Hong Pao – The King of Rock Tea

A commercial blend balancing aroma, taste, and mineral character. Rougui adds cinnamon spice and structure; Shuixian adds thickness and woody notes. High-aroma cultivars like Huang Guanyin, Jin Mudan, and Ruixiang enrich floral-fruity layers. Some blends include aged teas to deepen the rock flavor. The tea is full-bodied, with initial bitterness giving way to lasting sweetness and a complex aroma.

Jianyang Lao Cong Shuixian – The Original Shuixian

Discovered in Zhuxian Cave, Jianyang (Daoguang era), this old bush tea preserves the traditional flavor of Shuixian. Trees are often 50–100+ years old, producing woody, mossy, roasted rice notes (“Cong Wei”). High gallic acid content gives deeper, richer flavor. Rare and highly collectible.

High Mountain Rougui – Bold Flavor from High Elevation

Grown in Baizhang Village (730m), using traditional heavy oxidation and slow charcoal roasting. Misty high-altitude conditions enrich flavor and amino acids. Aromas of cinnamon, milky and fruity-floral notes; liquor is full-bodied with a clean, sweet finish. Awarded Silver at Shanghai Expo.

Rui Xiang (305) – High-Aroma Rock Tea Innovator

Developed by Fujian Academy (1979–2003), Rui Xiang (305) is a high-aroma hybrid. Precise charcoal roasting and controlled fermentation create creamy, gardenia, and ripe fruit aromas. High polyphenol and amino acid content gives crisp yet rich flavor. Used to enhance Da Hong Pao or Rougui blends.

What's inside

Our Oolong System

FAQs

Minbei Oolong is richer and bolder. It’s crafted with deeper fermentation and charcoal roasting, giving it a warm, full-bodied taste and an amber-orange liquor. In contrast, Minnan and Taiwanese oolongs are usually lighter, more floral, and gently roasted.

Not at all. Charcoal roasting creates smooth, comforting layers—think caramel, toasted wood, and floral-fruity notes—without bitterness. It’s warming, soothing, and especially perfect for fall and winter.

This is like a tasting journey in a box. You’ll explore six iconic Minbei teas:

Historic classics like Wuyi Qizhong and Ai Jiao Oolong

Famous staples like Da Hong Pao, Shui Xian, and Rou Gui

A modern rising star: Rui Xiang

It’s a complete map of Minbei’s tea heritage in one set.

From Song dynasty tribute teas to the perfected Wuyi rock tea of the Qing era, Minbei is where oolong was born. This set features teas directly tied to that history, including the ancestor variety Wuyi Qizhong and Ai Jiao Oolong, the mother plant of Taiwan’s Qingxin cultivar. Drinking them is like going back to the very starting point of oolong.

Not at all. Each tea has its own character:

Peachy sweetness

“Yan Yun” (rock rhyme) floral-mineral fragrance

Spicy cinnamon warmth

Woody depth

Elegant floral notes

The roasting brings harmony, but the variety of tea bushes and terroir create distinct layers for you to enjoy.