The production of Oolong tea in the Southern Fujian region dates back to the 17th century, with a wide variety of Oolong teas. Among them, the famous Tie Guan Yin and Zhangping Shui Xian have been officially recognized as part of China’s Intangible Cultural Heritage.
This curated collection showcases oolong varieties discovered and cultivated in Southern Fujian, offering a glimpse into its evolving tea history and distinct flavor profiles. Whether you’re a seasoned tea drinker or a curious explorer, this selection lets you experience the true essence of Southern Fujian oolong.

The selection includes:
Qingxiang Tieguanyin (Light Aroma Tieguanyin)* 3 bags* 5 g
Nongxiang Tieguanyin (Strong Aroma Tieguanyin) * 3 bags* 5 g
Qingxiang Huangjingui (Light Aroma Huangjingui)* 3 bags* 5 g
Zhangping Shuixian (Pressed Shuixian from Zhangping)* 3 bags* 5 g
Yongchun Fo Shou (Yongchun Buddha’s Hand, Fruity Aroma)* 2 bags* 5 g
Qingxiang Baiya Qilan (Light Aroma Baiya Qilan)* 2 bags* 5 g
Nongxiang Meizhan (Strong Aroma Meizhan)* 2 bags* 5 g
Qingxiang Daye Oolong (Light Aroma Big Leaf Oolong)* 2 bags* 5 g

Processing Time: May 2024

Best Before Date: 36 months

Southern Fujian （Minnan）Oolong Tea: A Flavor for Every Era

1. Origins (Kangxi Period, Qing Dynasty)
Anxi is the birthplace of Minnan Oolong tea. During the Qing Dynasty's Kangxi period, a Yongchun monk grafted Anxi tea plants with native citron trees, creating the unique Yongchun Fo Shou tea, known for its distinctive fruity aroma and mineral depth.

2. Golden Age (from Qianlong to Xianfeng Periods, Qing Dynasty)
In the 18th century, Minnan Oolong entered its golden age. Wang Shiran from Anxi discovered a rare tea tree and made tea from it, which was presented to Emperor Qianlong. The tea was named Tie Guan Yin, due to its "iron-like weight" and "Guanyin-like shape." With its bold flavor and growing demand in Southeast Asia, it became a major export tea.
In the Xianfeng period, Anxi tea farmers selected and cultivated the  Huang Jin Gui. Known for its osmanthus-like fragrance, it became a symbol of Minnan’s high-aroma Oolong teas.

3. Transformation (Late 19th to Early 20th Century)
To meet the needs of overseas markets, Minnan tea farmers developed Mei Zhan and Da Ye Oolong. Meanwhile, Zhangping Shui Xian evolved its unique "square tea cake" shape, becoming the only compressed Oolong tea.
Mei Zhan: Noted for fruity sweetness and strong infusions
Da Ye Oolong: Known for its thick texture and caramel notes, great for blending
Zhangping Shui Xian: Complex fragrance with intertwined orchid and osmanthus notes, smooth and refreshing taste.

4. Innovation (Beginning of the 20th century)
As technology advanced, Minnan Oolong entered a new era.  In the 1980s, Pinghe County discovered Bai Ya Qi Lan, celebrated for its crisp orchid aroma.

Unique Crafting Characteristics:

• The fermentation level is typically between 10% and 25%, making it a lightly fermented Oolong tea.
• The repeated rolling and wrapping for the Shaping process is a key feature that distinguishes Minnan Oolong from other Oolong teas, shaping its unique appearance.
• Multiple rounds of slow roasting at low heat are used to enhance the tea's aroma.
• The leaves undergo multiple cycles of shaking and resting to achieve the perfect balance of "three reds and seven greens" in the leaf base.

How to Brew Minnan Oolong?
1. Choose the Right Teaware
White porcelain gaiwan – Best for lightly oxidized, lightly roasted oolongs, as it preserves delicate floral notes.
Yixing clay teapot – Ideal for richer, heavily roasted or charcoal-roasted oolongs, enhancing depth and smoothness.
2. Water Temperature Matters
Use boiling water (100°C / 212°F) for full aroma and body.
Water below 90°C (194°F) results in weaker flavor and muted fragrance.
3. Tea-to-Water Ratio
7–8g of tea for a 110ml gaiwan (about ⅓ full).
Standard ratio: 1:15 (tea to water)—adjust based on preference.
4. Use the Right Water
Soft, slightly alkaline spring water or purified water is best.
Avoid tap water with high mineral content, as it can mute the tea’s natural flavors.
5. Preheat Your Teaware
Rinse the gaiwan and cups with boiling water before brewing.
This warms the vessels and prevents temperature shock, allowing the aroma to bloom fully.
6. Wake Up the Tea (Rinse Infusion)
Pour boiling water over the leaves and immediately discard (within 10 seconds).
This removes any impurities and "wakes up" the leaves for optimal flavor release.
7. Proper Pouring Technique
Pour water gently along the inner wall of the gaiwan.
This helps the leaves unfurl evenly and enhances the fragrance.
8. First Infusion Timing
7–15 seconds for the first steep:
Lightly roasted teas need a shorter steep.
Heavily roasted teas can steep slightly longer.
9. Subsequent Infusions
Increase steep time by 5–10 seconds per infusion.
High-quality oolong can last 7–10 brews, with longer-lasting flavor in premium-grade teas.
10. Drain Completely Between Steeps
Always pour out all the liquid after each infusion.
This prevents oversteeping, which can lead to bitterness or astringency in later brews.

The Northern Fujian region is considered the birthplace of Oolong tea, and the traditional crafting methods of Wuyi Rock Tea have been recognized as part of China’s intangible cultural heritage. This collection brings together iconic oolong varieties from the Song Dynasty (Wuyi Qizhong and Jian'ou Dwarf Oolong) to today (Blended Da Hong Pao, Wuyi Rougui, Aged Tree Shuixian Oolong ), along with emerging cultivars with great future potential (Rui Xiang Oolong). Each tea carries the unique craftsmanship of the region, with its own distinct story and flavor. We hope this collection will allow you to explore the diverse flavors and rich cultural heritage of Northern Fujian (Minnan) Oolong tea.

Product Contains:
Wuyi Qizhong*3 bags* 5g
Jian'ou Dwarf Oolong*3 bags* 5g
Blended Da Hong Pao*4 bags* 5g
Wuyi Rougui *4 bags* 5g
Aged Tree Shuixian Oolong*3 bags* 5g
Rui Xiang Oolong*3 bags* 5g

Processing Time: November 2024

Best Before Date: 36 months

Minnan North Oolong Tea: A Cup, A History, A Story
1. Origins (Tang and Song Dynasties)

• The people used Wuyi Caicha (Qi zhong ) to produce Beiyuan tribute tea (a type of steamed green tea). During transportation, the leaves collided, causing some to turn red and undergo partial oxidation, developing semi-fermented characteristics, which are considered the origins of Oolong tea.

2. Birth (Ming Dynasty)

• After Emperor Zhu Yuanzhang banned compressed tea cakes, the tea farmers of Wuyi Mountain combined green and black tea processing techniques to create semi-fermented Oolong tea.

3. Development (Qing Dynasty)

• Wuyi Cai Tea (Qi Zhong): By the Qing Dynasty, Wuyi Rock Tea had established the basic processes of sun-drying, shaking, and roasting. The Wuyi Rock Tea system had matured, with the earliest representative varieties being Wuyi Cai Tea (Qi Zhong) and its derivative four famous cultivars (Da Hong Pao, Bai Ji Guan, Tie Luo Han, Shui Jin Gui).
• Jian'ou Dwarf Oolong: Originally from the Dongfeng Town of Jian'ou, the Dwarf Oolong (also known as Xiao Ye Oolong) was introduced to Wuyi Mountain, where it was improved through craftsmanship, including charcoal roasting, imparting it with signature peachy aroma and strong mineral finish made it a favorite for blending, earning the nickname “Prime Minister of Tea”.
• Wuyi Rougui: Rou Gui, another celebrated rock tea, dates back to the Qing dynasty. It was once rare and scattered in the rocky core of Wuyi, but it expanded in the 1960s through cutting and propagation.
• Wuyi Shui Xian: Shui Xian, introduced from Jianyang in the 1800s, became a Fujian classic thanks to its rich, woody flavor and thick body.

4. Prosperity (20th Century to Present)

• Blended Da Hong Pao: In the 20th century, breakthroughs in asexual reproduction techniques allowed the successful propagation of Da Hong Pao by cutting in 1982, leading to the mass production of pure Da Hong Pao after the mother tree ceased harvesting in 2006.
• Rui Xiang: New hybrid varieties such as Jin Mudan, Huang Guanyin, and Rui Xiang were developed by crossbreeding traditional types like Rou Gui, Shui Xian, and Huang Jin Gui.  Rui Xiang, in particular, is known for its ever-changing aroma—from frankincense and gardenia to osmanthus, peach, and honey—earning it the nickname “The Shape-Shifter” of rock teas.

Unique Crafting Characteristics:
1. Heavy Fermentation & Oxidation
Northern Fujian oolong follows a unique processing style: longer withering under sunlight, light but repeated shaking, multiple oxidation cycles, and deep fermentation. Compared to Southern Fujian oolongs (which are 10%-30% oxidized), Northern Fujian oolongs range from 25-55% oxidation, giving the tea a rich amber-gold color and a smoother, more full-bodied taste.
2. Charcoal Roasting Process
Charcoal roasting is a signature technique of Northern Fujian Oolong teas. It involves three key stages:
Initial Roast ("Water Walk"): High heat (~150°C) is used to quickly remove surface moisture and grassy notes.
Second Roast (Slow Roast): A gentle, extended roast lasting 10-18 hours, with the temperature gradually lowered to ~80°C. This stage develops rich caramel and mineral notes.
Final Roast (Aging Roast): A very low, slow roast at 60–80°C for 12-24 hours. This step reduces the leaf’s moisture to 3–5%, boosting shelf life and aging potential.
Only dense hardwood charcoal—like longan or lychee wood—is used to ensure a steady, even roast.
This traditional method produces a warm, rounded flavor with a deep roasted aroma, offering a smoother and more refined character than the sharper taste of electric-roasted teas.
3. Rolling & Shaping
No Ball-Rolling – Unlike Southern Fujian oolongs, Northern Fujian oolongs are not tightly rolled, preserving their long, twisted leaf shape with a glossy dark hue and reddish-brown highlights.
Double Frying & Rolling – The tea is fried and rolled twice, ensuring an even release of its inner essence and creating a thicker, silkier tea liquor.

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.

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

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

Processing Time: November 2024

Best Before Date: 36 months

What Makes Guangdong Oolong Tea So Special?

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

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

2. Unique Craftsmanship

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

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

Fenghuang Dancong 10 Aromas Collection 

Discover the essence of Chinese Gongfu tea culture with this unique Fenghuang Dancong oolong tea set, featuring 10 distinct natural aromas like Jasmine, Gardenia, Honey Orchid, and more. Known as the "perfume of tea," this collection showcases the diverse flavors created by different tea bush varieties from Fenghuang Town, the heart of Dancong tea production.

Whether you’re a fan of fragrant teas, a Gongfu tea enthusiast, or simply curious about the rich aromas and flavors of oolong tea, this set offers a sensory journey you won’t forget. Beautifully curated, it’s an ideal gift for tea lovers who appreciate authentic, aromatic, and high-quality teas.

What is Fenghuang Dancong tea?
Fenghuang Dancong tea is a type of oolong tea, which is selected and bred from the Fenghuang Shuixian group. Each individual plant has its own unique shape and variety, forming its own product line, hence the name "Dancong," which means "single bush" or "single strain." This tea is mainly characterized by its ability to withstand multiple infusions, its strong aftertaste, and its high, lingering aroma. It's known as the most fragrant oolong tea due to its distinctive fragrance. Based on different aromatic types, Fenghuang Dancong is divided into various scented categories.

The product includes:
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Osmanthus Aroma）2*5g
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Almond Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Night-scented Stock）2*5g
Fenghuang  Dancong Oolong Tea（Jasmine Fragrance）2*5g

Origin: 

Fenghuang Town, Chaozhou City, Guangdong Province.

Introduction to the Top 10 Fragrance Types of Fenghuang Dancong Tea
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）:A high-quality single bush tea with a natural gardenia fragrance.
Fenghuang Dancong Oolong Tea（Orchid Fragrance）:Features the aroma of orchids, fresh and subtle.
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）:The most popular type, known for its strong honey flavor combined with orchid fragrance, hence the name Milan.
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）: Fresh and elegant, with the aroma of magnolia flowers.
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）:Also known as 'Penetrating Heaven Fragrance', named for the uplifting ginger flower scent when the tea is brewed.
Fenghuang Dancong Oolong Tea（Osmanthus aroma）: Reminiscent of osmanthus flowers, sweet and lingering.
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）: Named for the tea's flavor that resembles the taste of cinnamon, a traditional Chinese medicine.
Fenghuang Dancong Oolong Tea（Almond Fragrance）:Also known as 'Sawtooth', named for the serrated edges of the leaves, with a distinct almond aroma.
Fenghuang Dancong Oolong Tea（Night-scented Stock）: Night-scented Stock Dancong is famous for its unique evening fragrance and flavor. It's mainly produced in Fengxi Dan Lake, Fenghuang Town, and is quite rare.
Fenghuang Dancong Oolong Tea（Jasmine Fragrance）: A unique fragrance type with the scent of jasmine flowers, refreshing and delightful.

Brewing Tips
Recommended Method: Traditional Gongfu style.
Best Teaware: White porcelain gaiwan or Yixing clay teapot.
Tea-to-Water Ratio: Use 5g of tea for 100ml of water.
Water Temperature: 212℉ (100℃).
Steeping Times:

First rinse: Quick pour, discard the rinse.
2nd–5th infusions: Steep for 6–8 seconds.
6th–10th infusions: Steep for 10–15 seconds.
Brewing Durability: Authentic Dancong from Chaozhou's Fenghuang region can be steeped 12–15 times.
Technique: Pour water along the edge of the gaiwan in a steady stream. Tilt the lid slightly to leave a small gap to prevent over-steaming.

A semi-fermented oolong tea grown in the rocky crevices of Fujian’s Wuyi Mountain, renowned for its unique "rock bone floral aroma" (Yan Yun). Only tea cultivated within Wuyi City’s protected region can bear this name. Other areas (e.g., Anxi) do not produce Rock Tea.
This collection features the three most iconic Wuyi rock teas—Da Hong Pao, Shuixian, and Rougui—along with their key variations. You’ll taste the difference between blended and purebred Da Hong Pao, young and old Shuixian trees, and core vs. semi-core Rougui. A guided journey into the depth and complexity of Wuyi rock tea.

How to Start with Wuyi Rock Tea?
For newcomers, we recommend starting with Blended Da Hong Pao, Shuixian, and Rougui—classic, accessible, and well-balanced teas that offer a great introduction to Wuyi Rock Tea.
Blended Da Hong Pao – The most famous Wuyi Rock Tea, blended for a harmonious taste of rock minerality, floral-fruity notes, and roasted depth. The perfect benchmark for beginners.
Shuixian – Smooth and mellow with woody sweetness and a lingering finish. Ideal for those who prefer a rich, rounded texture.
Rougui – Spicy cinnamon aroma with a bold, warming character. A great choice for adventurous palates.

Why start with these?
 Easy to find – Widely available & consistent in quality. 
Affordable – Great value for authentic Wuyi Rock Tea.
 Versatile – Covers the core flavor profiles of "Yan Yun" (rock essence)。

Product Contains:
Traditional Blend Dahongpao* 3 bags* 5 g
Qidan Purebred Dahongpao*3 bags* 5 g
Queshe Purebred Dahongpao* 3 bags* 5 g
New Growth Wuyi Shuixian* 3 bags* 5 g
Aged Tree Wuyi Shuixian*3 bags* 5 g
BanYan Wuyi Rougui* 3 bags* 5 g
ZhengYan Wuyi Rougui* 2 bags* 5 g

Tea Master: Chen Hui 陈辉
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province
Processing Time: November 2024
Best Before Date: 36 months
Elevation: 400-600 meters
Soil: Gravel soil
Oxidation: 45-55%
Roast Level: Medium fired 
Roasting Method: charcoal roasting 

How to Brew Wuyi Rock Tea?
Water: Use filtered or spring water (avoid hard water).
Teaware: Yixing clay teapot for medium-high roast; porcelain gaiwan for lighter roast.
Awakening: Aged tea: dry wake for 1 hour; new tea: optional.
Temperature: 95–100°C (203–212°F).
Tea-to-Water Ratio: 5g per 90–100ml (1:20).
Steeping: First 3 infusions: 5–10 sec; increase by 5–10 sec after. 8–10 infusions total.
Aged Shui Xian: First steep 20 sec to enhance aroma.

Tips:
Light roast (Que She, new Shui Xian): Avoid prolonged high heat.
Full roast (Beidou, aged tea): Use boiling water to activate flavors.
Boiling water for bold teas (Rou Gui, Beidou): lower temp for delicate teas (Que She, new Shui Xian).

Who would enjoy this tea?
This collection is perfect for those who have explored the classic Wuyi rock teas and are ready to dive deeper into its rare and distinctive varieties. It includes historically renowned teas like Tie Luohan, Bàn Tiān Yāo, Bai Ji Guan, Shui Jin Gui, and Bai Rui Xiang, along with newer, highly sought-after cultivars like Rui Xiang and Jin Mudan. A journey through the diverse flavors and craftsmanship of Wuyi rock tea.

Product Contains:
Tie Luohan (Iron Arhat)* 3 bags* 5 g
Bai Jiguang (White Cockscomb)* 3 bags* 5 g
Shui Jin Gui (Golden Water Turtle)* 4 bags* 5 g
Bantian Yao (Half-Heaven Goblin)* 3 bags* 5 g
Jin Mudan (Golden Peony)* 4 bags* 5 g
Bairuixiang (Hundred-Fragrance Orchid) * 3 bags* 5 g

Tea Master: Chen Hui 陈辉
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province
Processing Time: November 2024
Best Before Date: 36 months
Elevation: 400-600 meters
Soil: Gravel soil
Oxidation: 45-55%
Roast Level: Medium fired 
Roasting Method: charcoal roasting 

Rare Wuyi Rock Tea Cultivars: Hidden Gems from the Core of Zhengyan

While teas like Da Hong Pao, Rou Gui, and Shui Xian have become well-known representatives of Wuyi Rock Tea, the rare cultivars—such as Tie Luo Han, Bai Ji Guan, Shui Jin Gui, and Ban Tian Yao—tell a deeper, more authentic story. These teas originate from wild, heirloom tea trees that have grown for centuries in the heart of the Wuyi Mountains, shaped by natural selection and careful cultivation. They embody the original genetic heritage of Wuyi rock tea.
Grown on remote cliffs and craggy ledges in the Zhengyan core production zone—places like Guidong Cave and Sanhua Peak—these tea trees sink their roots deep into rocky crevices, drawing in rare minerals. The result is a flavor profile marked by the elusive and unmistakable "Yan Yun" (rock rhyme) that connoisseurs revere.

Each rare cultivar delivers its own singular flavor experience:
Bai Ji Guan offers a light, sweet corn silk aroma.
Tie Luo Han reveals warming, herbal notes reminiscent of angelica root.
Ban Tian Yao stuns with an exotic bouquet of gardenia, milk, and honey—complex and unforgettable.
Their scarcity only adds to their mystique. For example, Ban Tian Yao yields less than 100 pounds annually. Yet despite their low production, these cultivars have a devoted following among seasoned tea drinkers and collectors. One standout, Rui Xiang, is prized as a “secret weapon” in premium blends for its piercing, long-lasting aroma. 

These teas are more than just flavor—they’re living cultural heritage.
Bai Ji Guan has Taoist roots.
Shui Jin Gui is tied to legends of a golden tortoise seeking justice.
Tie Luo Han was once a top export to Southeast Asia.
In an age of mass production and standardized flavor, these rare Wuyi cultivars offer a bold alternative: complexity, character, and a deep connection to terroir. Their resilience—thriving in shade and drought—also holds promise for future tea breeding.
As local tea farmers say, “Rou Gui represents today, but the rare cultivars lead us into tomorrow.” Exploring them is like reading a living encyclopedia of Wuyi Rock Tea—each sip a page from nature’s own archive.

How to brew these teas?

• Core Principles
  Teaware: Use a porcelain gaiwan (best for aroma) or Yixing clay teapot (enhances richness).
  Water: Filtered or spring water (avoid hard water). Temperature: Boiling (100°C/212°F) for medium/heavy roasted teas; 90-95°C (194-203°F) for light roasted teas.
  Ratio: 1:20 tea-to-water (e.g., 5g/3.8oz tea for 110ml/3.8oz water).
• Brewing Steps
  Warm the Teaware: Rinse cups and teapot with hot water to unlock aromas.
  First Rinse: Pour boiling water over leaves and discard immediately (awakens tea).
  Brewing:
  Short Steeps: Start with 5-10 seconds for the first 3 infusions.
  Gradually Increase: Add 5-10 seconds per subsequent steep.
  Avoid Oversteeping: Prevents bitterness.
  Pro Tips for Westerners
  Flavor Clues:
  "Rock Essence" (Yan Yun): A mineral aftertaste like wet stones—sign of quality 
  Cold Cup Test: Smell the empty cup after sipping. True Wuyi teas retain alpine herb/plum notes 
  Fix Bitterness: Reduce steeping time or use cooler water (88-90°C).
  Pairings: Dark chocolate (for heavy roasts) or lemon tart (for light roasts).

Введение:
Этот чай Да Хун Пао тщательно отобран из осеннего урожая 2023 года, собранного на высокогорных чайных плантациях в горах Уи, провинция Фуцзянь, на высоте более 400 метров. Исключительные условия выращивания придают насыщенный, крепкий вкус и сложные слои вкуса. Стандарт сбора одной почки и двух листьев обеспечивает насыщенное, сладкое послевкусие с выраженным фруктовым ароматом и отчетливой «каменной эссенцией» (Янь Юнь).

Причины рекомендовать:

• Богатая история: Имея более чем 700-летнюю историю, Да Хун Пао считается лучшим чаем среди ученых и литераторов.
• Основная производственная зона: выращивается в самом сердце горы Уи, провинция Фуцзянь, где среднегодовая температура колеблется от 16°C до 25°C, безморозный период длится 253-272 дня, а годовое количество осадков составляет около 2000 мм. Кислая красная почва, богатая органическими веществами и минералами, способствует уникальному вкусовому профилю чайных деревьев Да Хун Пао.
• Высокогорные чайные плантации: этот чай выращивается в высокогорных садах горы Уи, где прекрасный климат усиливает насыщенность чая, обеспечивая более полное, сладкое послевкусие и более интенсивный, стойкий аромат с ярко выраженной «горной эссенцией».
• Уникальный процесс обжарки: отборные чайные листья медленно обжариваются при слабом нагревании, приобретая сладкий аромат с легким дымным оттенком.

Степень окисления: 50%-60%
Степень обжарки: Полная обжарка
Почва чайного сада: Желтая почва
Мастер купажа: [Имя мастера купажа, если известно]
Время обработки: осень 2023 г.
Срок годности: 36 месяцев
Сорт чая: Смесь Да Хун Пао

Дикий улун, произведенный в деревне Ли Цзян, уезд Луншэн, Гуйлинь, Гуанси. Окруженный горами со всех сторон, регион может похвастаться богатой органической почвой с сильным солнечным светом и частыми осадками, на высоте около 1000 метров. Выращенный в нетронутой экологической среде с обильной растительностью, этот дикий улун выращивается без использования химических удобрений и пестицидов, что приводит к ограниченному урожаю с только одним весенним урожаем в год. Обработанный с использованием методов чая из скалы Уи, он предлагает богатый цветочный и фруктовый аромат с душистым настоем и взрывом цветочных и фруктовых нот при дегустации. Настой ярко-оранжево-красный, с явными золотыми кольцами.

Введение:
Этот премиальный Тегуаньинь тщательно отобран из осеннего урожая 2023 года. Собранный с высокогорных чайных плантаций в Аньси, Фуцзянь (самое аутентичное происхождение), исключительные условия выращивания придают богатый и крепкий вкусовой профиль. Тщательно изготовленный небольшими партиями профессиональными чайными фермерами, этот чай гарантирует мягкий, мягкий вкус с сильным ароматом орхидеи.

Причины рекомендовать:

• Знаменитый китайский чай: Anxi Tieguanyin, возникший около 1725 года, входит в десятку самых известных чаев Китая. 22 мая 2023 года Anxi Tieguanyin был награжден сертификатом «Глобально важные системы сельскохозяйственного наследия».
• Подлинное происхождение: Выращено в Аньси, провинция Фуцзянь, где горная местность и туманный климат создают среднегодовую температуру 15-18°C, безморозный период 260-324 дня и годовое количество осадков 1700-1900 мм. Относительная влажность превышает 78%, а кислая красная почва, богатая органическими веществами и минералами, способствует уникальному вкусу чайных деревьев Тегуаньинь.
• Высокогорные чайные сады: по сравнению с другими чаями Тегуаньинь, этот сорт выращивается в высокогорных садах в Аньси, где прекрасный климат усиливает насыщенность чая, обеспечивая более мягкое, сладкое послевкусие и более интенсивный аромат.
• Тщательное мастерство: этот чай тщательно производится небольшими партиями опытными фермерами и проходит множество сложных процессов для достижения высочайшего качества.

Степень окисления: 15%-25%
Степень обжарки: легкая обжарка
Почва чайной плантации: красная почва
Время обработки: ноябрь 2024 г.
Срок годности: 36 месяцев
Сорт чая: Тегуаньинь

Введение:
Этот улун квадратной формы Zhangping Shuixian тщательно отобран из весеннего урожая 2023 года и изготовлен лучшим мастером чая с использованием уникальных традиционных методов. Собранный в высокогорных чайных садах в Чжанпине, провинция Фуцзянь, на высоте около 600 метров, исключительные условия выращивания придают этому чаю насыщенный и мягкий вкус. Стандарт сбора в первую очередь одной почки и двух листьев обеспечивает сильный аромат орхидеи, мягкий и освежающий вкус и яркий золотистый ликер.

Причины рекомендовать:

• Основная зона производства: выращивается в Чжанпине, провинция Фуцзянь, где климат теплый, влажный и обильный осадками, с мягкой зимой и прохладным летом. Среднегодовая температура колеблется от 16,9°C до 20,7°C, годовое количество осадков 1450-2100 мм, безморозный период 251-317 дней и средняя годовая продолжительность солнечного сияния 1853 часа, что обеспечивает идеальные природные условия для производства чая.
• Уникальная форма: Чайные блины Zhangping Shuixian сочетают в себе методы производства Minbei Shuixian и Minnan Tieguanyin. Спрессованный в квадратные блины с использованием деревянных форм, это единственный прессованный чай в категории улун, предлагающий уникальный стиль и богатый традиционный вкус.
• Традиционный процесс ручной работы: Этот Zhangping Shuixian является шедевром традиционного ручного изготовления чая. Мастер настаивает на использовании ручных методов и традиционной обжарки на угле для сушки, сохраняя подлинное мастерство чая Zhangping Shuixian.

Степень окисления: от легкой до средней (25%-30%)
Степень обжарки: легкая обжарка (70-80°C)
Почва чайной плантации: желто-красная почва
Мастер купажа: Хэ Мэйцин
Время обработки: июнь 2024 г.
Срок годности: 24 месяца
Сорт чая: Миннан Шуйсянь

Ya Shi Xiang Dancong | 鸭屎香单丛乌龙茶

Despite its curious name, Ya Shi Xiang (Duck Shit Aroma) is one of the most beloved and accessible styles of Dancong Oolong. Grown in Wudong Mountain and harvested in April 2025, this tea is made from the original Ya Shi Xiang cultivar—famed for its lush floral aroma and golden nectar-like sweetness.

This batch comes from Fengxi Reservoir Village in Fenghuang Town, Chao'an District, Chaozhou, Guangdong. Situated at an elevation of 500–600 meters, the area is recognized as one of the premium zones for Zhongshan Dancong tea. Just above lies the mid-high mountain belt, but teas from this elevation are already regarded as top-tier among commercial-grade Dancongs, offering exceptional quality at outstanding value.

Crafted with a light roast to preserve its signature perfume, it offers a silky-smooth texture, vibrant floral notes, and a lingering sweet finish.

Origin: Fengxi Reservoir, Phoenix Town, Chaozhou, Guangdong

Tea Maker: Liu Chengpeng, a second-generation tea artisan with over 20 years of tea-making experience in a family that has crafted Dancong tea for generations.

Cultivar: Ya Shi Xiang (Duck Shit Aroma)
Harvest: April 2025 (Spring)
Elevation: 500-600m
Oxidation: Medium (40–50%)
Roast: Light (traditional charcoal finishing)

Shelf Life: 3 years

Storage: Store in an airtight container in a cool, dry, and odor-free place. For light-roasted Dancong, refrigeration is recommended to preserve its floral aroma.

Flavor
Aroma: Intensely floral—gardenia, magnolia, and honey
Taste: Lush, nectar-like sweetness with smooth body and soft mineral notes
Aftertaste: Long-lasting, floral-sweet with cooling effect in the throat

Brewing
Vessel: Porcelain gaiwan / Chaozhou clay pot
Water: 95°C | 203°F
Gaiwan Method:
5-7g per 100ml，1nd–3th: 8–12s | 4th+: add 5–8s per steep|Up to 9 infusions

Cold Brew Instructions:
Use 3–5g of tea with 500ml (about 17 oz) of water.
Water tip: Spring water or purified soft water is best.
Seal in a container and place in the refrigerator (39–46°F / 4–8°C).
Let it steep for 6–8 hours (ideal to brew before bed and enjoy in the morning).
Note: Too short a steep may result in weak aroma; over 10 hours may cause slight bitterness.

Occasions
Perfect for introducing friends to Dancong oolong
Uplifting afternoon companion with sweet, floral lift
A crowd-pleaser—great for casual or focused tasting

Fenghuang Dancong (Mi Lan Xiang)|凤凰单枞蜜兰香
Introduction

Mi Lan Xiang Dancong is one of the most celebrated Phoenix Dancong oolongs, known for its naturally rich honey-orchid aroma. The medium-twisted, dark dry leaves brew into a golden amber liquor, offering a full-bodied taste with layers of floral and fruity sweetness. Its nectar-like smoothness lingers across multiple infusions, with a refreshing aftertaste that deepens as you brew.

This tea comes from a village located in one of the premium zones for Zhongshan Dancong—an area recognized by locals as the gateway to the high-mountain growing region. Teas from this zone are considered top-grade among commercial Dancongs, offering exceptional quality for the price. The tea is crafted by a seasoned tea maker from a family with a long tradition of tea-making, with over 20 years of hands-on experience.

Origin: Fengxi Village, Fenghuang Town, Guangdong | 500m
Oxidation: 40-50% | Roast: Medium (100-120°C, 6-10h)

Tea Maker: Liu Chengpeng, a second-generation tea artisan with over 20 years of tea-making experience in a family that has crafted Dancong tea for generations.

Cultivar: Mi Lan Xiang Dancong
Harvest: April 2025 (Spring)
Elevation: 500-600m
Oxidation: Medium (40–50%)
Roast: Light (traditional charcoal finishing)

Shelf Life: 3 years

Storage: Store in an airtight container in a cool, dry, and odor-free place. For light-roasted Dancong, refrigeration is recommended to preserve its floral aroma.

Brewing
Vessel: Porcelain gaiwan / thin clay pot
Water: Spring/pure, 100ml : 5g tea, 100°C|212°F
Steeping: 1st-3rd: 8-12s; 4th-7th: +5-10s per steep

Flavor
Aroma: Orchid (main), honey, ripe fruit notes
Taste: Thick like honey | Smooth as nectar
Aftertaste: Lingering >1min, cooling floral finish

Occasions
Morning indulgence (energizing yet smooth)
Afternoon relaxation (floral aroma soothes the mind)
Cold brew (4°C, 2h; enhances fruity notes)