Ai Jiao, the 'short foot' cultivar, picked in early spring and given a medium roast.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: A rich aroma from the medium roast.
- Taste: Subtle floral notes with some sweet fruit, and a light caramel undertone from the roast. Mineral notes and an earthy body sit underneath.
- Mouthfeel & body: Smooth and soft.
- Aftertaste: A lingering, pleasant aftertaste.
- Best for: Everyday drinking. A good Wuyi rock oolong to keep on hand, including for novices.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
About the Leaf
These can show up now and then:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
