2026 spring Bai Rui Xiang from Wuyi, roasted medium-heavy over charcoal in several sessions.
Tea Profile
At a glance: 2026 Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A+++++ grade · Sample 7g to 1000g
- Dry leaf: Tightly twisted dark leaves with deep brown undertones.
- Aroma: Creamy and floral with charcoal roast.
- Taste: Rich and full, roast warmth first, then sweetness and clean rock character.
- Mouthfeel & body: Smooth and round.
- Aftertaste: Persistent hui gan.
- Best for: Everyday drinking. This Wuyi rock oolong is easy to enjoy, and a friendly choice for newcomers.
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.
