[Sep 23. 2026 Updated] 2026 Spring "BAI RUI XIANG" (Hundred Daphne) Medium-heavy Roasted (A+++++ Grade) Wuyi Yancha Oolong Tea

Product Specifications

• Origin: Wuyi Mountain Region, Fujian, China

• Harvest: Spring 2026

• Roasting: Traditional Medium-Heavy Charcoal Roast (multiple roasting sessions)

• Grade: A+++++

• Dry Leaf Appearance: Tightly twisted dark leaves with deep brown undertones

Profile & Character

• Aroma: Complex bouquet combining distinct creaminess and floral notes with deeply integrated charcoal roast aromas.

• Palate: Rich, full-bodied, and smooth with a rounded mouthfeel. Delivers structured initial roast warmth followed by a persistent, lingering sweetness (Hui Gan) and clean rock character (Yan Yun).

Brewing Methods

1. Gongfu Steeping (Gaiwan or Yixing Teapot)

• Tea-to-Water Ratio: 8g per 110–120 mL vessel

• Water Temperature: 100°C (212°F)

• Process:

  1. Perform a rapid 3–5 second rinse with boiling water to open the roasted leaves.

  2. Steep for 5–10 seconds for the first 3–4 infusions.

  3. Extend steeping time by 5 seconds for each subsequent round.

2. Mug / Grandpa Style (Daily Mug Method)

• Tea-to-Water Ratio: 3–4g per 300–400 mL mug

• Water Temperature: 95–100°C (203–212°F)

• Process:

  1. Add leaves directly into a tall mug and pour boiling water over them.

  2. Allow leaves to sink and steep for 2–3 minutes before drinking.

  3. Top off with hot water when one-third of the liquid remains.

3. Thermos / Tumbler Steeping (Travel & Office Method)

• Tea-to-Water Ratio: 2–3g per 500 mL insulated flask

• Water Temperature: 90–95°C (194–203°F)

• Process:

  1. Place leaves in the thermos and fill with hot water.

  2. Seal and allow to infuse continuously. Medium-heavy roasted Yancha maintains a smooth, sweet, and non-astringent profile during extended steeps.