2024 early-spring Ya Shi Xiang at our A++++ grade, roasted medium-heavy over several sessions.
Tea Profile
At a glance: 2024 Early Spring · Phoenix Dan Cong oolong (Fenghuang, Chaozhou) · Medium-heavy roast · our A++++ grade · Sample 7g to 1000g
- Dry leaf: Strong, neatly rolled threads.
- Taste: A subtle spice over sweetness, mellow from the roasting.
- Aftertaste: Long, filling the mouth.
- Best for: Stepping up your oolong experience and comparing styles side by side.
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.
