2025 spring Tie Luo Han from Lian Hua Feng, medium-heavy roasted, with a strong cold-cup aroma.
Tea Profile
At a glance: 2025 Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A++++ grade · Sample 7g to 1000g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: Thick and mellow, with a pleasant scent left in the cooled cup.
- Liquor: Clear and bright.
- Taste: Rich and full, with natural sweetness and rock rhyme.
- Mouthfeel & body: Smooth.
- Aftertaste: Good hui gan with saliva production.
- Best for: Everyday drinking. Those new to oolong and regular Wuyi rock oolong drinkers alike can brew it without fuss.
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.