2026 spring Da Hong Pao from Tian Zhu Feng, medium-heavy charcoal roasted, our S+ grade.
Tea Profile
At a glance: 2026 Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our S+ grade · 1 Bag / Sample 8.3g to 120 Bags/ 996g
- Dry leaf: Tight, bold dark cords with dark-brown tones.
- Aroma: Charcoal roast with orchid, ripe stone fruit and mineral notes.
- Taste: Rich and dense with crisp rock rhyme and roasted sweetness.
- Mouthfeel & body: Velvety.
- Aftertaste: Long, clean and mouth-watering.
- Best for: Special occasions and collectors, for a quiet session with full attention.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at 100°C (212°F).
- Give the leaves one fast rinse.
- Start with 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Store sealed in a cool, dry, dark spot away from strong smells. The roast keeps it stable, so the fridge is not needed.
About the Leaf
You may see some of these; they vary from bag to bag:
- 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.
