Que She, 'Sparrow Tongue', a medium-roasted Wuyi oolong named for the shape of its long leaves.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium roast · our A+ grade · 20g to 500g
- Dry leaf: Long, large threads that resemble a sparrow's tongue.
- Aroma: Floral and earthy notes, both from the dry leaf and in the cup.
- Liquor: Clear and bright.
- Taste: Sweet and natural, well rounded, with a light earthy undertone under the sweetness.
- Aftertaste: Lingers pleasantly on the palate.
- Best for: Everyday drinking. Novices and regular Wuyi rock oolong drinkers alike can brew it without fuss.
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.
