Zheng Yan Rou Gui from Niu Lan Keng ('Cow Pen Pit'), 2025 spring, medium-heavy roasted.
Tea Profile
At a glance: 2025 Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our S+++++ grade · 1 Bag (9g) to 120 Bags (1080g)
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: Strong cinnamon.
- Taste: Deep rock character from repeated charcoal roasting and resting.
- Mouthfeel & body: A strong cha qi that warms the body.
- Aftertaste: Profound hui gan and a long flavor.
- Good to know: We list it mainly for tasting and learning. Double-layer sealed bags, 9g each.
- Best for: Special occasions and collectors; worth brewing slowly and taking notes.
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.
