Qi Lan from the Wuyi Mountains, kept at a light-medium roast so its floral side stays in front.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Light-medium roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Aroma: Delicate floral notes with an aromatic finish.
- Taste: Smooth and well rounded, with the roast adding a little depth under the floral character.
- Mouthfeel & body: Balanced, with both depth and lightness.
- Aftertaste: A lingering, aromatic finish.
- Best for: Everyday drinking. This Wuyi rock oolong is easy to enjoy, and a friendly choice for first-time oolong drinkers.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at about 95°C (203°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
Zip the bag tight and keep it in the fridge to protect the fresh fragrance. Let it warm to room temperature before opening to avoid condensation.
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.
