Huang Mei Gui, 'Yellow Rose', named for an aroma that reminds people of a blooming yellow rose.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Leaves that keep a green tone thanks to a gentler re-firing than heavily roasted teas.
- Aroma: A rose-like fragrance.
- Taste: Fragrant notes and a distinct rock character (cliff rhythm) together in one cup, deep and lingering.
- Aftertaste: A lasting finish.
- Best for: Everyday drinking — a relaxed Wuyi rock oolong that suits novices.
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.
