* Starting from 100g, the tea will be vacuum-sealed. Each bag contains 100g.
Harvested from top-tier, high-altitude plots in XiangHua Town—a micro-terroir celebrated for yielding the pinnacle of structural clarity and deep varietal resonance—this rare A+++++ grade spring harvest represents the absolute pinnacle of traditional Tie Guan Yin craftsmanship. The Zheng Wei (traditional style) method follows a strict, unhurried timeline: the plucked leaves undergo an orthodox, multi-stage tossing and wilting process that extends overnight, with the kill-green (Sha Qing) phase executed precisely the following morning.
This meticulous cadence allows for complete, uniform internal enzymatic oxidation, unlocking a rare and highly prized aromatic synergy. This specific lot is defined by a towering, crystalline orchid fragrance that rises immediately from the cup, seamlessly integrated with a natural, delicate milky flavor and texture. The liquor is remarkably clean, thick, and viscid, delivering an instantaneous salivating response and an intense, deep-seated sweetness that saturates the palate and echoes long after swallowing.
Gongfu Brewing Protocol
To isolate the complex layers, pristine orchid aromatics, and milky undertones of this ultra-grade Zheng Wei oolong, a precise Gongfu extraction method must be followed. High thermal retention is critical to driving out the deep-seated flavor variables.
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Vessel Selection: A thin-walled porcelain Gaiwan is highly recommended to appreciate the pure, unmuted projection of the high-pitched orchid fragrance. Alternatively, a high-fired Yixing Zisha (purple clay) teapot can be used to further amplify the thick, milky mouthfeel.
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Tea-to-Water Ratio: 7–8 grams of tea to 100–120 ml of water. This concentration is necessary to properly extract the full structural density of the leaf.
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Water Parameters: 95°C to 100°C (203°F to 212°F). Use filtered, soft water. The robust, traditionally processed material requires a high thermal baseline to completely unlock its bound aromatic compounds.
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The Awake/Rinse: Execute 1 rapid flash rinse (2–3 seconds). Pour boiling water smoothly over the rolled pearls and decant instantly without steeping. Discard this water; this step hydrates the leaf surface and prepares the tightly rolled structure for uniform extraction.
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Infusion Sequence:
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Infusions 1–3: Steep for 8 to 12 seconds. Pour out completely. These initial extractions showcase a brilliant, pale jade-gold liquor dominated by an explosive orchid fragrance and a subtle, creamy texture.
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Infusions 4–6: Increase the steeping time to 15 to 20 seconds. As the leaves fully unfurl, the natural milky flavor peaks, fully integrated with a massive, direct sweetness and thick body.
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Subsequent Infusions (7+): Extend each subsequent steep by adding 10 to 15 seconds per pour (e.g., 35s, 50s, 65s) to systematically trace the enduring sweetness as it slowly tapers.
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Refrigerator Storage Requirements
As an unroasted (Qing Xiang) style spring oolong rich in sensitive chlorophyll and volatile aromatic esters, continuous cold insulation is mandatory to freeze its pristine state and prevent flavor degradation.
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Temperature Parameter: For long-term preservation exceeding 3 months, store the tea in a dedicated freezer compartment maintained strictly between -5°C and 0°C (23°F to 32°F). For active consumption within 1 to 3 months, standard refrigeration at 2°C to 5°C (35°F to 41°F) is sufficient.
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Atmospheric Isolation: The tea must be kept in completely airtight, light-blocking packaging—ideally sealed aluminum foil multi-packs or small individual pouches stored inside a solid, tightly sealed tin or ceramic canister.
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Contamination Mitigation: Due to the highly porous and hygroscopic nature of oolong leaves, they act as an immediate sponge for surrounding environmental smells. The storage unit must be completely isolated from food items, spices, or any strong odor vectors within the refrigeration system.
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The Defrost Protocol: When retrieving a portion of tea from cold storage, never break the airtight seal immediately. Allow the unopened package to rest at room temperature for 30 to 60 minutes until the internal temperature completely equilibrates with the ambient air. Opening the container prematurely while the leaves are still cold will cause instant atmospheric condensation on the tea, triggering rapid, permanent oxidation that ruins the crisp orchid notes and delicate milky profile.