A heavily roasted Da Hong Pao aged since 2014.
Tea Profile
At a glance: 2014 · Wuyi rock oolong (yancha) · Heavy roast · our A+ grade · 20g to 500g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Taste: An aged oolong flavor: smooth, sweet and mellow.
- Good to know: Suits drinkers who like aged tea.
- Best for: Everyday drinking. This Wuyi rock oolong is easy to enjoy, and a friendly choice for those new to oolong.
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, away from light, damp and strong smells; aged tea does not need the fridge.
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.
