Bai Rui Xiang from Lian Hua Feng (Lotus Peak) in the Wuyi Mountains, charcoal-roasted to a medium-heavy level for a creamy, roast-led cup.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A+++++ grade · Sample 7g to 1000g
- Dry leaf: Dark leaves with brown tones, the color of a medium-heavy charcoal roast.
- Aroma: A creamy aroma comes up first, joined by clear notes of charcoal roasting.
- Taste: The taste is rich, and its sweetness stays with you from the first infusions through the later ones.
- Mouthfeel & body: Round and smooth in the mouth.
- Aftertaste: A lingering sweetness after each cup.
- Best for: Everyday drinking. A good Wuyi rock oolong to keep on hand, including for first-time oolong drinkers.
Brewing Guide
- Use a gaiwan or small pot, about 6–7g per 100ml.
- Heat water to 100°C (212°F).
- Rinse once quickly and pour the rinse away.
- Steep 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it airtight in a cool, dry place away from light and strong odors. No need to refrigerate; the roast keeps it stable.
About the Leaf
Not every bag shows these, but you may notice them:
- 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.
