Golden Guanyin, a Wuyi rock oolong given a light-medium charcoal roast that keeps it bright in the cup.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Light-medium roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Tightly rolled leaves carrying a light charcoal-roasted scent.
- Aroma: An attractive aroma that blends into the tea rather than sitting on top of it.
- Liquor: Bright golden.
- Taste: Mellow yet rich, with the charcoal roast showing gently through the infusions.
- Mouthfeel & body: Thick and smooth.
- Aftertaste: A pleasant tea flavor stays in the mouth after each sip.
- Good to know: The brewed leaves are mostly dark green with brown edges from the roast.
- Best for: Everyday drinking — a relaxed Wuyi rock oolong that suits beginners.
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.
