Ban Tian Yao, one of Wuyi's four famous cultivars (Si Da Ming Cong), brought up to a medium-heavy roast over four rounds.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our Superior Grade · 20g to 500g
- Dry leaf: Long, twisted strip-style leaves, as is typical for this kind of oolong.
- Taste: Made from high-quality material and roasted step by step to its current medium-heavy level.
- Good to know: This tea has been roasted four times: twice with an electric roaster and twice over charcoal, the last round on September 12, 2018. It is only re-fired if some greenness comes back.
- Best for: Everyday drinking. Beginners and regular Wuyi rock oolong drinkers alike can brew it without fuss.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
About the Leaf
These can show up now and then:
- 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.
