Grown at 650 metres in the hills of Anxi County, Fujian, this autumn-harvested oolong is medium oxidised and crafted for clarity and balance. The leaves open gradually, yielding a bright, slightly brothy liquor with a soft floral lift and smooth, savoury finish.
You might notice magnolia, yuzu peel, and sweet melon in the top notes — followed by cucumber skin, spring herbs, and toasted grain. A rounded and easy-drinking tea, with subtle fruit sweetness and gentle umami depth.
Tastes like Magnolia, yuzu peel, sweet melon(top) Cucumber skin, spring herbs, toasted grain(base)
Brewing 5g tea / 100ml water / 90–95°C Steep for 30–60 sec. Re-steep several times. Adjust to taste.
Size: 35g
How to brew
Gongfu Style5g : 100ml
Our favourite way to brew tea. Use a gaiwan or small teapot and steep
the leaves for around 30-45 seconds. Re-steep several times, adjusting
the time as you go. Each infusion will bring out something slightly
different from the leaves.
Western Style1g : 100ml
For a larger pot or a single longer brew, use around 1g of tea per
100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf
or brewing time if you prefer a stronger cup.
Grandpa Style1g : 100ml
The simplest way to brew. Add the leaves directly to your mug, fill
with hot water and start drinking once the leaves have opened and
begun to settle. When you're around two-thirds of the way through,
top up with more hot water and keep going.
