We are so excited to offer this traditional processed Wuyi Yancha (Rock Oolong) made by Bai Nian Qi Yuan, one of the oldest tea companies in Wuyi under the guidance of experienced tea masters and traditionally packaged in rice paper squares. It is a blend of Shi Ru Xiang (“Rock Milk Aroma”) varietal tea from inner Wu Yi (Zhen Yan) and tea from outer Wu Yi (Ban Yan), baked three times on charcoal in the traditional style. It has a heavy roasted “old-school” yancha flavor that has already mellowed quite a bit over the past 5 years. You will also find heavy caramel, chocolate and lighter mineral notes. It's a powerful tea with a pleasant aroma that invokes incense.
This tea is also old-school in its wonderful traditional rice paper packaging, each containing 9 grams of tea. Each package contains both full leaves and a little more shredded, which was preferred in some versions of the traditional gongfu cha and allowed you to quickly get a balanced but strong infusion. Tea in this style is still popular among Chinese minorities in Singapore or Malaysia.
This tea is also old-school in its wonderful traditional rice paper packaging, each containing 9 grams of tea. Each package contains both full leaves and a little more shredded, which was preferred in some versions of the traditional gongfu cha and allowed you to quickly get a balanced but strong infusion. Tea in this style is still popular among Chinese minorities in Singapore or Malaysia.
Origin: Wu Yi Mountains, Fujian, China
Harvest: May, 2016
Color of liquor: bronze
Aroma: incense, charrcoal wood, roasted almonds, ripe fruit
Flavor: roasted, caramel, chocolate, nutty, mineral, iron, full, oily, long-lasting mouthfeel
Temperature: 100º c
Steeping Time: Ideal for gong fu tea brewing but if prepared in shiboridashi etc... 1min; 1,5min; 1,5min; 2min; 2,5min...
