Our Jing Xuan (Premium Selection) Rou Gui (精选肉桂茶) is a medium+ roast level and can be brewed 7 to 10 times easily using the gong fu method of brewing. The brewed tea produces a deep golden tea soup, a creamy viscous mouthfeel, and a long-lasting fruity sweetness. A lovely tea that can accompany you on almost any tea session.

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Late-April Harvest

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April Harvest

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Jin Yao Shi has been grown for about 100 years by just a few families. Our tea is from one of the two original gardens with leaves being picked from 15 to 60 year old bushes and trees.

Jin Yao Shi is typically processed with a medium level of roasting and ours is a traditional medium roast style. Smooth with a fruity, sweet minerality! We recommend aging this tea in a sealed pouch or air-tight canister for at least 6 months!

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The plants are taller, the tree posture is half open, and the leaves are horizontal. Leaves oval, green leaves, rich luster, micro-uplift leaves, leaf edge is serrated, flat leaf, tip acuminate, leaf teeth more blunt and shallow thin, thick and crisp leaf quality. Yellow, green shoots, less hair, a bud of three-leaf hundred bud weight 65.0g. Corolla diameter 4.4cm, petals 6-7 petals, ovary with few hairs, styles 3-lobed.

The buds have strong fertility, dense germination, and strong tenderness. One sample of two buds of spring tea contains about 3.5% amino acids, 32.8% of tea polyphenols, 18.4% of catechins, and 5.2% of caffeine. Suitable for making oolong tea and green tea. The production of oolong tea and spring tea is suitable for mid-April, and the tight cords are densely packed and the color is brownish green. It has the characteristics of the “Qi Lan” variety, which is mellow, fresh and cool, and has a high production rate, when planted in deep garden soil.

Our “Huang Qi” offering is harvested from 12 to 16 year old tea bushes growing naturally in Wu Yi Shan area.  The tea is painstakingly processed over two months with several stages of roasting and resting.  The result is a full bodied tea with sweet and mineral character and lovely penetrating honey aroma.  This is a tea that is suitable for longer term aging and can be stored is kept airtight and in a cool dry place.

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Chun Lan is a rare varietal and grown by only a few families in the Wu Yi area.  Leaf size is medium-large and yield is similar to that of Da Hong Pao.  Chun Lan processing requires great skill to bring out the very character which it’s namesake bears.  Processing requires several stages of roasting and resting to achieve the very strong Orchid Aroma and taste this tea has.  Drinking it is like drinking the essence of orchids and longan fruit with hints of cannabis and mushroom soup savory sweetness to round it out.

Another incredible Wu Yi Rock Oolong to add to your collection, and one that is both rare and exceptional!

Late April Picking.  Roasted and rested all through May and June.

Area:  Xing Cun Zhen near Wu Yi in Fujian

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“Que She” aka Sparrow’s Tongue, is natural mutated offspring of a Da Hong Pao varietal growing in Jiu Long Ke for centuries.  It was discovered in the 80’s but a Wu Yi local who noticed a couple of the Da Hong Pao bushes in the Jiu Long Ke garden yielded considerably smaller leaves and were also slightly darker in color.  He single batch processed the tea and the result was something quite different from the other Da Hong Pao bushes.  He took cuttings from these two bushes and naming them “Sparrow’s Tongue” he propagated them in several other Wu Yi gardens as a distinct varietal.

Our “Que She 928” is from F1 (first generation) bushes growing for about 20 years already.  The tea is expertly processed with medium level of oxidation.  The result is a lovely complex tea with notes of vanilla, carob, and lychee.  This is a tea that can be aged with excellent results.

April 2012 Harvest

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Our Jin Mu Dan is a Spring Harvest (April-May) and has just been released after several months of roasting and resting.The roasting level is medium-heavy but because it was done “respectfully” in many stages with lower temperatures, the tea has retained its character and complexity.

The taste of this tea has notes of black coffee and cannabis in the front and then transforms quickly in the mouth to floral and sweet.Later infusions are very pleasant with a less pronounced bean taste and more sweetness.Further aging will only bring this tea close to perfection (as the roast taste transforms).

Very infusable tea that will easily go 10-15 steeps brewed gong fu style.A perfect tea for aging!

April Harvest

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Our Lao Cong Shui Xian has been tirelessly processed by hand with several stages of roasting and resting. The result is a velvety thick Shui Xian, with that special blend of complex umami, mushroom and roasted cannabis smell and taste. Difficult to describe. This is a tea that is perfect for long or shorter term aging. The roasting has prepared it for the long haul and I’d expect within a few months when the roasting taste has settled this tea will really start start to shine like the superstar that it is!

Late-April Harvest

Area: Jiu Long Ke (Wu Yi Shan, Fujian)

The post Old Bush “Flower Aroma” Shui Xian Oolong Tea appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

Late April Harvest

** Tea leaves and tea soup color may differ somewhat than pictured!

The post Qian Li Xiang “Thousand Mile Aroma” Wu Yi Rock Oolong Tea appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

Here’s 5 Wu Yi Rock Oolongs that will give an idea of the breadth and depth of this amazing region’s teas!  In total you’ll get 200 grams of tea to enjoy!

Updated August 16, 2024!

50 Grams –  Spring 2024

50 Grams –  Spring 2022

25 Grams – 

25 Grams –  Spring 2024

50 Grams –  Spring 2023

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