Wuyi Rock Tea Dahongpao Tea Premium Authentic Flower Fragrance Fairy Cinnamon Qilan Oolong Tea

Description

Product Description
The Wuyi tea region enjoys a mild climate with warm winters and cool summers, abundant rainfall, and year-round mist that blankets the peaks and valleys. Streams flow through the rocky ravines, and the average relative humidity remains high throughout the year. Most tea gardens are nestled deep within these gorges, shielded by surrounding peaks that shorten direct sunlight – conditions ideally suited to growing exceptional rock tea.

This collection brings together four distinctive Wuyi oolongs, each crafted from carefully selected leaves and finished with traditional charcoal roasting. Whether you are drawn to the elegance of orchid-scented Qilan, the aged depth of Old Bush Shui Xian, the bold spice of Rougui, or the legendary complexity of Da Hong Pao, this assortment offers a journey through the soul of Wuyi rock tea.

Four Varieties – Tasting Notes

Floral Orchid Aroma – Qilan

“Better to forgo the jade pools of heaven than to miss a single wisp of Qilan’s fragrance.”

Among the many Wuyi rock tea varieties, Qilan stands apart with its refined, elegant orchid-like aroma – a scent that is uniquely its own. Neither quite floral nor entirely earthly, it emerges like a hermit in the mountains, seeking no fame yet leaving an unforgettable impression.

Rich & Mellow – Old Bush Shui Xian

Pure natural flavour, unrestrained – whether growing in a hollow or clinging to a cliff face.

Forged by time and left untrimmed, Old Bush Shui Xian draws its strength from the wild mountain elements. Every leaf carries the marks of age – dense, sturdy, and full of character. The tea is thick and mellow, smooth and silky, like an orchid blooming in a moonlit valley.

Bold & Aromatic – Zheng Yan Rougui (Cassia)

As the Wuyi saying goes: “No fragrance surpasses Rougui; no mellow surpasses Shui Xian.”

Rougui conquers the senses with its bold, penetrating aroma – a fragrant force that lingers long after the cup is empty. Its high-spiced character is unforgettable, combining the freshness of the roast, the minerality of the rock, and the signature cassia spice.

Rock Bone & Floral Fragrance – Gold Award Da Hong Pao

Da Hong Pao grows in the typical Danxia landform of Wuyi Mountain, thriving in rocky hollows and cliff crevices – giving rise to the saying: “Every rock has its tea; no rock is without tea.” This legendary tea earns its fame from the perfect marriage of mineral “rock bone” and elegant floral fragrance.

Brewing Recommendation – Getting the Best from Your Wuyi Rock Teas

To unlock the full character of these charcoal-roasted oolongs, we recommend traditional gongfu brewing. The dense leaves require room to unfurl, and the complex mineral notes are best expressed through precise temperature and timing.

Recommended Setup:

• Teaware: A small gaiwan (120–150ml) or Yixing purple clay pot – both retain heat well and allow the leaves to expand freely.

• Water Temperature: Always use freshly boiled water at 100°C (212°F) – do not let it cool. Rock teas need full boiling heat to release their deep-roasted aromas.

• Tea Amount: Use approximately 8 grams of tea per 150ml of water. If using a gaiwan, fill it about one-third full with dry leaves.

Step-by-Step Steeping:

1. Warm the Vessel – Rinse your gaiwan or pot with boiling water to preheat it, then discard the water.

2. Add the Leaves – Place the dry leaves into the warm vessel and close the lid. Give it a gentle shake, then open and inhale the awakened fragrance.

3. Rinse (Awakening) – Pour boiling water over the leaves and immediately pour it out after 2–3 seconds. This “wake-up” rinse cleans the leaves and primes them for infusion.

4. First Infusion – Refill with boiling water, cover, and steep for 3–5 seconds – then decant into a fairness cup. The liquor should be a bright orange-red.

5. Subsequent Infusions – Add 3–5 seconds to the steeping time for each additional brew. All four teas hold their character for up to 10 infusions, with flavours evolving from bright and bold to deeper and sweeter.

For a Simpler Western-Style Brew:

Use about 5 grams of tea in a 300ml mug or teapot. Pour boiling water over the leaves, steep for 2 to 3 minutes, then strain. For a second cup, increase the steeping time to 3–4 minutes.

Pro Tip: Never leave the leaves sitting in water for too long – over-steeping can release unwanted astringency. Always decant all the liquid after each steep.

Key Specifications

Packaging Variants Available

Each box is elegantly packaged with individually sealed tea bags inside, perfect for personal enjoyment or gifting. The complete collection comes in a larger box housing all four selections – an ideal way to experience the full spectrum of Wuyi rock tea.

Storage & Handling

Keep sealed, away from direct sunlight, moisture, and strong odours. Store at room temperature to preserve the tea’s original character. Under proper conditions, these teas retain their flavour and aroma for over 12 months.