Grown in Wuyishan, this iconic high mountain oolong is a perfect addition to any tea lovers collection. Yancha, or rock oolong, is unique in flavor for several reasons. The tea buses grow between tall mountainous rocks that block out most of the sunlight, causing the leaves to grow very slowly. This, in combination with the mineral rich soil allow the leaves to soak up more flavor through their roots and develop a depth in flavor that is sought after. This farmer has been crafting Wuyi Yancha for over 60 years, and his skill is easily recognizable.
The name Lao Cong means "old bush" and Shui Xian means "narcissus". True to its name, this tea offers a beautiful floral note that is subtle but pairs perfectly with the rich roasty notes of the firing. Smooth and easy to drink, the age of the trees can felt as the flavor lingers deep in your throat after each sip. The flavor opens in layers; at first warm heartwood, then ripe longan, with an after note of fresh paperwhites that cleanse the palate for the next sip.
Harvest: Spring, 2021
Origin: Fujian, China
One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.
Harvest: Summer, 2021
Origin: Luye, Taiwan
Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. This is an aged tea, plucked in the spring and roasted periodically over hot charcoal in bamboo baskets over the course of 6 years. The tea was harvested in 2016 and finished for us in 2021. The dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Once steeped, it exudes baked goods while preserving the underlying freshness of the green leaf. The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. The warming sensation stays in your mouth and throat urges you to take another sip.
The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available annually.
Origin: Anxi, China