Description ORIGIN & HARVEST TIME Fujian, Mount Wuyi, 2025, China CHARACTER Distinctive character and depth: cumin, pepper, white-fleshed peach, cinnamon, dark chocolate, lychee, clove, and spring flowers. Middle roasted, yet impressively full-bodied, this tea remains enjoyable through 15–20 infusions. The leaves unfurl to a green color, reflecting both the refined processing and the gentle roasting. The beauty of this tea comes from its unique terroir. The weathered rock provides mineral-rich soil, while the tea gardens stretch out beneath the cliffs on sunny slopes, producing rich raw material. There is plenty of both aroma and flavor, so the processing was carefully chosen to preserve the fruity minerality without intensifying bitterness through excessive roasting. Strong rolling initiates oxidation, rounding out the sweet, peach-like notes, while the roasting is kept just sufficient to soften the tea’s tannins. In oolong production, craftsmanship begins already at the cultivation and processing stages. In Taiwanese high-mountain gardens, Japanese cherry trees are planted among the tea bushes; they bloom just as the buds emerge, enhancing the fragrance of the tea. In the roasting of Dancong and Wuyi teas, different types of charcoal and ash are layered so that the heat does not scorch the leaves, but gently warms them—allowing the rock character and roasted notes to come into perfect balance. Wuyi Mountain is one of China’s oldest and historically significant tea-producing regions. The rocky terrain yields teas rich in trace elements and minerals of exceptional quality. As Lu Yu wrote in his 8th-century tea book: the finest teas grow among the rocks, the middling ones thrive on gravelly, sandy soil, and the weaker ones in yellow earth. BENEFITS Complex aroma, Rocky (Yan Yun), Mineral, Spicy, Fruity, Historical, Unique, Memorable STRENGTH-CAFF: 3/10 DOSAGE & BREWING GUIDELINE A) Traditional Ceremony: 5-8g tea leaves 150 ml water — 85 °C, 20-30 sec. — 10 infusions B) Western Style: 1g tea leaves / 100 ml water — 85 °C, 1-2 minutes — 4 infusions
