This oolong is harvested along the Wuyi mountains and is from the Yancha, or "rock tea" family. It is made using the Qi Lan tea plant. It is an intermediately oxidised oolong and its leaves are intensely roasted at the end of the preparation process.
An excellent rock tea with powerful roasted notes, which combine together with complex cooked fruit, spice and honey fragrances with camphor hints.
To deploy all the aromatic complexity, the leaves should be infused multiple times with the traditionnal chinese method, the Gong Fu Cha.
This tea is grown organically and certified by Ecocert, an accredited independent certification body.
- Fujian, China
- Tea colour:
- Oolong (medium oxidation)
Appearance: large twisted leaves
Fragrances: toasted, woody, incense
Fragrances: toasted, vanilla, spiced
Colour: dark ochre
Flavours: sweet, slight acidity
Fragrances: toasted, cocoa, wood, incense, spiced (vanilla, ginger), mineral, stewed fruits
Suggestion of preparation
With the tasting set: 5' minutes in water heated to 90°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.