One of the treasures of the spring harvest, Fragrant Flower, Yao Qing, is a "fresh tea" made to local customs, in limited quantity and sold locally. This early harvest tea offers fragrances reminiscent of the spring flowers surrounding the farm. The teamaker found hints of flowers and processed the leaves to preserve and encourage these natural aromas.
Lot Notes. Made by Mr. Wang on his farm near Fuding. This oolong cultivar is oxidized to the coloration and aromas of a black, yet its mouth-filling notes have grown in the crafting of the leaves. Large leaves open to enlivening, clean flavors.
Tea Facts. The cultivar is Mei Zhan, a traditional oolong varietal cultivated for hundreds of years throughout China. Cultivars are intensively farmed in mountain areas of Fujian Province. Harvested the first week of April 2025.
Tasting Notes. The taste is naturally sweet and lush. The flavor is light stone fruit with a floral note. Think ambrosial and refreshing. The leaves will steep multiple times.
Brewing Suggestions. A teaspoon of leaf for every 6-8 ounces of water. Use water temperature of 195-205 F. Steep for 2 minutes and taste. Tea is made with sweet notes so a longer steep time will bring forward more flavor, not pungency.
SKU: B-FF-5
OOLONG TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.