Description: Wuyi Rock Oolongs are renowned worldwide amongst tea lovers. They are synonymous with deep roasted, rich, and complex flavors with a predominance of bass and rock minerality.
Unlike the famous Wuyi cultivars (Tie Luo Han, Qi Dan, Bei Dou, Shui Jin Gui, Bai Ji Guan), this Huang Dan cultivar is less well known which is a shame because it is delicious. Yes, it is a bit thinner in texture than these heavyweights but this is more than balanced by its fruity, floral fragrance, and light refreshing satisfaction.
Huang Dan is a meeting between the floral, fruity and creamy Dan Cong Oolongs and the bassy, woodsy depths of a Wuyi Yancha. If you find a batch that gets this balance spot on then you have a winning tea that is versatile and delicious. This is one of those batches.
Complex, strong floral aroma of a bouquet of wildflowers, fascinating fruity sweetness with a lovely and pleasant lingering aftertaste.
Brewing Guide: Place one teaspoon per cup into an infuser, filter, or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.