Product Overview
Wuyi Rock Tea Su Xin Lan originates from the core Zhengyan area of Wuyi Mountain, where tea trees grow among rocky cliffs and mineral-rich soil. The unique terroir, combined with careful traditional processing, gives this tea a refined and elegant character. It is especially known for its exceptionally pronounced floral aroma, which is clear and expressive, yet never overpowering.
In processing, Su Xin Lan follows classic Wuyi Yancha craftsmanship. Fresh leaves are hand-harvested at optimal maturity, and oxidation is carefully managed through repeated shaking and resting. This allows floral compounds to develop fully while maintaining freshness and clarity. The roasting is intentionally kept on the lighter side, serving to stabilize the tea and enhance its aroma rather than dominate it. This results in a floral fragrance that is unusually vivid, supported by a gentle, well-integrated roasted note.
After brewing, the infused leaves fully unfurl and display a brown-green color. The leaves are soft and elastic, reflecting moderate oxidation and a restrained roasting approach. This leaf character further confirms the tea’s freshness and the precise control used during processing.
Due to the lighter roast, the liquor is brighter and lighter in color than traditionally medium-roasted Wuyi rock teas, showing a clear golden to light amber hue. The taste is smooth, gentle, and non-aggressive. The first sips reveal floral sweetness and soft roasted warmth, followed by a clean mineral character and a lingering, cooling aftertaste. The mouthfeel is rounded and comfortable, with no sharp edges, making the tea easy to drink and suitable for longer tea sessions.
When drinking, the roasting character is present in a restrained and refined way. It appears as a soft warmth in the aroma and taste, adding depth and roundness without drawing attention to itself. The roasted note never feels heavy or smoky; instead, it sits quietly beneath the floral layers, giving the tea structure and balance. This understated roast works in harmony with the floral aroma, creating a sense of completeness and calm rather than intensity.
Brewing Guide: For brewing, the Gongfu style is recommended to best express both aroma and balance. Use a gaiwan or small Yixing teapot with 6–8 grams of tea for 120–150 ml of water. Water temperature should be near boiling, around 95–100°C. After a quick rinse if desired, brew the first infusion for 10–15 seconds, keeping the second infusion similar in length. Gradually extend the brewing time with each subsequent infusion. The tea can be brewed for 8 or more infusions, consistently delivering floral clarity, gentle roasted warmth, and lasting sweetness.