Wuyi Jin Xuan Yancha Rock Tea


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US $5.99 - US $127.99
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Product Overview

Jin Xuan Yancha is a rock oolong from the Wuyi Mountain in Fujian Province, China but also has a bond with Taiwan Jinxuan oolong. This varietal is not native to the Wuyi Shan but was introduced in the late 1980s. It is a varietal that quickly adapts to the excellent geographical conditions of the area, resulting in an exquisite and demanding tea.

Wu Zhenduo, a tea master in Taiwan, was from Fu'an city and graduated from Fu'an Advanced Tea School in Fujian Province. Wu Zhenduo went to Taiwan in 1947 and served as the director of the Taiwan Tea Improvement Field and a professor at National Taiwan University. He cultivated more than ten new varieties of Taiwanese tea in his life. In particular, he used Tai Nong No. 8 as the female parent and the hard-branched red heart oolong as the male parent and bred "Tai Cha No. 12" by artificial crossbreeding. It has good production traits and is planted in a large area in Taiwan. He did not forget his hometown in Fujian and named Jin Xuan after his grandmother. In June 1988, Wu Zhenduo and his wife returned to Fu'an, where they had been away for more than 40 years, to visit relatives and friends, and Jin Xuan was introduced to Fu'an. Today, Jinxuan has been introduced to the Wuyi Mountain area for planting, and new varieties are produced according to traditional rock tea technology.

These long, dark, and twisted oolong tea leaves were harvested in May, and hand processed in very small batches. Carefully roasted to a medium level by the farmer. Slightly less oxidized and roasted than most rock oolong teas, our Jin Xuan was roasted just two times at low temperatures to preserve the aroma, resulting in a well-balanced, floral perfume with toasty and fruity notes. 

The roast on this Jinxuan is noticeable, but merges seamlessly with the light natural milky, buttery flavor of the tea, providing a complex brew with notes of bread, pastry and saffron. A very refreshing tea to enjoy any time.

Brewing Guide: We recommend using spring or filtered water. Heat to 195F/90C. Use 2.5g / 1.5 tsp of tea for 12 oz of water. Steep 4-6 minutes.


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