Spring Ya Shi Xiang Dancong

This exquisite Oolong offers a fascinating aroma reminiscent of magnolia and sweet cream, complemented by a distinct minerality. The liquor is smooth and complex, unfolding with layers of tropical fru. It leans floral, mineral and creamy.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Guangdong, China. This batch is from the Spring 2020 harvest.