Heavy Roast Spring Other Wuyi Rock Teas

This Wuyi Yancha offers a robust character, balanced by delicate floral undertones. Expect a complex profile with a distinct mineral foundation, complemented by warm, toasted notes from its medium-hea. It leans mineral, floral and roasted.

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 Fujian, China from the Ban Tian Yao cultivar. This batch is from the Spring harvest. The leaves got a heavy roast after picking.