Heavy Roast Spring Other Wuyi Rock Teas

This heavily roasted Wuyi Yancha offers a robust cup with pronounced mineral undertones and a deep, warming roast character. Expect layers of caramelized sweetness and a satisfyingly lingering finish . It leans mineral, roasted and caramel.

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 Que She cultivar. This batch is from the Spring harvest. The leaves got a heavy roast after picking.

Starts at $1.99 from King Tea Mall, or about $0.09/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Explore more oolong teas on Teadar.