Medium Roast Spring Other Wuyi Rock Teas

This medium-roasted Wuyi Yancha offers a robust and warming profile. Expect a delightful interplay of toasted nuts, baked fruit, and a distinctive mineral undertone, culminating in a satisfyingly clea. It leans mineral, roasted and fruity.

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 medium roast after picking.