Spring Yan Cha

This oolong from Fujian, China offers a distinctive drinking experience. This delightful rock oolong unfurls with the inviting warmth of spiced cakes, hinting at nutmeg and molasses. Dark, luscious stone fruits mingle with the succulent sweetness of peach syrup, creating a. It sits in the "Spiced" and "Fruity" and "Sweet" flavor families, so expect a cup that leans spiced and fruity and sweet.

Aim for water around 85–95 °C (185–205 °F). Western style: steep for 3–4 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–30 s infusions (8–15 steeps) for multiple short steeps — this way you can taste how the flavor evolves. Roasted oolongs can handle higher temps — don't be afraid of boiling water for heavy roasts.

This oolong is grown in Fujian, China and is made from the chuntao cultivar. This particular batch comes from the Spring harvest.