Single-origin tea, direct from the village.
"It smells like orchids first, then honey. By the third cup it's gone warm and nutty, like sandalwood with a little walnut oil underneath."
This oolong has real range. It opens bright and floral, moves through a honeyed, berry-toned middle, and settles into a warm, woody depth with a touch of walnut oil richness by the third steep. Not a one-note tea. Each infusion shifts.
Flavor profile
What happens in the cup
High, bright orchid up front with honeyed sweetness, moving into a berry-like sour-plum note, finishing on a woody sandalwood depth with a trace of walnut. Light, sweet, clean, and smooth, with honeyed sweetness and a berry tang, orchid in the middle, a faint woody finish.
Sandalwood first, then rich orchid softened by honeyed sweetness, finishing on sour-plum sweetness. Fuller-bodied, almost creamy on the palate, still clean and light, with orchid and honey up front, plum sweetness in the middle, more woody depth on the finish and a soft walnut-oil richness.
Soft sandalwood and walnut oiliness first, rich honeyed sweetness in the middle as the orchid fades, finishing on a sweet, slightly powdery plum note. Smooth and sweet, wood and oiliness deepen, plum sweetness and powderiness in the middle, a light orchid note trailing at the end.
Who grew this tea
Made under one of June's tea masters
Hand-picked and made in Anxi, Fujian, in 2018, by one of the national-level tea masters June trained under, using traditional processing, oxidized and roasted in the classic style, then aged (chenhua) for over 7 years to build the plum-toned depth. Light enough to keep the orchid top notes, with enough roast and age to build real weight underneath.
Perfect moments for this tea
How to brew
Full boiling water is fine here. The roast can carry the heat, unlike lighter, unroasted teas.