EN
Jiu Long Ke Ban Tian Yao is a rock oolong (yancha) from the famous Nine Dragons Gorge in the Wuyi Mountains, Fujian Province. The tea was made by master Guo Jiafu and belongs to the second harvest. The name "Ban Tian Yao" is usually translated as "halfway to heaven," referring to the height at which the tea bushes grow.
Wuyi oolongs are famous for their minerality, which tea people call "yan yun," the "rhythm of the rocks." The combination of rocky soil, humid air and careful roasting gives a drink with a clear structure, gentle sweetness and a long aftertaste. The 8 g pack is meant for getting to know the variety.
Characteristics
- Tea type: oolong, rock (yancha)
- Region: Nine Dragons Gorge, Wuyishan, Fujian, China
- Harvest: second
- Master: Guo Jiafu
- Form: loose leaf
- Pack weight: 8 g
Aroma and Taste
Dry leaf: dark twisted leaf with an expressive smell of roast, flowers and ripe fruit.
Liquor: deep, dense and even; sweetness combines with a light mineral note of the rocks.
Aftertaste: long and clean, with floral and sweet shades.
Why You'll Love It
This tea suits those who love Wuyi oolongs and want to compare the character of different parts of the gorge. It is well suited to an unhurried pause with a book or a conversation, and the leaf holds up to several infusions.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- 5-6 g of tea per 100-120 ml gaiwan
- Water 90-95 °C; a quick rinse
- Infusions of 10-15 s, then gradually longer
- The oolong holds up to 6-8 infusions
Western-style brewing (teapot or heat-resistant mug):
- 3 g of tea per 200 ml of water
- Water 90-95 °C
- Steep for 3-5 min
- Can be brewed again
Storage
Store in a dry, cool place, in a closed jar, away from light and foreign odors. Rock oolongs are sensitive to moisture.
