Discover the Rich Character of Wuyi and Chinese Oolong Teas

A compact yet expressive set designed to explore traditional and modern oolong styles—from roasted rock teas of Wuyishan to a floral low-caffeine Tie Guan Yin. This selection lets you taste how roasting, leaf processing, and cultivar bring character into each infusion.

A perfect introduction for tea explorers or a refined tasting set for connoisseurs.

Included Teas

Shui Xian (60 g)
A classic Wuyi oolong, known as "Narcissus." Deeply roasted, it brings earthy warmth, baked fruit, wood, and subtle floral notes. Smooth and comforting, ideal for meditative steeps.

Da Hong Pao (60 g)
Iconic Wuyi yancha (“rock tea”), also known as Big Red Robe. Strong mineral backbone with dark roasted aroma and a dry, slightly sweet finish. Full-bodied and lingering.

Di Kafei Tie Guan Yin Cha (60 g)
A gentle, low-caffeine variation of Tie Guan Yin. Offers a lighter roast with soft orchid-like aroma, mild sweetness, and smooth texture. Floral and easy on the body—great for evening or sensitive drinkers.

Why Choose This Set?

• Compare roasted Wuyi cliff teas with floral Anxi-style Tie Guan Yin

• Enjoy both bold and gentle oolongs in one tasting

• Experience traditional processing: deep roast, rock minerality, and light fragrant roasting

• Suitable for both beginners and seasoned tea lovers

Brewing Tips

Western Style

• Tea: 3–5 g per 250 ml

• Temperature: 95–100 °C

• Steep time: 2–4 minutes (adjust based on roast level)

Gongfu Style

• Tea: 5–7 g per 100 ml

• Temperature: 95–100 °C

• First infusion: 20 seconds

• Add 10–15 seconds with each next infusion (expect 6–8 steeps)

Pro Tip
Begin with Di Kafei Tie Guan Yin to enjoy its light floral notes, then move to Shui Xian and end with the robust and mineral-rich Da Hong Pao.

What You’ll Discover

This set offers a clear introduction to the roasted and floral expressions of oolong. You’ll taste the mineral strength and depth of Wuyi teas, contrast it with the soft florals of Tie Guan Yin, and experience how roast and region shape aroma, texture, and finish.