Wuyi Yancha Sampler
Regular price
$22.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
This sampler brings together four rock oolongs, each representing a different style.
What’s included?
Zui Gui Fei (“Drunken Noble Consort”) 8g*1
This Zui Gui Fei is processed with a slow charcoal roast to preserve its distinctive cultivar aroma. Fast, high heat is avoided so its more delicate aromatics are not driven off. Instead, the tea is finished over a steady medium charcoal fire, allowing its signature floral character to remain clear and intact. For those who prefer yancha with elegant florals, this Zui Gui Fei offers a more graceful, floral-led expression.
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Guo Xiang Rou Gui (“Fruity Cinnamon”) 8g*1
This Rou Gui balances ripe fruit notes with the cultivar’s familiar cinnamon character. The cinnamon is present, but not so strong that it overwhelms the fruit, allowing the two to stay clear and in harmony. Careful oxidation and repeated charcoal roasting help shape that balance into a deeper, more rounded expression.
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Classic Rou Gui (“Classic Cinnamon”) 8g*1
This Rou Gui is all about the classic character of the cultivar. The flavor is rich, intense, and immediately recognizable, with its signature cinnamon note coming through especially clearly here. It is for someone who wants to experience the classic character of the cultivar clearly, with all its spice and energy.
Click to see this tea on its own page
Huang Mei Gui (“Yellow Rose”) 8g*1
We gave this Huang Mei Gui a medium charcoal roast to bring more balance and fullness to the cup. Instead of letting the aroma float above the tea, this roast helps it settle into the liquor, giving the tea a more grounded, cohesive feel. The first infusions are led by a soft rose note with a faint caramel sweetness. As the session goes on, florals and ripe fruit notes gradually come together in an amber liquor that feels full and rounded.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)