2025 Pure Qian Li Xiang | Wuyi Rock Tea Oolong

8.5 gram

CHF 35.00

2025 Pure Qian Li Xiang | Wuyi Rock Tea Oolong

CHF 35.00

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A purebred ancient cultivar Wuyi rock tea from a single named terroir, limited to 15 kg worldwide

Hand harvested • Twice charcoal roasted with eight months of rest between roasts • May 2025 harvest • Water Curtain Cave Qishan, Zhengyan core area, Wuyi Mountain, Fujian, China

A high-fragrance Wuyi rock tea for those drawn to elegant, floral profiles.

Total worldwide release of 15 kg. Once sold, we cannot guarantee further stock.

Producer: Tongxinshe Teahouse, a respected Wuyi house working with master tea makers in the protected production area. Each release reflects a named terroir and traditional methods of rock tea craft.

Origin: Water Curtain Cave Qishan, Zhengyan core production area, Wuyi Mountain, Fujian, China

Harvest: May 2025

First roast: 2025. Eight months rest. Second roast: January 2026

Tea type: Qian Li Xiang, Wuyi rock oolong

2025 Spring Harvest

Wuyi rock teas are picked once a year in late spring when the leaves have reached full maturity. The fresh leaves for this release were carefully selected from purebred Qian Li Xiang tea trees rooted in the rock crevices of Water Curtain Cave Qishan in May 2025.

PROCESSING

The leaves were finished using a twice charcoal roasting process with an eight-month natural ageing period between the two roasts. The first roast was applied in 2025 immediately after the initial production to fix the aroma and remove green notes. The second roast was applied in January 2026 at light-to-medium intensity, with slow, low heat carefully controlled to preserve the natural fragrance of the cultivar.

The leaf is Qian Li Xiang, a native purebred ancient cultivar of Wuyi. It is not an introduced variety and is documented in the Records of Famous Wuyi Tea Cultivars. The cultivar is recognised for its natural orchid and gardenia fragrance, which is high and sharp without becoming pungent, and for the way it expresses the rock rhythm of its growing site.

Color & Texture:

Golden, bright and clear liquor with the colour of amber and a gentle luster under light. Smooth and fine on the palate

Flavor Profile:

Elegant orchid fragrance on opening, layered with gardenia and a mild charcoal warmth. The aroma is embedded in the liquor rather than floating above it, accompanied by a subtle but distinct rock rhythm. Quick, long-lasting sweet aftertaste, with the fragrance lingering on the teeth and palate

Character:

High-fragrance, elegant, transparent. A Wuyi rock tea where the cultivar's natural aroma is the centre of the experience

Gongfu method (recommended)

Tea: 5 g in a 100 ml gaiwan, or one full sachet (8.3 g) in a 110 to 150 ml gaiwan or small Yixing teapot
Water: heated to 100°C, freshly boiled. Spring or purified water recommended
Rinse the leaves briefly with hot water and discard
First infusion: 10 seconds. Each subsequent infusion: add 5 to 10 seconds
The leaves will yield 10 or more quality infusions, with the fragrance remaining present even in late steeps

Western method

Tea: 3 g per 200 ml
Water: heated to 95 to 100°C
Steep for 3 minutes, then strain immediately

Use: Suitable for gongfu service, refined table presentation, contemplative drinking sessions. Particularly suited to drinkers who appreciate high-fragrance, elegant rock teas

Storage:

Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.

Light-roast Wuyi rock teas are best enjoyed within the first one to two years after the second roast, when the fragrance is at its peak.

Best before: [date]