TONGXINSHE Zhengyan Jin Mu Dan Oolong Tea

8.4 gram

CHF 18.00

TONGXINSHE Zhengyan Jin Mu Dan Oolong Tea

CHF 18.00

Currently in Japan for this season’s harvest. Orders ship from June 3rd.

A Wuyi rock tea from the core Zhengyan production area of Mituo Rock

Hand harvested • Triple charcoal roasted • Spring 2025 harvest • Wuyi Mountain, Fujian, China

A floral, mineral-rich rock oolong from the heart of Wuyi.

Producer: Tongxinshe Teahouse

A Wuyi-based teahouse working directly with master tea makers in the Zhengyan core production area. The triple charcoal roasting is carried out by hand using traditional methods that have defined Wuyi rock tea for generations.

Origin:
Mituo Rock, Zhengyan core production area, Wuyi Mountain, Fujian, China
Spring 2025 harvest
Cultivar: Jin Mu Dan (Tieguanyin × Huang Dan)

2025 Spring Harvest

Wuyi rock teas are among the latest harvested in China, picked once a year in late spring when the leaves have reached full maturity. Only mature leaves are used, with stems and yellow leaves removed by hand over the months following the rough tea making.

The Jin Mu Dan cultivar is recognised for its tight, compact leaves with a glossy dark brown colour and a faint purple lustre. It carries an unusually concentrated floral profile that has earned it the reputation of "the perfume of teas".

Color & Texture:

Bright orange-yellow liquor, clear and translucent, with a silky, full-bodied texture

Flavor Profile:

Gardenia and orchid on opening, followed by peach, honey and caramel, finishing with the clean mineral lift of Wuyi rock rhythm

Character:

Aromatic, mellow, mineral. Refined enough for ceremonial service, generous enough for repeated infusions

BREWING INSTRUCTIONS

Gongfu method (recommended)

Tea: 5 g in a 100 ml gaiwan
Water: heated to 95–100°C
Rinse the leaves briefly with hot water and discard
First infusion: 10 seconds. Each subsequent infusion: add 5–10 seconds
The leaves will yield 6 to 8 quality infusions

Western method

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

Use: Suitable for gongfu service, table service, after-meal pairing with savoury or roasted dishes

Storage:
Keep sealed in a cool, dry place away from sunlight and strong aromas.
Best consumed within 12 months of opening, although the roast will continue to settle and improve with rest.