DESCRIPTION
This is a rare wild-origin oolong tea produced in the Banshan (half-rock) zone of the Wuyishan terroir, Fujian Province. The material comes from abandoned tea gardens where Qizhong (奇种), an old Wuyi variety, has grown without human intervention for many years. No trimming, no fertilizers, and natural mountain ecology shape the leaf’s balanced chemical profile and stable mineral character.
The tea is processed using traditional Wuyi techniques: sun-wilting, indoor oxidation, rolling into long stripe-shaped leaves, and medium fire baking (中火焙). This roasting level gives the tea a structure that sits between light oolongs and classic Da Hong Pao styles — clean, layered, and mineral-rich.
The infusion is clear orange-amber, with a calm woody aroma, soft fruit notes, and a distinct mineral spine. The taste is smooth, moderately roasted, and persistent, showing the typical yan yun (岩韵) — the “rock resonance” that defines authentic Wuyi teas. The aftertaste is long and steady, revealing the depth of wild-grown leaf material.
