{"title":"Black Tea","description":null,"products":[{"product_id":"black-tea-wuyi-mountain-zhengshan-xiaozhong-no-6-ovanyu","title":"Black Tea: Wuyi Mountain Zhengshan Xiaozhong No. 6 — ovanyu | 125g","description":"\u003ch2\u003eThe Original Black Tea — From the Mountain Where It All Began\u003c\/h2\u003e\n\u003cp\u003eEvery black tea in the world traces its lineage to one place: the Wuyi Mountains of Fujian Province, China, where Zhengshan Xiaozhong — Lapsang Souchong — was first produced in the 17th century. This is not a category. It is an origin. And within that origin, there are expressions that have been refined across generations into something that bears almost no resemblance to the smoky, heavily processed versions that first traveled to European markets centuries ago.\u003c\/p\u003e\n\u003cp\u003eovanyu's Zhengshan Xiaozhong No. 6 is one of those expressions: a high-grade, pine-smoke-free interpretation of this historic tea, sourced from the Tongmu Reserve in the core Wuyi Mountain region — where protected old-growth forest, altitude, and cool mountain humidity create conditions for a black tea of exceptional natural sweetness and aromatic complexity. The honey fragrance is immediate and generous. The floral note is present and refined. The body is full, smooth, and long. This is where black tea begins — at its most complete.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Zhengshan Xiaozhong No. 6\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWarm, Generous Honey Fragrance (Mì Xiāng Wéi Zhǔ)\u003c\/strong\u003e — The defining character of high-grade Zhengshan Xiaozhong: a natural, voluminous honey sweetness that fills the cup from the first pour and sustains through the finish. This is not the faint sweetness of a lighter black tea — it is immediate, warm, and completely genuine: the direct expression of the Tongmu tea leaf processed at its best. It coats the palate without weight, and it stays without fading.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRefined Floral Accent (Huā Xiāng Dié Qiē)\u003c\/strong\u003e — Woven through the honey character of No. 6 is a subtle, refined floral note — rose petal, dried longan blossom, a whisper of jasmine — that lifts the cup without competing with the dominant honey sweetness. This is the floral quality that distinguishes a high-grade Zhengshan Xiaozhong from more standard expressions of the same category: present, distinct, and quietly elegant. It is most apparent in the cup aroma and in the long finish after the swallow.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich, Full-Bodied Depth (Zī Wèi Nóng Yù)\u003c\/strong\u003e — The body of No. 6 is rich and round — full without heaviness, smooth without flatness. The Tongmu terroir and the quality of the leaf produce a mouthfeel that carries the honey and floral character through the palate experience with a completeness and persistence that lighter-grade Lapsang Souchong cannot achieve. Every sip is satisfying in itself and prepares for the next.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Clean Returning Sweetness (Huí Gān Chí Jiū)\u003c\/strong\u003e — After the swallow, No. 6 delivers a long, naturally sweet return — clean and warm, building gradually and staying. This hui gan is the mark of quality Tongmu Zhengshan Xiaozhong: a sweetness that arrives after the initial body has passed and that lingers in the throat long after the cup is finished. It is what brings you back to the next steep before you have decided to.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTongmu Reserve Origin, Pine-Smoke-Free, Full Traditional Process\u003c\/strong\u003e — Sourced from the Tongmu Nature Reserve in the core Wuyi Mountain region — a protected area of old-growth forest where Zhengshan Xiaozhong originated and where the conditions for high-grade production are most completely present. No. 6 is a non-smoked expression: the pine-smoke character associated with export-grade Lapsang Souchong is absent, allowing the natural honey, floral, and mouthfeel qualities of the Tongmu leaf to express without interference. Processed through traditional Zhengshan Xiaozhong methods: withering, rolling, full oxidation, and drying.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tongmu Reserve, Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Zhengshan Xiaozhong (Lapsang Souchong) — Non-Smoked, High Grade\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — traditional Zhengshan Xiaozhong process, no pine smoking\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Tongmu Wuyi Mountain black tea leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 5–8 infusions. Gongfu brewing allows the honey and floral character to express across multiple rounds — the honey sweetness leads in the early steeps; the floral note becomes more distinct in the middle rounds; the hui gan sweetness is most sustained toward the end. Use near-boiling water throughout.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 3–4 minutes. The honey sweetness and full body of No. 6 come through immediately in a Western format — rich, satisfying, and completely accessible without Gongfu equipment. Re-steep once or twice with an additional 30 seconds each time. Also excellent with a splash of whole milk, which amplifies the honey character without obscuring the floral note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction produces a naturally sweet, smooth brew in which the honey fragrance is the dominant note and the floral accent comes through with exceptional clarity. One of the most effortlessly enjoyable cold brews in the ovanyu range. Serve at room temperature or over ice.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Zhengshan Xiaozhong, and how is it different from Lapsang Souchong?\u003c\/strong\u003e\u003cbr\u003e\nA: Zhengshan Xiaozhong and Lapsang Souchong refer to the same tea — the former is the Chinese name, the latter the Anglicized term that entered the Western market. However, what most Western consumers know as Lapsang Souchong is a heavily pine-smoked, lower-grade version of the tea that was developed for export markets. Authentic, high-grade Zhengshan Xiaozhong — like No. 6, sourced from the Tongmu Reserve — is typically non-smoked, and tastes nothing like the smoked version: it is characterized by natural honey sweetness, a refined floral note, and a full, smooth body. If you have only encountered smoked Lapsang Souchong, No. 6 will be a complete revelation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea smoked?\u003c\/strong\u003e\u003cbr\u003e\nA: No. No. 6 is a non-smoked expression of Zhengshan Xiaozhong. The pine-smoke character associated with export-grade Lapsang Souchong is entirely absent. What you will taste is the natural character of the Tongmu leaf: honey, floral notes, a full body, and a long returning sweetness — with nothing added and nothing obscured.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Zhengshan Xiaozhong compare to other Chinese black teas?\u003c\/strong\u003e\u003cbr\u003e\nA: Zhengshan Xiaozhong is the original Chinese black tea — the category from which Keemun, Yunnan Dian Hong, and all other Chinese black teas ultimately descend. Within the black tea spectrum, No. 6 sits at the honey-forward, full-bodied end: richer than Keemun, warmer and less malty than Dian Hong, and with a specific floral note that is unique to the Tongmu terroir. It is the black tea for those who want depth and sweetness without smoke or bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Can I add milk?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. While No. 6 is exceptional on its own, whole milk amplifies the honey character and creates a warm, naturally sweet cup that requires no sugar. A small amount of high-quality milk is all that is needed — enough to complement the tea without obscuring the floral note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Zhengshan Xiaozhong is the origin of all black tea — a gift with genuine historical depth and immediate sensory impact. No. 6, as a high-grade non-smoked expression from the Tongmu Reserve, is both exceptional in quality and accessible in character: appropriate for serious tea drinkers and for those being introduced to Chinese black tea for the first time. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984071524415,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_da7ed36b-f4f1-43e2-ab83-efefd37dc00d.jpg?v=1790416912"},{"product_id":"black-tea-wuyi-mountain-zhengshan-xiaozhong-no-4-ovanyu","title":"Black Tea: Wuyi Mountain Zhengshan Xiaozhong No. 4 — ovanyu | 125g","description":"\u003ch2\u003eBlack Tea, Bright and Floral — Zhengshan Xiaozhong at Its Most Luminous\u003c\/h2\u003e\n\u003cp\u003eZhengshan Xiaozhong — the original black tea, born in the Wuyi Mountains of Fujian Province in the 17th century — is a category with more range than most tea drinkers realize. At one end: rich, honey-forward expressions of considerable weight and depth. At the other: bright, floral expressions in which the lightness of the Tongmu leaf comes fully to the foreground — vivid, refreshing, and with a clarity that feels more like the finest oolong than the black tea most people know.\u003c\/p\u003e\n\u003cp\u003eovanyu's Zhengshan Xiaozhong No. 4 is that expression. Sourced from the Tongmu Reserve in the protected core of the Wuyi Mountain region — where old-growth forest, altitude, and cool mountain humidity create conditions for natural aromatic intensity — No. 4 is a lighter-grade expression of this historic tea: the floral character is vivid and clearly present, the body is clean and refreshing, and the returning sweetness is long without being heavy. This is Zhengshan Xiaozhong for those who want brightness above all.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Zhengshan Xiaozhong No. 4\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVivid, Forward Floral Fragrance (Huā Xiāng Míng Xiǎn)\u003c\/strong\u003e — The defining character of No. 4 and the quality that most clearly distinguishes it from No. 6: the floral note is not a refinement woven through a dominant honey sweetness — it is the lead. Rose, dried longan blossom, a whisper of osmanthus — present immediately in the cup aroma and in the first sip, vivid and clearly drawn. This is a black tea that opens with fragrance: bright, specific, and completely natural from the Tongmu leaf.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClean, Refreshing Character (Zī Wèi Qīng Sǎng)\u003c\/strong\u003e — The body of No. 4 is lighter and more refreshing than No. 6 — clean on the palate, with a crispness that black tea at this quality level rarely achieves. There is no astringency, no bitterness, and no heaviness: the cup finishes cleanly and calls for the next sip without lingering weight. This is the quality that makes No. 4 particularly compelling as an all-day tea — endlessly approachable, never demanding.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Natural Returning Sweetness (Huí Gān Chún Zhèng)\u003c\/strong\u003e — After the clean, refreshing first impression, No. 4 delivers a long, naturally sweet return — warm and genuine, arriving after the swallow and building gradually in the throat. The honey character that defines No. 6 is present here as a background note rather than a foreground quality — softer, subtler, and more persistent than immediate. It is the sweetness that stays after the brightness has passed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTongmu Reserve Origin, Non-Smoked, Traditional Process\u003c\/strong\u003e — Sourced from the Tongmu Nature Reserve — the protected old-growth forest in the Wuyi Mountain core where Zhengshan Xiaozhong originated. No. 4 is a non-smoked expression: the pine-smoke character associated with export-grade Lapsang Souchong is entirely absent, allowing the natural floral and refreshing qualities of the Tongmu leaf to express without interference. Traditional processing: withering, rolling, full oxidation, and drying.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Approachable Entry Point — Zhengshan Xiaozhong for Every Occasion\u003c\/strong\u003e — Where No. 6 rewards focused attention with its layered honey and floral depth, No. 4 rewards simply being present: bright, clean, and immediately pleasurable without requiring context or comparison. It is the Zhengshan Xiaozhong to reach for first — the expression that most directly shows what makes this historic tea compelling to those encountering it for the first time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tongmu Reserve, Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Zhengshan Xiaozhong (Lapsang Souchong) — Non-Smoked, Floral Expression\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — traditional Zhengshan Xiaozhong process, no pine smoking\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Tongmu Wuyi Mountain black tea leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 200–205°F (93–96°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 5–7 infusions. A slightly lower temperature than No. 6 preserves the bright floral character and refreshing clarity at their most vivid. The floral fragrance peaks in the first two steeps; the clean sweetness and returning hui gan become more prominent from the third infusion onward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3g | Water: 12 oz (350ml) | Temperature: 200–205°F (93–96°C)\u003cbr\u003e\nSteep 2–3 minutes. The brightness and floral clarity of No. 4 come through immediately in a Western format — clean, fragrant, and effortlessly enjoyable. Re-steep once with an additional 30 seconds. Excellent as a standalone tea; the lighter body also makes it one of the best in the ovanyu range served over ice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction foregrounds the floral note and natural sweetness with exceptional clarity — producing a bright, clean, naturally sweet brew that is among the most refreshing in the ovanyu range. Serve at room temperature or over ice.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 4 differ from No. 6 in the ovanyu Zhengshan Xiaozhong range?\u003c\/strong\u003e\u003cbr\u003e\nA: The two expressions have different aromatic priorities. No. 6 is honey-forward: rich, full-bodied, and deeply sweet, with a floral note woven through a dominant honey character. No. 4 leads with the floral note: brighter, cleaner, and more refreshing, with the honey sweetness present as a background quality rather than the defining one. No. 6 is Zhengshan Xiaozhong at its most complete and layered; No. 4 is Zhengshan Xiaozhong at its most vivid and immediately pleasurable. For those new to the category, No. 4 is the natural starting point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this the same as Lapsang Souchong?\u003c\/strong\u003e\u003cbr\u003e\nA: Zhengshan Xiaozhong and Lapsang Souchong are the same tea by different names — but No. 4 tastes nothing like what most people know as Lapsang Souchong. Standard Lapsang Souchong in the Western market is a heavily pine-smoked, lower-grade version produced for export. No. 4 is a non-smoked, high-grade Tongmu Reserve expression: naturally floral, clean, and refreshing. If you have only encountered the smoked version, No. 4 will be a complete surprise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for someone new to Chinese black tea?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 4 is an ideal entry point — perhaps the most approachable in the ovanyu black tea range. The floral brightness and clean body make it immediately enjoyable without requiring familiarity with the category, and the non-smoked profile removes the most common barrier for those who have encountered and disliked standard Lapsang Souchong. It is the Zhengshan Xiaozhong to start with.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Can I add milk?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes, though the lighter, floral character of No. 4 is best appreciated without milk on the first encounter. A small amount of whole milk works well if desired and adds a gentle creaminess without obscuring the floral note. Over ice with a splash of cold milk is also excellent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 4 is an excellent gift for those new to specialty Chinese tea — approachable, immediately pleasurable, and unlike anything in the standard Western tea experience. For experienced tea drinkers, it offers a specific and refined perspective on one of the most historically significant tea categories in the world. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984079290431,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_45451d13-4860-470e-b50f-55df2e1f3375.jpg?v=1790417141"},{"product_id":"black-tea-wuyi-mountain-jin-jun-mei-no-8-ovanyu","title":"Black Tea: Wuyi Mountain Jin Jun Mei No. 8 — ovanyu | 125g","description":"\u003ch2\u003eTen Thousand Buds, One Cup — The Pinnacle of Chinese Black Tea\u003c\/h2\u003e\n\u003cp\u003eJin Jun Mei — \"Golden Beautiful Eyebrow\" — was created in 2005 in the Tongmu Reserve of the Wuyi Mountains, Fujian Province, by a small group of master tea craftsmen who set out to make the finest black tea that the Tongmu terroir could produce. Their method: harvest only the single, unopened spring bud — the same standard used for the most prized white teas — and apply the full Zhengshan Xiaozhong black tea process to it. The result was a tea unlike anything that had existed before: extraordinarily fine-textured, with a naturally sweet aromatic complexity that single-bud processing alone can produce.\u003c\/p\u003e\n\u003cp\u003eIt takes approximately 50,000 to 80,000 hand-picked buds to produce one kilogram of Jin Jun Mei. That number is not a marketing claim. It is the reason this tea exists at the quality it does — and the reason its aromatic profile is categorically different from any other black tea you have encountered. ovanyu's Jin Jun Mei No. 8 is sourced from the Tongmu Reserve at the heart of this tradition, expressing the cultivar's most distinctive quality: a warm, naturally sweet potato-like fragrance that is entirely the product of the single spring bud and the Tongmu mountain environment.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Jin Jun Mei No. 8\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWarm Sweet Potato Fragrance (Shǔ Xiāng)\u003c\/strong\u003e — The most distinctive and least expected quality in high-grade Jin Jun Mei: a natural, warm, sweet aroma reminiscent of freshly baked sweet potato or roasted yam — comforting, slightly starchy, and completely genuine. This shu xiang is not a processing artifact or a flavoring — it is the natural aromatic character of the single Tongmu spring bud, concentrated by full oxidation into something that no other black tea produces. It is the quality that makes Jin Jun Mei immediately recognizable and long remembered by everyone who encounters it for the first time.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLayered Aromatic Complexity Beyond the Potato Note\u003c\/strong\u003e — The shu xiang of Jin Jun Mei No. 8 is the lead, but it is not the whole. Woven through the warm, starchy sweetness: a light floral note — rose, dried longan blossom — and a faint caramel warmth that emerges in later infusions as the initial intensity settles. The aromatic profile of a high-grade Jin Jun Mei evolves across steeps in a way that a standard black tea does not, because the single-bud raw material has more layers to give.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExceptionally Fine, Smooth Mouthfeel\u003c\/strong\u003e — The single spring bud produces a mouthfeel of extraordinary delicacy: silky, weightless, and completely without astringency. There is no bitterness, no roughness, no tannin sharpness — only a smooth, naturally sweet body that coats the palate gently and finishes cleanly. This is the textural consequence of using only the finest, most tender part of the tea plant, and it is immediately perceptible from the first sip.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Warm Returning Sweetness (Huí Gān Chún Tìn)\u003c\/strong\u003e — After the shu xiang and the smooth body, No. 8 delivers a long, warm returning sweetness in the throat — sustained, clean, and unhurried. This hui gan carries the warmth of the sweet potato note into the finish, where it remains present through the breath long after the cup is empty. It is the quality that makes experienced tea drinkers put down the cup slowly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSingle Spring Bud, Tongmu Reserve, Full Traditional Process\u003c\/strong\u003e — Harvested exclusively from the single unopened spring bud from Tongmu Reserve tea trees — 50,000 to 80,000 buds per kilogram, all hand-picked — then processed through the complete traditional Zhengshan Xiaozhong method: withering, rolling, full oxidation, and drying. No smoke. No shortcuts. The extraordinary raw material, treated with the care it requires.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tongmu Reserve, Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Jin Jun Mei — Single Spring Bud Black Tea\u003cbr\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Single bud only — approximately 50,000–80,000 buds per kilogram\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — traditional Zhengshan Xiaozhong process, non-smoked\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Tongmu Wuyi Mountain single-bud black tea\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Strongly Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 150–200ml | Temperature: 185–195°F (85–90°C)\u003cbr\u003e\nFirst infusion: 10–15 seconds. Add 10 seconds each round. Yields 6–9 infusions. Jin Jun Mei demands lower water temperature than most black teas — the single bud is delicate, and boiling water will flatten the shu xiang and introduce unnecessary bitterness. Water between 185–195°F extracts the sweet potato fragrance and silky mouthfeel at their most complete. The shu xiang is most vivid in the first two steeps; later rounds develop a softer, more floral-caramel depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3g | Water: 12 oz (350ml) | Temperature: 185–190°F (85–88°C)\u003cbr\u003e\nSteep 2–3 minutes. Do not use boiling water — the lower temperature is essential to preserving the shu xiang and the silky mouthfeel. The result is a cup of exceptional delicacy: naturally sweet, smooth, and unlike any black tea brewed at boiling point. Re-steep once with an additional 30 seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 500ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction foregrounds the natural sweetness and the warm, starchy shu xiang note with a gentleness that hot brewing cannot replicate — producing a clean, smooth, naturally sweet brew that is among the most distinctive cold teas in the ovanyu range. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is shu xiang, and why does Jin Jun Mei have it?\u003c\/strong\u003e\u003cbr\u003e\nA: Shu xiang — literally \"sweet potato aroma\" — is a natural aromatic quality that emerges in high-grade Jin Jun Mei through the combination of the single spring bud raw material, the Tongmu mountain terroir, and the full oxidation process. It is not a flavoring, not a processing addition, and not present in lower-grade Jin Jun Mei or other black teas. The single bud contains a specific concentration of amino acids, sugars, and volatile compounds that develop into the shu xiang character during oxidation. It is one of the most unexpected and most remembered qualities in specialty tea — warm, comforting, and completely natural.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is Jin Jun Mei different from Zhengshan Xiaozhong?\u003c\/strong\u003e\u003cbr\u003e\nA: Jin Jun Mei is a specific, highest-grade expression within the Zhengshan Xiaozhong tradition — made from the same Tongmu Reserve tea trees using the same traditional process, but using only the single unopened spring bud rather than the bud-plus-leaves used in standard Zhengshan Xiaozhong. The single-bud standard produces a fundamentally different tea: more delicate in mouthfeel, more complex in aroma, less astringent, and with the distinctive shu xiang character that leaves and buds together do not produce. Jin Jun Mei is to Zhengshan Xiaozhong what Silver Needle is to other white teas: the highest-grade, single-bud expression of the same tradition.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why should I use lower water temperature for Jin Jun Mei?\u003c\/strong\u003e\u003cbr\u003e\nA: The single spring bud is significantly more delicate than the leaf material used in standard black teas. Boiling water extracts too aggressively, suppressing the shu xiang, flattening the layered aromatic complexity, and introducing a bitterness that the raw material does not contain. Water at 185–195°F extracts the sweet potato fragrance and silky mouthfeel at their full natural expression. This is not a personal preference — it is the brewing condition this specific tea requires to be fully itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing at the correct temperature, expect 6–9 infusions. The shu xiang is most vivid in the first two steeps; the aromatic complexity evolves toward floral and caramel notes in the middle rounds; the later steeps are softer and sweeter. The hui gan sweetness accumulates and becomes most sustained toward the end of the session.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Jin Jun Mei is among the most prestigious black teas in China — the combination of single-bud sourcing, Tongmu Reserve origin, and the distinctive shu xiang character makes it a gift of genuine rarity and consideration. For those who have never encountered it, the shu xiang is an unforgettable first impression. For those who know it, No. 8 is a quality expression of a tea they will always return to. ovanyu's packaging is designed with a refined aesthetic appropriate for the most significant personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984090103871,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_44f18657-7570-4324-8e51-7253b940c6ea.jpg?v=1790417431"},{"product_id":"black-tea-wuyi-mountain-jin-jun-mei-no-5-ovanyu","title":"Black Tea: Wuyi Mountain Jin Jun Mei No. 5 — ovanyu | 125g","description":"\u003ch2\u003eThree Aromas, One Bud — Jin Jun Mei at Its Most Complete\u003c\/h2\u003e\n\u003cp\u003eJin Jun Mei — \"Golden Beautiful Eyebrow\" — is the highest-grade expression within the Zhengshan Xiaozhong tradition: made exclusively from the single unopened spring bud harvested from Tongmu Reserve tea trees in the Wuyi Mountains of Fujian Province. Approximately 50,000 to 80,000 hand-picked buds go into every kilogram. The result is a tea of extraordinary aromatic complexity — because the single spring bud, processed through full oxidation, develops a layered aromatic profile that no combination of leaves and buds can produce.\u003c\/p\u003e\n\u003cp\u003eovanyu's Jin Jun Mei No. 5 is the most aromatically complete expression in the ovanyu Jin Jun Mei range: a cup in which the three defining qualities of a great Tongmu spring bud — the warm sweet-potato fragrance, the natural honey sweetness, and the refined floral note — are simultaneously present, simultaneously expressed, and entirely in balance. No single quality dominates. All three are essential. This is Jin Jun Mei as a full aromatic statement.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Jin Jun Mei No. 5\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweet Potato Warmth (Shǔ Xiāng)\u003c\/strong\u003e — The most distinctive quality of high-grade Jin Jun Mei and the most unexpected for those encountering it for the first time: a natural, warm, starchy-sweet aroma reminiscent of freshly baked sweet potato — comforting, genuine, and entirely the product of the single Tongmu spring bud fully oxidized. In No. 5, the shu xiang is present as the warm foundation of the cup — the quality that anchors the floral and honey notes and gives the aromatic profile its depth and its sense of place.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHoney Sweetness, Natural and Sustained (Mì Xiāng Róng Rùn)\u003c\/strong\u003e — Woven through the shu xiang foundation is a warm, generous honey sweetness — natural, unhurried, and present from the first sip through the long finish. In No. 5, the honey character is more pronounced than in No. 8 — not the subtle background note that allows the shu xiang to lead, but a full and present quality that coats the palate and contributes equally to the layered aromatic identity of the cup. This is the mi xiang of a single spring bud: richer and more sustained than anything the leaf material alone produces.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRefined Floral Brightness (Huā Xiāng Qīng Yǎ)\u003c\/strong\u003e — Above the honey and the sweet potato warmth, a cool, refined floral note — rose petal, dried longan blossom, a whisper of osmanthus — lifts the cup and completes the aromatic profile. This floral quality is what keeps the combined honey and shu xiang from becoming heavy: it brings clarity, a natural brightness, and a precision that makes the overall aromatic experience feel complete rather than rich. In No. 5, all three notes are present simultaneously — the floral, the honey, and the sweet potato — and the cup is greater than any one of them alone.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSilky, Layered Mouthfeel\u003c\/strong\u003e — The single spring bud produces a mouthfeel that is simultaneously delicate and full: silky, weightless, and completely without astringency, carrying the three-part aromatic profile through the palate with a smoothness and persistence that the leaf material cannot replicate. The texture itself is an argument for the single-bud standard.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSingle Spring Bud, Tongmu Reserve, Full Traditional Process\u003c\/strong\u003e — Harvested exclusively from the single unopened spring bud from Tongmu Reserve tea trees — all hand-picked, no machine harvesting — then processed through the traditional Zhengshan Xiaozhong method: withering, rolling, full oxidation, and drying. Non-smoked. The complexity of No. 5 is the direct product of this raw material and this process, applied without shortcut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tongmu Reserve, Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Jin Jun Mei — Single Spring Bud Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Shu xiang (sweet potato) + Mi xiang (honey) + Hua xiang (floral) — three-note expression\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — non-smoked\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Tongmu Wuyi Mountain single-bud black tea\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 150–200ml | Temperature: 185–195°F (85–90°C)\u003cbr\u003e\nFirst infusion: 10–15 seconds. Add 10 seconds each round. Yields 6–9 infusions. Lower water temperature is essential for Jin Jun Mei — it preserves the shu xiang, honey, and floral notes at their most complete and prevents the single bud from releasing bitterness. The three-aroma profile of No. 5 evolves distinctly across steeps: the floral note leads in the first infusion; the honey and shu xiang deepen from the second through fifth; the later rounds settle into a clean, warm sweetness with a long hui gan finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3g | Water: 12 oz (350ml) | Temperature: 185–190°F (85–88°C)\u003cbr\u003e\nSteep 2–3 minutes. Do not use boiling water. The three aromatic notes of No. 5 come through clearly in a Western format — the honey and shu xiang are most immediately present; the floral note requires attention to notice in a single steep but is present in the finish. Re-steep once with 30 additional seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 500ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction produces a brew of exceptional natural sweetness in which the honey and floral notes are most clearly expressed and the shu xiang appears as a gentle warm undertone — a softer, more delicate version of the three-aroma profile, and one of the most effortlessly enjoyable cold teas in the ovanyu range. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 5 differ from No. 8 in the ovanyu Jin Jun Mei range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 8 is defined primarily by its shu xiang — the sweet potato fragrance is the lead, with floral notes as a secondary dimension and honey as a background quality. No. 5 is the three-aroma expression: shu xiang, honey, and floral are all equally present and fully integrated, creating a more complete and complex aromatic profile in which no single quality dominates. No. 8 is Jin Jun Mei at its most distinctive and immediately striking; No. 5 is Jin Jun Mei at its most complete. For those who have tried No. 8 and want to understand the full range of what this tea can express, No. 5 is the next step.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is shu xiang, and why is it in black tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Shu xiang — \"sweet potato aroma\" — is a natural aromatic quality unique to high-grade Jin Jun Mei, produced by the specific combination of the single Tongmu spring bud, the mountain terroir, and the full oxidation process. It is not a flavoring or an additive — it is entirely the product of the raw material and the craft. Lower-grade Jin Jun Mei and other black teas do not have it because they do not use the single spring bud from this specific origin. It is one of the most unexpected and most memorable qualities in specialty tea.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why is the water temperature lower than for other black teas?\u003c\/strong\u003e\u003cbr\u003e\nA: The single spring bud is significantly more delicate than the leaf material used in standard black teas. Boiling water over-extracts, suppressing the shu xiang and floral notes and introducing bitterness that the raw material does not naturally contain. Water at 185–195°F extracts all three aromatic qualities at their natural best. This is the most important brewing variable for Jin Jun Mei, and the one most commonly overlooked.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Jin Jun Mei No. 5 is the most aromatically complete expression in the ovanyu Jin Jun Mei range — a tea that communicates both the rarity of the single-bud standard and the full complexity that the Tongmu terroir is capable of producing. It is a gift of genuine prestige for those who know the category and an unforgettable introduction for those who do not. ovanyu's packaging is designed with a refined aesthetic appropriate for the most significant personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984091938879,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_9d1f64d1-21de-4dea-85a6-b5967100c63c.jpg?v=1790417687"},{"product_id":"black-tea-wuyi-mountain-wuyi-feizixiao-no-6-ovanyu","title":"Black Tea: Wuyi Mountain \"Wuyi Feizixiao\" No. 6 — ovanyu | 125g","description":"\u003ch2\u003eLight as a Name, Deep as a Mountain — Wuyi Feizixiao\u003c\/h2\u003e\n\u003cp\u003eWithin the tradition of Wuyi Mountain black tea, Feizixiao — \"Flying Concubine's Smile\" — occupies a particular position: lighter in body than the honey-depth of Zhengshan Xiaozhong, more immediately aromatic than the starchy warmth of Jin Jun Mei, and defined by a quality that is rarer than either in fine Chinese black tea: a natural, vivid floral-fruit fragrance that is bright, generous, and immediately joyful.\u003c\/p\u003e\n\u003cp\u003eSourced from Wuyi Mountain tea trees in Fujian Province — where mineral mountain soils, altitude, and cool humidity create conditions for exceptional natural aromatics — ovanyu's Feizixiao No. 6 is the most approachable and immediately pleasurable expression in the ovanyu black tea range. The floral note opens the cup. The fruit sweetness carries through it. And the long, clean finish leaves nothing heavy behind. This is the Wuyi black tea for every occasion — and the one that requires the least explanation to love.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Feizixiao No. 6\u003c\/h2\u003e\n\u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eVivid Floral-Fruit Fragrance (Huā Guǒ Xiāng)\u003c\/strong\u003e — The defining character of Feizixiao and the quality that makes it immediately distinctive among Wuyi black teas: a natural, bright floral-fruit fragrance in which rose, peach blossom, and a gentle lychee sweetness coexist in an open, generous cup aroma. This is not the warm, interior orchid of Shui Xian or the starchy depth of Jin Jun Mei — it is fragrance that rises freely, fills the space around the cup, and makes itself known without effort. It is the most immediately appealing aromatic profile in the ovanyu black tea range.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eNaturally Sweet Fruit Warmth (Guǒ Tián Xiāng)\u003c\/strong\u003e — Below the floral brightness, a warm, naturally sweet fruit quality — ripe peach, dried longan, a soft tropical sweetness — adds body and depth to the cup without weight or heaviness. This guo tian xiang is the quality that sustains the Feizixiao experience beyond the first impression: still present in the middle steeps, still contributing to the long, clean finish when the floral note has begun to settle. It is what makes this tea satisfying rather than simply pretty.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eClean, Bright Body — Light and Complete\u003c\/strong\u003e — Feizixiao No. 6 has a body that is lighter than Zhengshan Xiaozhong No. 6 and less structured than Jin Jun Mei — clean, bright, and refreshingly undemanding. There is no astringency, no bitterness, and no heaviness: the cup finishes cleanly and immediately and calls for the next sip without lingering weight. This lightness is not a limitation — it is what allows the floral-fruit character to express so freely and so completely.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eLong, Naturally Sweet Finish\u003c\/strong\u003e — After the bright opening and the fruit warmth, No. 6 finishes with a long, naturally sweet return — clean and warm, arriving after the swallow and building gently in the throat. This finish is lighter and more immediately accessible than the hui gan of Jin Jun Mei — it does not require patience or experience to notice. It simply stays, pleasantly, for as long as it is welcome.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Origin, Traditional Black Tea Process\u003c\/strong\u003e — Sourced from Wuyi Mountain tea trees in Fujian Province and processed through traditional Chinese black tea methods: withering, rolling, full oxidation, and drying. Non-smoked. The floral-fruit character of Feizixiao is entirely the product of the cultivar, the mountain environment, and the traditional process — with nothing added and nothing masked.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Wuyi Feizixiao — Floral-Fruit Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Floral (rose, peach blossom) + Fruit sweetness (peach, longan, lychee)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — non-smoked\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Mountain black tea leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 195–205°F (90–96°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 5–8 infusions. The floral-fruit character of Feizixiao is most vivid at slightly below boiling — enough heat to open the leaf fully, not so much as to flatten the bright aromatic notes. The floral fragrance peaks in the first two steeps; the fruit sweetness deepens from the third infusion onward; the clean sweetness of the finish is most sustained in the later rounds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 195–205°F (90–96°C)\u003cbr\u003e\nSteep 2–3 minutes. The floral-fruit character comes through immediately and clearly in a Western format — bright, naturally sweet, and effortlessly enjoyable. Re-steep once with an additional 30 seconds. Excellent served over ice, where the fruit sweetness becomes particularly vivid.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction produces an exceptionally bright, naturally sweet brew in which the floral and fruit notes come forward with remarkable clarity — clean, refreshing, and one of the most immediately pleasurable cold teas in the ovanyu range. Serve at room temperature or over ice.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Feizixiao, and how does it relate to Zhengshan Xiaozhong and Jin Jun Mei?\u003c\/strong\u003e\u003cbr\u003e\nA: All three are Wuyi Mountain black teas sharing the same mountain origin and the same traditional processing approach, but they are distinct expressions with different aromatic profiles and different raw material standards. Zhengshan Xiaozhong (Lapsang Souchong) is honey-forward and full-bodied, made from bud-plus-leaves. Jin Jun Mei is made exclusively from the single spring bud and is defined by its shu xiang (sweet potato), honey, and floral complexity. Feizixiao sits between them in approach but apart from them in character: defined by a bright, natural floral-fruit fragrance that neither of the others carries. It is the most immediately aromatic and accessible expression in the ovanyu Wuyi black tea range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does \"Feizixiao\" mean?\u003c\/strong\u003e\u003cbr\u003e\nA: Feizixiao translates as \"Flying Concubine's Smile,\" a name that evokes lightness, elegance, and a natural joy. It is a fitting name for a tea defined by a floral-fruit character that is genuinely bright and immediately pleasurable — a tea that announces itself with warmth rather than weight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for someone new to Chinese black tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Feizixiao No. 6 is one of the most approachable teas in the entire ovanyu range — not just within the black tea category. The floral-fruit fragrance is immediately appealing and requires no prior context or comparison to appreciate. It is the Wuyi black tea to begin with, and one that rewards returning to regardless of experience level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Can I add milk?\u003c\/strong\u003e\u003cbr\u003e\nA: The floral-fruit character of Feizixiao is best appreciated on its own — milk will soften the brightness and partially obscure the floral note. For those who prefer a richer cup, a very small amount of whole milk can work with the fruit sweetness. Served over ice, however, No. 6 is exceptional without any addition.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Feizixiao No. 6 is one of the most universally appealing gifts in the ovanyu range — immediately pleasurable, naturally distinctive, and accessible to anyone who enjoys fragrant, naturally sweet tea. Its floral-fruit character makes a strong first impression without requiring any explanation. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984092627007,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_909e3d71-e194-4914-9d6d-2db04cee9561.jpg?v=1790417895"},{"product_id":"black-tea-wuyi-mountain-wuyi-feizixiao-no-3-ovanyu","title":"Black Tea: Wuyi Mountain \"Wuyi Feizixiao\" No. 3 — ovanyu | 125g","description":"\u003ch2\u003eThe Fullest Smile — Feizixiao Where the Lychee Speaks\u003c\/h2\u003e\n\u003cp\u003eFeizixiao — \"Flying Concubine's Smile\" — is a Wuyi Mountain black tea defined by a naturally bright, floral-fruit character that is unlike anything else in the Chinese black tea tradition. Within that character, there is a spectrum: from the open, generously aromatic expression of No. 6 to the more complex, layered, and specifically lychee-forward intensity of No. 3. Where No. 6 is the smile as first impression, No. 3 is the smile fully arrived — richer, more specific, more complete.\u003c\/p\u003e\n\u003cp\u003eovanyu's Feizixiao No. 3 is sourced from Wuyi Mountain tea trees in Fujian Province and represents the most complex aromatic expression in the ovanyu Feizixiao range. The lychee sweetness is vivid and specific — not a general fruit note but a clearly identifiable tropical sweetness that arrives in the first pour and stays through the finish. Around it: a layered floral-fruit complexity in which rose, peach blossom, and a faint osmanthus warmth contribute dimension without competing. No. 3 is Feizixiao as a full aromatic statement — bright, specific, and long.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Feizixiao No. 3\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVivid Lychee Sweetness (Lêzhī Tián Xiāng)\u003c\/strong\u003e — The defining character of No. 3 and the quality that most clearly distinguishes it from No. 6: a natural, vivid lychee sweetness that is specific rather than general — immediately identifiable, tropical, and slightly floral in its own right. This is not a background fruit note that blends into a general sweetness; it is a foreground quality that announces itself from the first pour and sustains through every infusion. The lychee note in No. 3 is the most precisely drawn aromatic quality in the ovanyu Feizixiao range — and one of the most unexpected and memorable qualities in the entire ovanyu black tea collection.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLayered Floral-Fruit Complexity (Fù Hé Huā Guǒ Xiāng)\u003c\/strong\u003e — Around and through the lychee sweetness, No. 3 carries a full complement of floral-fruit notes that add dimension and depth: rose petal, peach blossom, a faint warmth of osmanthus, and a dried longan sweetness that emerges in later steeps as the lychee begins to settle. This is the \"composite\" floral-fruit profile that distinguishes No. 3 from No. 6 — not a single vivid quality but a layered aromatic experience that evolves distinctly across infusions and rewards multiple cups of attention.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBright, Clean Body with Tropical Sweetness\u003c\/strong\u003e — The body of No. 3 is light and bright — clean on the palate, completely without astringency, and carrying the lychee and floral-fruit character through the mouthfeel with a natural sweetness that feels effortless. There is no heaviness, no roughness, and no bitterness: only a clean, naturally sweet cup that finishes quickly, clearly, and with a long, warm return of the lychee note in the throat after the swallow.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Warm Lychee Finish\u003c\/strong\u003e — The returning sweetness of No. 3 is specifically lychee-inflected: warm, tropical, and longer than the clean-sweet hui gan of No. 6. After the swallow, the lychee note returns in the throat and builds slowly — present through multiple breaths, gradually softening into a general fruit warmth that stays. This finish is the quality that makes No. 3 the most memorable expression in the ovanyu Feizixiao range.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Origin, Traditional Process, Non-Smoked\u003c\/strong\u003e — Sourced from Wuyi Mountain tea trees in Fujian Province and processed through the traditional Chinese black tea method: withering, rolling, full oxidation, and drying. Non-smoked. The lychee and floral-fruit character of No. 3 is entirely natural — the direct product of the cultivar, the mountain environment, and the traditional process, with nothing added and nothing masked.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Wuyi Feizixiao — Lychee and Composite Floral-Fruit Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Lychee sweetness (primary) + Rose, peach blossom, osmanthus, longan (layered)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — non-smoked\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Mountain black tea leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 195–205°F (90–96°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 6–9 infusions. The lychee character of No. 3 is most vivid in the first two steeps; the composite floral-fruit complexity builds from the third infusion onward; later rounds develop a softer, warmer sweetness in which the individual notes blend into a unified fruit warmth. The layered evolution of No. 3 across multiple steeps is the most complete argument for Gongfu brewing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 195–205°F (90–96°C)\u003cbr\u003e\nSteep 2–3 minutes. The lychee sweetness and floral brightness come through clearly in a Western format — vivid, naturally sweet, and effortlessly enjoyable. Re-steep once with an additional 30 seconds. Exceptional over ice, where the lychee note becomes particularly precise and refreshing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold extraction foregrounds the lychee sweetness with exceptional clarity and produces a naturally sweet, bright brew in which the composite floral notes are most distinctly present — clean, tropical, and among the most distinctive cold teas in the ovanyu range. Serve at room temperature or over ice.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 3 differ from No. 6 in the ovanyu Feizixiao range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 6 is the open, generously aromatic expression of Feizixiao — bright floral-fruit character, clean body, and natural sweetness that is immediately appealing and broadly accessible. No. 3 is the more specific and complex expression: the lychee sweetness is the lead quality and is more vivid and precisely drawn, the floral-fruit complexity is more layered, and the finish is longer and more specifically tropical. No. 6 is the smile as first impression; No. 3 is the smile in full. For those who have experienced No. 6 and want to go further into the Feizixiao character, No. 3 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is the lychee flavor natural or added?\u003c\/strong\u003e\u003cbr\u003e\nA: Entirely natural. The lychee sweetness in No. 3 is the direct aromatic expression of the specific Feizixiao cultivar grown in the Wuyi Mountain environment, developed through the full oxidation process. There is no flavoring, no blending, and no addition of any kind. This is one of the qualities that makes high-grade Feizixiao remarkable: a naturally occurring tropical fruit sweetness that no processing technique can manufacture and that only this cultivar in this environment produces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Feizixiao compare to the other Wuyi black teas in the ovanyu range?\u003c\/strong\u003e\u003cbr\u003e\nA: Zhengshan Xiaozhong is honey-forward and full-bodied. Jin Jun Mei is defined by its sweet potato warmth, honey depth, and silky single-bud mouthfeel. Feizixiao is the floral-fruit expression — the lightest in body, the most immediately aromatic, and the most tropical in character. No. 3, as the most complex Feizixiao expression, is the best entry point for those who want to understand what makes this category distinct from the rest of the Wuyi black tea tradition.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 6–9 infusions. The lychee note leads in the early steeps; the composite floral-fruit complexity builds in the middle rounds; later steeps settle into a warm, unified fruit sweetness that is one of the most pleasant finishes in the ovanyu black tea range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Feizixiao No. 3 is an outstanding gift for anyone who appreciates naturally aromatic, distinctive tea — the lychee character is immediately memorable and unlike anything in the standard Western tea experience. As the most complete expression in the Feizixiao range, it is a gift that communicates both knowledge and consideration. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984093249599,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_24b321d9-2589-4ee4-b3ca-4d50f9307636.jpg?v=1790418099"},{"product_id":"black-tea-yunnan-fengqing-dianhong-golden-snail-no-7-ovanyu","title":"Black Tea: Yunnan Fengqing Dianhong \"Golden Snail\" No. 7 — ovanyu | 125g","description":"\u003ch2\u003eGold From the Ancient Forest — Yunnan's Most Celebrated Black Tea\u003c\/h2\u003e\n\u003cp\u003eIn the subtropical highlands of Fengqing County, Yunnan Province, some of the oldest tea trees in the world grow in conditions that exist nowhere else: ancient Yunnan large-leaf cultivar trees, rich red laterite soils, a climate of warm days and cool nights, and elevation that concentrates the natural compounds in the leaf to an intensity that smaller-leaf varieties simply cannot produce. This is the origin of Dianhong — Yunnan black tea — and it is an origin unlike any other in the Chinese black tea tradition.\u003c\/p\u003e\n\u003cp\u003eovanyu's Dianhong \"Golden Snail\" No. 7 takes this exceptional raw material and applies a specific craft standard: harvest only the golden-tipped bud and its first leaf, hand-roll the leaf into tight spirals that unfurl slowly in the cup, and allow the natural malty depth, honey sweetness, and fruit warmth of the Yunnan large-leaf cultivar to speak without interference. The result is a tea of immediate, voluminous character — the honey and fruit present from the first pour, the body rich and smooth, and the finish long and warm in a way that only a Yunnan large-leaf black tea of this quality can produce.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Dianhong Golden Snail No. 7\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich, Warm Honey Fragrance (Mì Xiāng Nóng Yù)\u003c\/strong\u003e — The defining aromatic quality of high-grade Fengqing Dianhong and the first thing you notice in Golden Snail No. 7: a voluminous, warm honey sweetness that fills the cup from the first pour and sustains through every steep. This is not the delicate honey note of a light-leaf black tea — it is the honey of the Yunnan large-leaf cultivar: generous, full, and deeply natural, the direct expression of a leaf with more surface area, more natural sugars, and more aromatic compounds than any smaller-leaf variety can produce. It coats the palate completely and stays.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNatural Fruit Warmth (Guǒ Xiāng Róng Rùn)\u003c\/strong\u003e — Woven through the honey depth of No. 7 is a warm, naturally sweet fruit quality — ripe stone fruit, dried longan, a faint tropical warmth — that adds dimension and complexity without competing with the dominant honey character. This fruit note is most apparent in the warmed dry leaf and in the mid-palate of each sip: a softness that rounds the honey and gives the aromatic profile of No. 7 its particular warmth and generosity. In later infusions, as the honey settles, the fruit quality becomes more distinct and takes a longer finish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFull, Smooth, Malty Body\u003c\/strong\u003e — The Yunnan large-leaf cultivar produces a mouthfeel that is categorically different from smaller-leaf black teas: fuller, rounder, and with a natural malty warmth that is the hallmark of great Dianhong. No. 7 carries this body completely: smooth and without astringency, rich enough to feel satisfying without heaviness, and sustaining the honey and fruit character through the full palate experience from first sip to finish. This is a black tea with genuine body — one that holds up to milk, holds up to ice, and holds up to a full session of multiple steeps.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGolden-Tip Craft — The Spiral Standard\u003c\/strong\u003e — Golden Snail refers to the specific processing style of No. 7: golden-tipped buds and first leaves, hand-rolled into tight spirals that both concentrate the leaf's natural compounds and produce a distinctive visual presentation — a mass of tightly coiled golden tips that unfurl slowly in the cup as the tea opens. The golden tips are the direct indicator of bud quality and the source of the honey sweetness that defines No. 7. The spiral rolling style is a traditional Yunnan craft that extends the extraction arc and allows the full character of the leaf to develop across multiple infusions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFengqing County, Ancient Large-Leaf Cultivar, Traditional Yunnan Process\u003c\/strong\u003e — Sourced from Yunnan large-leaf cultivar trees in Fengqing County — the heart of the Dianhong tradition and the region credited with producing the most consistently excellent Yunnan black tea. Processed through the traditional Dianhong method: withering, rolling, full oxidation, and drying, with the golden-tip spiral standard applied throughout. The character of No. 7 is the direct product of this specific cultivar, this specific origin, and this specific craft.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fengqing County, Yunnan Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Yunnan Large-Leaf (Camellia sinensis var. assamica) — Golden-Tipped Bud and First Leaf\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Dianhong — \"Golden Snail\" Style (hand-rolled spiral)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, hand-rolling (spiral), full oxidation, drying\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Yunnan large-leaf black tea\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 5–8 infusions. The golden-tip spiral of No. 7 opens gradually — the honey sweetness is most immediately present in the first steep; the fruit warmth and malty depth build from the second infusion onward; later rounds develop a softer, more integrated sweetness with a long, clean finish. Watch the spirals unfurl in the cup — the opening of the leaf is a visible measure of the extraction.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 3–4 minutes. The honey sweetness and full body of No. 7 come through immediately and completely in a Western format — rich, satisfying, and deeply natural. Re-steep once with an additional 30 seconds. Exceptional with a splash of whole milk, which amplifies the malty depth and honey sweetness into a cup of remarkable richness. Also excellent over ice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction foregrounds the natural sweetness and fruit warmth while softening the malty depth into a smooth, naturally rich brew — clean, generously sweet, and one of the most satisfying cold teas in the ovanyu range. Serve at room temperature or over ice.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Dianhong differ from Wuyi Mountain black teas like Zhengshan Xiaozhong and Jin Jun Mei?\u003c\/strong\u003e\u003cbr\u003e\nA: Dianhong and Wuyi Mountain black teas share the same basic process — withering, rolling, full oxidation, drying — but they are made from fundamentally different cultivars in fundamentally different environments, and the result is a categorically different cup. Wuyi Mountain black teas (Zhengshan Xiaozhong, Jin Jun Mei, Feizixiao) are made from smaller-leaf Fujian cultivars and are defined by floral notes, honey delicacy, and (in Jin Jun Mei) sweet-potato warmth. Dianhong is made from the Yunnan large-leaf cultivar — a much larger, more robust leaf with more natural oils, sugars, and aromatic compounds — and is defined by malty warmth, generous honey sweetness, and full body. Both traditions are excellent; they are simply different expressions of what Chinese black tea can be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does \"Golden Snail\" refer to?\u003c\/strong\u003e\u003cbr\u003e\nA: \"Golden Snail\" — Jīn Luó — refers to the specific processing style in which golden-tipped buds and first leaves are hand-rolled into tight spirals. The gold refers to the natural golden color of the bud tips, which indicates high-quality, fully developed spring buds. The snail refers to the tightly coiled spiral shape. Both are marks of quality and craft: the golden tips are the source of the honey sweetness, and the spiral rolling style extends the extraction arc across multiple infusions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Can I add milk?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes, and Golden Snail No. 7 is one of the best teas in the ovanyu range for milk. The full body and malty depth of the Yunnan large-leaf cultivar hold up to milk without being overwhelmed, and the honey sweetness amplifies beautifully with whole milk into a cup of natural richness that requires no sugar. A small splash is all that is needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 5–8 infusions. The honey sweetness is most vivid in the early steeps; the malty depth and fruit warmth build in the middle rounds; later steeps settle into a clean, warm sweetness that is the Dianhong finish at its most refined.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Dianhong Golden Snail No. 7 is a gift of immediate sensory impact — the visual presentation of golden spirals, the voluminous honey fragrance on opening, and the full, naturally sweet character of the cup make a strong first impression at any level of tea experience. For those new to Chinese black tea, it is the most immediately approachable and satisfying introduction. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984098000959,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_64b81dac-2c94-490e-ad5b-8b8330f818cf.jpg?v=1790418313"},{"product_id":"black-tea-yunnan-fengqing-dianhong-golden-snail-no-4-ovanyu","title":"Black Tea: Yunnan Fengqing Dianhong \"Golden Snail\" No. 4 — ovanyu | 125g","description":"\u003ch2\u003eThe Complete Spiral — Dianhong Where Every Layer Is Present\u003c\/h2\u003e\n\u003cp\u003eYunnan large-leaf black tea at its finest is not a single-note tea. The Yunnan large-leaf cultivar — grown in the ancient highland forests of Fengqing County, in soils that have been accumulating mineral depth for centuries — is capable of a layered aromatic complexity that no smaller-leaf black tea can produce. The question is always one of sourcing and craft: which leaf, from which trees, processed by whom, and to what standard.\u003c\/p\u003e\n\u003cp\u003eovanyu's Dianhong Golden Snail No. 4 is the answer to that question at its most complete. Sourced from the finest golden-tipped buds from Fengqing's established large-leaf cultivar trees and hand-rolled into the tight spiral form that defines the Golden Snail standard, No. 4 is the most aromatically complex expression in the ovanyu Dianhong range: a cup in which the warm honey sweetness, the deep ripe-fruit warmth, and the naturally sweet potato-like depth of the finest Yunnan golden tip are simultaneously present, fully integrated, and entirely in balance. This is Dianhong as a full aromatic statement.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Golden Snail No. 4\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep, Sustained Honey Fragrance (Mì Xiāng Chén Wěn)\u003c\/strong\u003e — The honey character that defines Fengqing Dianhong is at its most complete in No. 4: not the bright, immediately vivid honey of No. 7, but a deeper, more settled honey warmth that has been given more time and more leaf quality to fully develop. It is present from the first pour and sustains through every infusion — the structural foundation of the cup on which the ripe fruit and sweet potato layers rest. Warm, generous, and completely natural.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRipe Fruit Depth (Shóu Guǒ Xiāng)\u003c\/strong\u003e — Woven through the honey foundation of No. 4 is a deep, warm ripe-fruit quality — dried longan, dark plum, a faint tropical warmth — that adds a layer of complexity that No. 7 does not carry. This shou guo xiang is the fruit quality of a more fully developed leaf: warmer, deeper, and more integrated than a fresh fruit note, present in the mid-palate of every sip and becoming more distinct in later infusions as the honey settles. It is what gives No. 4 its sense of depth and occasion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWarm Sweet Potato Undertone (Shǔ Xiāng Dǐ Wèn)\u003c\/strong\u003e — At the base of the aromatic profile of No. 4, beneath the honey and ripe fruit, a warm, naturally starchy-sweet note — reminiscent of roasted sweet potato or baked yam — provides depth and gravity. This shu xiang is a quality that the finest Yunnan golden-tip buds share with high-grade Jin Jun Mei: the direct aromatic consequence of the highest-quality bud material, concentrated by full oxidation. In No. 4, it functions as an anchor rather than a lead — the quality that gives the honey and ripe fruit their weight and staying power.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRichest Mouthfeel in the Range — Full and Smooth\u003c\/strong\u003e — The combination of golden-tip sourcing, large-leaf cultivar, and the three-layer aromatic profile produces a mouthfeel in No. 4 that is the fullest in the ovanyu Dianhong range: round, smooth, and completely without astringency, with a natural richness that coats the palate from first sip to finish. The body sustains the three aromatic layers without weight or heaviness — full in a way that feels earned rather than forced.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGolden-Tip Spiral Standard, Fengqing County, Full Traditional Process\u003c\/strong\u003e — Sourced from the finest golden-tipped buds from established large-leaf cultivar trees in Fengqing County — the heart of the Dianhong tradition — and hand-rolled into the tight Golden Snail spiral form. Processed through the traditional Dianhong method: withering, hand-rolling, full oxidation, and drying. The three-layer aromatic complexity of No. 4 is the direct product of the raw material and the craft, with nothing added.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fengqing County, Yunnan Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Yunnan Large-Leaf — Golden-Tipped Bud (finest grade)\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Dianhong — \"Golden Snail\" Style (hand-rolled spiral)\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Honey (deep, sustained) + Ripe fruit (longan, dark plum) + Sweet potato (warm undertone)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, hand-rolling (spiral), full oxidation, drying\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Yunnan large-leaf black tea, golden-tip grade\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 15 seconds each round. Yields 6–9 infusions. The three-layer aromatic profile of No. 4 expresses most fully across multiple short Gongfu steeps: the honey and ripe fruit dominate the early rounds; the sweet potato undertone becomes most present in the middle steeps; later rounds settle into a warm, unified sweetness with a long, clean finish. Watch the golden spirals unfurl gradually — the leaf is fully open by the third infusion and at its most expressive from there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 3–4 minutes. The honey and ripe fruit come through immediately and fully in a Western format — rich, naturally sweet, and deeply satisfying. The sweet potato undertone is subtler in a single long steep but present in the finish. Re-steep once with an additional 30 seconds. Exceptional with whole milk, which amplifies the ripe fruit and honey into a cup of remarkable natural richness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold extraction foregrounds the honey sweetness and ripe fruit warmth while the sweet potato undertone appears as a gentle starchy depth — producing a naturally rich, smooth brew that is the most complex cold tea in the ovanyu Dianhong range. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 4 differ from No. 7 in the ovanyu Golden Snail range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 7 is defined primarily by its vivid honey sweetness and warm fruit note — rich, immediately appealing, and broadly accessible. No. 4 is the three-layer expression: honey as foundation, ripe fruit as depth, and sweet potato as a warm undertone that anchors the other two. The mouthfeel is also fuller and more sustained in No. 4. No. 7 is the Golden Snail to begin with; No. 4 is the Golden Snail in its most complete form. For those who have experienced No. 7 and want to understand the full aromatic range that the finest Fengqing golden-tip bud is capable of, No. 4 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is the sweet potato note (shu xiang) in a Dianhong black tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Shu xiang — \"sweet potato aroma\" — is a natural aromatic quality that emerges in the finest golden-tip buds through full oxidation. It is most associated with Jin Jun Mei from the Wuyi Mountains, but the highest-quality Yunnan golden-tip material produces a similar quality — warmer, more integrated with the malty Dianhong character, and functioning as a depth note rather than a lead. In No. 4, it is the foundation beneath the honey and ripe fruit: present to those who look for it, and the quality that gives the overall aromatic profile its gravity and staying power.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Dianhong Golden Snail compare to Jin Jun Mei?\u003c\/strong\u003e\u003cbr\u003e\nA: Both are premium golden-tip black teas, but from different cultivars and different mountain environments. Jin Jun Mei uses a smaller-leaf Fujian cultivar from the Tongmu Reserve — the result is more delicate, lighter in body, and defined by a more refined shu xiang, honey, and floral complexity. Golden Snail No. 4 uses the Yunnan large-leaf cultivar from Fengqing — the result is fuller in body, warmer in honey character, and with a ripe fruit depth that Jin Jun Mei does not carry. Both are exceptional. They are simply different conversations about what golden-tip craft can produce in different hands and different mountains.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 6–9 infusions. The aromatic profile evolves significantly across the session — honey and fruit in the early rounds, sweet potato depth in the middle steeps, and a long, warm, unified sweetness in the later rounds that is one of the most satisfying finishes in the ovanyu range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Golden Snail No. 4 is the most distinguished expression in the ovanyu Dianhong range — a tea that communicates the full depth of what Yunnan golden-tip craft is capable of producing. The visual presentation of golden spirals, the voluminous honey-fruit-potato aromatic profile, and the richest mouthfeel in the range make it an unforgettable first impression at any level of tea experience. ovanyu's packaging is designed with a refined aesthetic appropriate for the most significant personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984098426943,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_2a2d1ac2-3e6e-422f-bcad-87d57bf4f9a5.jpg?v=1790418534"},{"product_id":"black-tea-yunnan-fengqing-ancient-tree-dianhong-no-6-ovanyu","title":"Black Tea: Yunnan Fengqing Ancient-Tree Dianhong No. 6 — ovanyu | 125g","description":"\u003ch2\u003eCenturies of Root — What Ancient Trees Give That Young Ones Cannot\u003c\/h2\u003e\n\u003cp\u003eIn the subtropical highlands of Fengqing County, Yunnan Province, there are tea trees that have been growing for hundreds of years. Their root systems reach deep into mineral-rich red laterite soils that have never been fertilized, never been chemically treated, and never been planted with anything else. The trees grow slowly, as ancient trees do — and in that slowness, they accumulate something that younger plantation trees cannot replicate: a depth of character in the leaf that comes only from decades of root growth, mineral absorption, and seasonal patience.\u003c\/p\u003e\n\u003cp\u003eovanyu's Ancient-Tree Dianhong No. 6 is sourced exclusively from these old-growth Yunnan large-leaf cultivar trees in Fengqing — trees that are not cultivated so much as tended, not harvested so much as listened to. The result is a black tea of uncommon depth: a natural fruit sweetness that is warmer and more complex than standard Dianhong, a honey character that is richer and more settled, and a body that carries both through the cup with a fullness and persistence that only ancient-tree material can produce. This is Dianhong from the roots up.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Ancient-Tree Dianhong No. 6\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep, Warm Fruit Sweetness (Guǒ Tián Xiāng Chén Yún)\u003c\/strong\u003e — The defining character of No. 6 and the quality that most clearly marks it as ancient-tree material: a fruit sweetness that is warmer, deeper, and more complex than the vivid fruit notes of younger-tree Dianhong. Dried longan, dark stone fruit, a faint tropical warmth — not bright and forward, but layered and settled, present throughout the cup from first pour to last sip. This is the fruit character of a leaf that has had time to develop fully: not a note that announces itself, but a quality that accumulates.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich, Settled Honey Warmth (Mì Xiāng Chén Wěn Fēng Fù)\u003c\/strong\u003e — The honey sweetness of ancient-tree Dianhong is fundamentally different from that of younger-tree material: not lighter and more vivid, but richer, more settled, and more integrated into the body of the tea. In No. 6, the honey character does not sit above the cup as a fragrance — it is woven into the mouthfeel itself, present in every sip as a natural warmth that builds with each infusion and stays through the longest finish. The depth of the root system is most directly expressed in this quality.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFull, Dense Body — The Ancient-Tree Standard\u003c\/strong\u003e — The most immediately perceptible quality that distinguishes ancient-tree Dianhong from standard Dianhong is the body: fuller, denser, and with a natural weight that younger-tree material cannot produce. This is not heaviness — it is completeness. The cup feels occupied in a way that lighter teas do not, and every sip carries the fruit sweetness and honey warmth through the palate with a persistence that accumulates across the session. The body is what the centuries of root growth have built.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Layered Finish — Depth That Stays\u003c\/strong\u003e — After the fruit sweetness and honey warmth, No. 6 delivers a finish that is longer and more layered than standard Dianhong: a warm, naturally sweet return that builds slowly in the throat and remains through multiple breaths. The fruit note is most present here — arriving after the honey has passed, and staying as the last quality in the cup. This is the finish of a tea with deep roots: unhurried, generous, and completely without astringency from first steep to last.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOld-Growth Ancient Trees, Fengqing County, Traditional Dianhong Process\u003c\/strong\u003e — Sourced exclusively from old-growth Yunnan large-leaf cultivar trees in Fengqing County — trees with established root systems reaching deep into undisturbed mineral soils, processed through the traditional Dianhong method: withering, rolling, full oxidation, and drying. The ancient-tree standard is not a marketing designation — it is a sourcing commitment to leaf that can only come from trees of this age and this root depth, and a flavor profile that no younger-tree material can replicate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fengqing County, Yunnan Province, China\u003cbr\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Old-growth ancient Yunnan large-leaf cultivar trees (gu shu — ancient tree standard)\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Ancient-Tree Dianhong — Yunnan Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Deep fruit sweetness (longan, stone fruit) + Rich settled honey warmth\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — traditional Dianhong process\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin ancient-tree Yunnan large-leaf black tea\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 15–20 seconds each round. Yields 6–9 infusions. Ancient-tree Dianhong opens more slowly than younger-tree material and rewards patience above all. The fruit sweetness and honey warmth are present from the first steep but deepen substantially from the third infusion onward — the cup becomes richer, more complex, and more settled with each round. Plan to be present for the full session. No. 6 gives more to those who stay.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 3–4 minutes. The deep fruit sweetness and honey warmth of No. 6 come through fully in a Western format — rich, naturally sweet, and deeply satisfying. The layered finish is most apparent after the swallow: warm, long, and unmistakably ancient-tree. Re-steep once with an additional 45 seconds. Exceptional with whole milk, which amplifies the fruit warmth and honey depth into one of the richest natural cups in the ovanyu range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction foregrounds the natural fruit sweetness with exceptional clarity while softening the honey into a gentle, pervasive warmth — producing a smooth, deeply sweet brew that is the most complex and satisfying cold tea in the ovanyu Dianhong range. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is \"ancient tree\" (gu shu) and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nA: Gu shu — \"ancient tree\" — refers to tea trees that are significantly older than standard plantation trees, typically defined as trees over 100 years of age with established root systems reaching deep into undisturbed mineral soils. In the context of Yunnan tea, ancient-tree material is prized for a specific quality: a depth and complexity of flavor that younger trees cannot produce, because their root systems have not had time to reach the mineral layers that old-growth trees access. In Dianhong, the ancient-tree standard translates to a fruit sweetness that is warmer and more layered, a honey character that is more integrated, and a body that is denser and more complete. It is not a romantic designation. It is a measurable difference in the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Ancient-Tree Dianhong No. 6 differ from the Golden Snail expressions?\u003c\/strong\u003e\u003cbr\u003e\nA: The Golden Snail expressions (No. 7 and No. 4) are defined by their processing style: golden-tipped buds, hand-rolled spirals, and an emphasis on the vivid honey and fruit aromatics that the bud tip produces. Ancient-Tree No. 6 is defined by its source material: old-growth trees with deep root systems, producing a leaf with more mineral depth, more body, and a fruit sweetness that is warmer and more settled rather than bright and immediately vivid. The Golden Snail teas are about the precision of the golden tip; Ancient-Tree No. 6 is about the depth of the root.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for someone new to Dianhong?\u003c\/strong\u003e\u003cbr\u003e\nA: Ancient-Tree No. 6 is a deeply rewarding tea, but it reveals itself most fully to those with some experience of Dianhong. For a first encounter with Yunnan black tea, Golden Snail No. 7 offers a more immediately vivid and accessible introduction. No. 6 is where you go when you want to understand the full depth of what the Yunnan large-leaf cultivar is capable of from old-growth trees.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 6–9 infusions. Ancient-tree material is among the most infusion-resilient in the ovanyu Dianhong range — the depth of the leaf sustains through multiple rounds, and the cup often becomes most complex and satisfying in the middle and later steeps.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Ancient-Tree Dianhong No. 6 is a gift of genuine rarity and distinction — the most considered expression in the ovanyu Dianhong range, and a tea that communicates both knowledge and respect for what old-growth sourcing requires. For those who know Yunnan tea, it is immediately recognized. For those who don't, it is an unforgettable introduction. ovanyu's packaging is designed with a refined aesthetic appropriate for the most significant personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984156000319,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_0b8bee23-e88b-4a93-ae0d-424ce119f395.jpg?v=1790418788"},{"product_id":"black-tea-yunnan-fengqing-ancient-tree-dianhong-no-4-ovanyu","title":"Black Tea: Yunnan Fengqing Ancient Tree Dianhong No. 4 — ovanyu | 125g","description":"\u003ch2\u003eThe Deepest Root — Ancient-Tree Dianhong at Its Most Concentrated\u003c\/h2\u003e\n\u003cp\u003eThere is a point in the spectrum of Yunnan ancient-tree black tea at which the fruit sweetness becomes something else: no longer a fresh or warm note, but a concentrated, preserved quality — the sweetness of fruit that has been slowly reduced, candied, and deepened by time. This is the quality that defines ovanyu's Ancient-Tree Dianhong No. 4: not the open fruit warmth of No. 6, but the richer, more interior expression that comes from the oldest trees, the deepest roots, and the most patient approach to sourcing that the Fengqing tradition allows.\u003c\/p\u003e\n\u003cp\u003eSourced exclusively from old-growth Yunnan large-leaf cultivar trees in Fengqing County — trees with root systems that reach into mineral-rich red laterite soils accumulated over centuries — and processed through the traditional Dianhong method with the full respect that ancient-tree raw material requires, No. 4 is the most complex and complete expression in the ovanyu Dianhong range. The ripe fruit is deep and concentrated. The candied-fruit warmth is unlike anything in younger-tree black tea. And the body is the fullest and most sustained in the range — a cup that gives more with each infusion and asks only that you stay long enough to receive it.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Ancient-Tree Dianhong No. 4\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConcentrated Ripe Fruit (Shóu Guǒ Xiāng Nóng Sù)\u003c\/strong\u003e — The ripe fruit quality of No. 4 is distinct from the fruit warmth of No. 6 in the same way that a reduction is distinct from a broth: deeper, more concentrated, and more specifically itself. Dark dried longan, aged plum, a warm fig-like depth — not light, not fresh, but fully matured and entirely the product of root systems that have had centuries to absorb the mineral character of undisturbed Fengqing soil. This shou guo xiang is the foundation of No. 4: present from the first steep, deepening with each infusion, and most fully expressed in the middle rounds when the leaf is completely open.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCandied-Fruit Sweetness (Mì Jiàn Xiāng)\u003c\/strong\u003e — The quality that most clearly distinguishes No. 4 from every other expression in the ovanyu Dianhong range: a natural, warm, candied-fruit sweetness — reminiscent of honey-preserved longan, candied jujube, or a warm dried-fruit confection — that is entirely the aromatic consequence of the oldest Fengqing ancient-tree material processed at its finest. This mi jian xiang is not a fragrance that sits above the cup; it is woven into the mouthfeel, present in every sip as a warm sweetness that is simultaneously richer than honey and more specific than fruit. It is the quality that makes No. 4 immediately unforgettable — a sweetness that experienced tea drinkers recognize as something they have not encountered before.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDensest Body in the Range — Weight and Completeness\u003c\/strong\u003e — The body of No. 4 is the fullest and most sustained in the ovanyu Dianhong range: dense without heaviness, rich without weight, and with a natural completeness that makes every sip feel fully resolved. The mouthfeel carries the ripe fruit and candied-fruit qualities through the full palate experience — coating completely, finishing cleanly, and leaving a warmth in the throat that accumulates with each infusion. This body is the direct expression of ancient-tree root depth: centuries of mineral absorption, present in the texture of every cup.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Warm Candied Finish — The Most Sustained in the Range\u003c\/strong\u003e — After the ripe fruit depth and the candied-fruit sweetness, No. 4 delivers the longest and warmest finish in the ovanyu Dianhong range: a sustained, naturally sweet return in the throat that builds slowly and remains through multiple breaths long after the cup is empty. The mi jian xiang is most present here — arriving after the initial body has passed, warm and specific and unmistakable. This finish is what brings experienced tea drinkers back to the next steep before they have decided to go.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinest Ancient-Tree Sourcing, Fengqing County, Full Traditional Process\u003c\/strong\u003e — Sourced from the oldest and most established Yunnan large-leaf cultivar trees in Fengqing County — trees with the deepest root systems reaching into undisturbed mineral soils accumulated over generations. Processed through the traditional Dianhong method: withering, rolling, full oxidation, and drying, with the care and patience that ancient-tree raw material requires and deserves. The concentrated ripe fruit and candied sweetness of No. 4 cannot be produced from younger trees. They are what centuries of root growth, mineral absorption, and seasonal patience make possible.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fengqing County, Yunnan Province, China\u003cbr\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Old-growth ancient Yunnan large-leaf cultivar trees — finest ancient-tree grade\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Ancient-Tree Dianhong — Yunnan Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e Concentrated ripe fruit (longan, plum, fig) + Candied-fruit sweetness (mi jian xiang)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — traditional Dianhong process\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin ancient-tree Yunnan large-leaf black tea, finest grade\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 150–200ml | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 15–20 seconds each round. Yields 7–10 infusions. No. 4 opens with intention: the ripe fruit is present from the first steep, but the candied-fruit sweetness and densest body require the leaf to open fully, which happens progressively from the second infusion onward. The cup reaches its peak complexity between the third and sixth steeps — this is when the mi jian xiang is most concentrated and the body is at its fullest. The later rounds are quieter but equally rewarding: a warm, unified sweetness with the longest finish in the ovanyu range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3–4g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 3–4 minutes. The ripe fruit depth and candied sweetness come through fully in a Western format — immediately rich, naturally sweet, and deeply satisfying. The mi jian xiang is most apparent in the finish: warm, long, and unmistakably No. 4. Re-steep once with 45 additional seconds. With whole milk: the candied-fruit warmth amplifies into a cup of extraordinary natural richness that requires no sugar and no sweetener of any kind.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 6–8g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction produces an exceptionally smooth, naturally sweet brew in which the candied-fruit quality comes forward with unusual precision — warm, specific, and unlike any cold tea in the standard black tea canon. The ripe fruit depth appears as a gentle undertone. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 4 differ from No. 6 in the ovanyu Ancient-Tree Dianhong range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 6 is the ancient-tree expression defined by a warm, deep fruit sweetness and rich settled honey — approachable, deeply satisfying, and an excellent introduction to what ancient-tree Dianhong can offer. No. 4 is the most concentrated and complete ancient-tree expression in the range: the fruit has deepened from warm to fully ripe and concentrated, the candied-fruit mi jian xiang quality is present and specific in a way it is not in No. 6, and the body and finish are the fullest and longest in the range. No. 6 is ancient-tree Dianhong discovered; No. 4 is ancient-tree Dianhong fully arrived. For those who have experienced No. 6 and want to understand the ceiling of what this sourcing standard can produce, No. 4 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is mi jian xiang and where does it come from?\u003c\/strong\u003e\u003cbr\u003e\nA: Mi jian xiang — \"candied-fruit aroma\" — is a natural aromatic quality that emerges in the finest ancient-tree Yunnan black tea through the combination of old-growth root depth, mineral soil accumulation, and the full oxidation process. It is reminiscent of honey-preserved longan, candied jujube, or warm dried-fruit confection — a sweetness that is simultaneously richer than honey and more specific than any single fruit. It is not a processing addition and cannot be manufactured from younger-tree material. It is what centuries of root growth make possible in the leaf, and it is one of the most distinctive and memorable qualities in the ovanyu range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this the most premium Dianhong in the ovanyu range?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. Ancient-Tree Dianhong No. 4 represents the most refined sourcing standard and the most complex aromatic profile in the ovanyu Dianhong collection — the expression that most fully demonstrates what old-growth Yunnan large-leaf cultivar trees are capable of producing when sourced with precision and processed with full respect for the raw material.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 7–10 infusions — the most of any tea in the ovanyu Dianhong range. Ancient-tree material is the most infusion-resilient available, and No. 4 reaches its peak complexity in the middle steeps rather than the first. The later rounds are quieter but still deeply rewarding.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Ancient-Tree Dianhong No. 4 is the most prestigious gift in the ovanyu Dianhong range — a tea that communicates the rarest sourcing standard, the most complex aromatic profile, and the deepest expression of what Yunnan ancient-tree craft can produce. For those who know Yunnan tea, it is immediately recognized as exceptional. For those who are new to it, the mi jian xiang is an experience they will not forget. ovanyu's packaging is designed with a refined aesthetic appropriate for the most significant personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984218619967,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_d8f48c9a-f710-49c6-855d-213adf3906be.jpg?v=1790418974"},{"product_id":"black-tea-wuyi-mountain-meizhan-jin-jun-mei-no-9-ovanyu","title":"Black Tea: Wuyi Mountain Meizhan Jin Jun Mei No. 9 — ovanyu | 125g","description":"\u003ch2\u003eThe Most Fragrant Bud — Jin Jun Mei Reimagined Through the Meizhan Cultivar\u003c\/h2\u003e\n\u003cp\u003eJin Jun Mei is defined by the single spring bud. But not all spring buds are alike — and the Meizhan cultivar, grown in the Wuyi Mountain region of Fujian Province, produces a bud with a naturally higher aromatic register than the standard Zhengshan Xiaozhong cultivar used in traditional Jin Jun Mei. Where standard Jin Jun Mei leads with the warm, starchy shu xiang and honey depth, Meizhan Jin Jun Mei leads with something lifted and floral: a vivid, high orchid-and-fruit fragrance that rises immediately from the cup and makes itself known before the first sip.\u003c\/p\u003e\n\u003cp\u003eovanyu's Meizhan Jin Jun Mei No. 9 applies the same single-bud craft standard as the ovanyu Jin Jun Mei range — approximately 50,000 to 80,000 hand-picked spring buds per kilogram, processed through the traditional Zhengshan Xiaozhong black tea method — to Meizhan cultivar buds that are specifically selected for their naturally elevated floral-orchid-fruit aromatic profile. The result is a Jin Jun Mei that is at once familiar in its silky single-bud mouthfeel and completely distinctive in its fragrance: lighter in register, higher in the cup, and with an orchid-and-fruit character that no standard Jin Jun Mei produces. This is the most aromatic expression in the ovanyu Jin Jun Mei range.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Meizhan Jin Jun Mei No. 9\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh, Vivid Floral-Orchid Fragrance (Huā Lán Xiāng Gāo Yáng)\u003c\/strong\u003e — The defining quality of Meizhan Jin Jun Mei and the quality that most immediately distinguishes it from standard Jin Jun Mei: a high, vivid orchid-forward fragrance that rises freely from the cup and fills the space around it from the first pour. This is not the interior orchid of aged-tree oolong — it is the orchid as a natural aromatic expression of the Meizhan spring bud: open, generous, and immediately present. In No. 9, this fragrance is at its most vivid and most clearly drawn — the quality that greets you before the first sip and stays through the last.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFloral-Fruit Complexity (Huā Guǒ Xiāng Fù Hé)\u003c\/strong\u003e — Woven through the high orchid character of No. 9 is a natural floral-fruit complexity — rose petal, lychee, a faint peach blossom warmth — that gives the cup its layered aromatic dimension and distinguishes the Meizhan profile from both standard Jin Jun Mei and other Wuyi black teas. This floral-fruit complexity is most apparent in the mid-palate and in the long finish after the swallow: present as individual notes in the early steeps, blending into a unified floral-fruit warmth in the later rounds. It is the quality that rewards multiple infusions and careful attention.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSilky Single-Bud Mouthfeel — The Jin Jun Mei Standard\u003c\/strong\u003e — The Meizhan cultivar processed at the single-bud standard produces the same extraordinary mouthfeel that defines the entire ovanyu Jin Jun Mei range: silky, weightless, and completely without astringency. There is no bitterness, no roughness, no tannin sharpness — only a smooth, naturally light body that carries the floral-orchid-fruit character through the palate with a delicacy and persistence that leaf material cannot replicate. The mouthfeel is the argument for the single-bud standard, expressed at its most refined.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong, Clean Floral Finish\u003c\/strong\u003e — After the high orchid fragrance and the floral-fruit complexity, No. 9 delivers a long, clean finish in which the floral note is most clearly present: cool, slightly powdery, and lasting through the breath long after the cup is empty. This finish is lighter and more specifically floral than the warm, sweet hui gan of standard Jin Jun Mei — the direct consequence of the Meizhan cultivar's naturally elevated aromatic register. It is the finish that makes No. 9 the most memorable fragrance experience in the ovanyu black tea range.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMeizhan Cultivar, Wuyi Mountain Origin, Single-Bud Craft\u003c\/strong\u003e — Harvested from Meizhan cultivar tea trees in the Wuyi Mountain region of Fujian Province — a cultivar known for naturally higher floral aromatics than standard Zhengshan Xiaozhong material — at the single spring bud standard: approximately 50,000 to 80,000 hand-picked buds per kilogram. Processed through the traditional Zhengshan Xiaozhong black tea method: withering, rolling, full oxidation, and drying. Non-smoked. The floral-orchid-fruit character of No. 9 is entirely the product of the cultivar, the mountain environment, and the craft — with nothing added.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Meizhan — Wuyi Mountain floral-aromatic cultivar\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Meizhan Jin Jun Mei — Single Spring Bud Black Tea\u003cbr\u003e\n\u003cstrong\u003eAromatic Profile:\u003c\/strong\u003e High orchid fragrance + Floral-fruit complexity (rose, lychee, peach blossom)\u003cbr\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Single bud only — approximately 50,000–80,000 buds per kilogram\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withering, rolling, full oxidation, drying — non-smoked\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Mountain Meizhan cultivar single-bud black tea\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 150–200ml | Temperature: 175–185°F (80–85°C)\u003cbr\u003e\nFirst infusion: 10–15 seconds. Add 10 seconds each round. Yields 6–9 infusions. Meizhan Jin Jun Mei requires the lowest water temperature in the ovanyu black tea range — the single Meizhan bud is the most delicate of all, and the high floral aromatics are most completely expressed at lower temperatures. Water above 195°F will flatten the orchid character and introduce unnecessary bitterness. At 175–185°F, the floral-orchid fragrance fills the room from the first pour and the silky mouthfeel is at its most complete. The floral character peaks in the first two steeps; the fruit complexity deepens from the third infusion onward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 3g | Water: 12 oz (350ml) | Temperature: 175–185°F (80–85°C)\u003cbr\u003e\nSteep 2–2.5 minutes. Do not exceed 185°F. The floral-orchid fragrance and silky mouthfeel come through clearly in a Western format at the correct temperature — immediately distinctive and unlike any black tea brewed at higher heat. Re-steep once with 30 additional seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 5–6g | Water: 500ml cold water\u003cbr\u003e\nRefrigerate 10–14 hours. Cold extraction foregrounds the high floral-orchid fragrance with exceptional precision and produces a naturally sweet, intensely floral brew — the most aromatic cold tea in the ovanyu black tea range. The fruit complexity comes through as a gentle, warm undertone. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is the Meizhan cultivar and how does it differ from standard Jin Jun Mei?\u003c\/strong\u003e\u003cbr\u003e\nA: Meizhan is a tea cultivar grown in the Wuyi Mountain region of Fujian Province that is known for a naturally higher floral aromatic register than the standard Zhengshan Xiaozhong cultivar used in traditional Jin Jun Mei. When processed at the single-bud standard, Meizhan produces a tea that shares the silky mouthfeel and single-bud craft of standard Jin Jun Mei but expresses a fundamentally different aromatic profile: high orchid fragrance and floral-fruit complexity in place of the warm shu xiang (sweet potato) and honey depth that define the standard expression. Meizhan Jin Jun Mei is for those who want the single-bud mouthfeel and craft of Jin Jun Mei with the highest possible floral aromatic character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 9 relate to the other Jin Jun Mei expressions in the ovanyu range?\u003c\/strong\u003e\u003cbr\u003e\nA: The ovanyu Jin Jun Mei range covers two cultivar expressions. No. 8 and No. 5 are made from the standard Zhengshan Xiaozhong cultivar — defined by shu xiang (sweet potato), honey, and (in No. 5) floral notes as a third dimension. No. 9 is the Meizhan cultivar expression — defined by high orchid fragrance and floral-fruit complexity, with the shu xiang character absent and the floral register significantly elevated. For those whose preference is fragrance over depth, No. 9 is the answer. For those whose preference is the warm, starchy depth of the shu xiang, No. 8 or No. 5 is the starting point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why is the brewing temperature lower than for other black teas?\u003c\/strong\u003e\u003cbr\u003e\nA: The Meizhan single bud is the most delicate raw material in the ovanyu black tea range, and the high floral aromatics are the most temperature-sensitive of all the aromatic profiles represented. Water above 195°F suppresses the orchid character, flattens the floral-fruit complexity, and introduces bitterness that the raw material does not naturally contain. Water at 175–185°F extracts the floral-orchid fragrance and silky mouthfeel at their full natural expression. This is the most important brewing variable for No. 9.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Meizhan Jin Jun Mei No. 9 is the most distinctively aromatic gift in the ovanyu black tea range — the high orchid fragrance makes an immediate and unforgettable impression, and the Meizhan cultivar story distinguishes it clearly from standard Jin Jun Mei for those who know the category. For those encountering it for the first time, it is an introduction to a level of natural floral complexity in black tea that most tea drinkers do not know exists. ovanyu's packaging is designed with a refined aesthetic appropriate for meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984282189887,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_76cdc860-8494-4a41-9cb6-147d530d4a31.jpg?v=1790419211"}],"url":"https:\/\/ovanyu.com\/collections\/black-tea.oembed","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}