{"title":"New Teas","description":null,"products":[{"product_id":"2026-white-peony-white-tea-ovanyu","title":"2026 White Peony White Tea — ovanyu | 125g","description":"\u003ch2\u003eThe 2026 Spring Harvest — White Peony, Fresh and Floral\u003c\/h2\u003e\u003cp\u003eBai Mu Dan from this spring’s harvest: two buds and a leaf, hand-picked in Fuding and dried slowly by sun and air. Fresh, floral, and lightly honeyed — an easy, graceful white tea for every day.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayered Florals\u003c\/strong\u003e — meadow flowers and soft blossom rising from the first steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHoneyed Freshness\u003c\/strong\u003e — a bright, clean sweetness with the lightness of new leaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGentle Finish\u003c\/strong\u003e — smooth and calm, with no bitterness to rush it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eGrown in the gardens of Fuding, Fujian, and \u003cstrong\u003ehand-picked\u003c\/strong\u003e to the two-bud-one-leaf standard during the \u003cstrong\u003e2026 spring harvest\u003c\/strong\u003e. The leaves are withered under open sky and sun-dried — no rolling and no roasting — so the cup tastes simply of the leaf and the season.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu\u003c\/strong\u003e\u003cbr\u003eLeaves: 4–5 g | Water: 200 ml | Temperature: 85–90°C (185–195°F)\u003cbr\u003eFirst infusion: 30–45 seconds. Add 15 seconds with each round, for 5–7 infusions.\u003c\/p\u003e\u003cp\u003eThe florals are brightest in the first two infusions; later rounds turn softer and rounder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style\u003c\/strong\u003e\u003cbr\u003e2–3 g to 350 ml at 85°C (185°F), steeped for 2–3 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e5–6 g to 500 ml of cold water, refrigerated for 6–8 hours. Crystal-clear, naturally sweet, with a delicate floral close.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring 2026\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Bai Mu Dan (White Peony), two buds and one leaf\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried — no rolling or roasting\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% white tea leaves\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat does White Peony taste like?\u003c\/strong\u003e\u003cbr\u003eSoft florals, a light honey sweetness, and a clean, smooth finish — fuller than Silver Needle, gentler than green tea.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-steep the leaves?\u003c\/strong\u003e\u003cbr\u003eYes. Expect five to seven gongfu infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Cooler water and shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43965857169471,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry.jpg?v=1790383342"},{"product_id":"white-tea-white-peony-bai-mudan-aged-6-years","title":"White Tea: White Peony (Bai Mudan), Aged 6 Years — ovanyu | 125g","description":"\u003ch2\u003eSix Years of Patience — White Peony, Mellow and Honeyed\u003c\/h2\u003e\u003cp\u003eSix years have turned this Fuding White Peony warm and mellow. Hand-picked in spring and aged without intervention, it pours a soft amber cup of honey and gentle fruit — calm, rounded, and deeply comforting.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHoney Sweetness\u003c\/strong\u003e — a deep, natural sweetness that coats the palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMellow Bud Aroma\u003c\/strong\u003e — the silver-bud fragrance, now warmer and rounder with age.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvolving Layers\u003c\/strong\u003e — each infusion reveals a slightly different shade of the tea.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eFrom Fuding, Fujian. Broad two-bud-one-leaf Bai Mu Dan, \u003cstrong\u003ehand-picked\u003c\/strong\u003e in spring, withered under open sky and sun-dried. A \u003cstrong\u003esingle spring harvest\u003c\/strong\u003e, \u003cstrong\u003enaturally aged for six years\u003c\/strong\u003e with zero intervention.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu\u003c\/strong\u003e\u003cbr\u003eLeaves: 5–6 g | Water: 200 ml | Temperature: 93–100°C (200–212°F)\u003cbr\u003eFirst infusion: 30–45 seconds. Add 15 seconds with each round, for 6–8 infusions.\u003c\/p\u003e\u003cp\u003eAged white tea opens beautifully with near-boiling water — be generous with the heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style\u003c\/strong\u003e\u003cbr\u003e3 g to 350 ml at 93°C (200°F), steeped for 2–3 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e6–8 g to 500 ml of cold water, refrigerated for 8–12 hours. Amber, velvety, with a long honey finish.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 6 years\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Bai Mu Dan (White Peony), two buds and one leaf\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling or roasting\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% aged white tea leaves\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow does aged white tea differ from fresh?\u003c\/strong\u003e\u003cbr\u003eFresh white tea is floral and bright; six years of rest bring honey, gentle fruit, and a smoother, rounder body.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-steep the leaves?\u003c\/strong\u003e\u003cbr\u003eYes. Expect six to eight gongfu infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43965895245887,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_1537f1fe-99ac-44c3-9f4c-440a53f85659.jpg?v=1790383368"},{"product_id":"white-tea-white-peony-bai-mudan-aged-2-years-ovanyu","title":"White Tea: White Peony (Bai Mudan), Aged 2 Years — ovanyu | 125g","description":"\u003ch2\u003eTwo Years of Rest — White Peony, Floral and Bright\u003c\/h2\u003e\u003cp\u003eA silver-bud-rich White Peony from Fuding, hand-picked in spring and rested for two years. Its florals have settled and deepened, yet the cup stays fresh and lively — a beautifully balanced first step into aged white tea.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring Blossom\u003c\/strong\u003e — a natural floral bouquet that opens the cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilver-Bud Aroma\u003c\/strong\u003e — the soft, downy fragrance of abundant young buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiving Freshness\u003c\/strong\u003e — clean and bright on the palate, with a light, sweet close.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eFrom Fuding, Fujian. A premium, silver-bud-dominant Bai Mu Dan, \u003cstrong\u003ehand-picked\u003c\/strong\u003e in spring, withered under open sky and sun-dried. A \u003cstrong\u003esingle spring harvest\u003c\/strong\u003e, \u003cstrong\u003enaturally aged for two years\u003c\/strong\u003e, with no rolling and no roasting.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu\u003c\/strong\u003e\u003cbr\u003eLeaves: 4–5 g | Water: 200 ml | Temperature: 88–93°C (190–200°F)\u003cbr\u003eFirst infusion: 30–45 seconds. Add 15 seconds with each round, for 5–7 infusions.\u003c\/p\u003e\u003cp\u003eFlorals and bud aroma are most vivid in the first two infusions; later rounds reveal a softer, rounder character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style\u003c\/strong\u003e\u003cbr\u003e2–3 g to 350 ml at 88°C (190°F), steeped for 2–3 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e5–6 g to 500 ml of cold water, refrigerated for 6–8 hours. Naturally sweet, clear, and especially floral.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 2 years\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Bai Mu Dan (White Peony), silver-bud-dominant premium grade\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling or roasting\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% white tea leaves and buds\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do two years of aging change White Peony?\u003c\/strong\u003e\u003cbr\u003eThe sharper green edges soften, the florals deepen, and a gentle honey note appears — while the cup keeps its freshness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-steep the leaves?\u003c\/strong\u003e\u003cbr\u003eYes. Expect five to seven gongfu infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Cooler water and shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43966182588479,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_e937b7b8-46a3-4404-bf8b-dd165197a9ed.jpg?v=1790383383"},{"product_id":"aged-white-tea-9-year-old-ovanyu","title":"Aged White Tea (9-Year-Old) — ovanyu | 125g","description":"\u003ch2\u003eNine Years in Fuding — Warm, Deep, and Restful\u003c\/h2\u003e\u003cp\u003eNine years of quiet aging give this white tea the warmth of red dates and a soft, leafy depth. Hand-picked in spring and left entirely to time, it brews a dark amber cup made for long, unhurried sessions.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed Date\u003c\/strong\u003e — a warm, gently fruited sweetness at the heart of the cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZongye Leaf\u003c\/strong\u003e — the soft, green-wood fragrance prized in well-aged Fuding tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep, Layered Body\u003c\/strong\u003e — full and smooth, opening slowly over many infusions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eFrom Fuding, Fujian. \u003cstrong\u003eHand-picked\u003c\/strong\u003e in spring, withered under open sky and sun-dried, then \u003cstrong\u003enaturally aged for nine years\u003c\/strong\u003e — no rolling, no roasting, and nothing added.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu (recommended)\u003c\/strong\u003e\u003cbr\u003eLeaves: 6–8 g | Water: 200 ml | Temperature: 100°C (212°F), full boil\u003cbr\u003eFirst infusion: 20–30 seconds. Add 20 seconds with each round, for 8–12 infusions.\u003c\/p\u003e\u003cp\u003eFully boiling water opens the leaf and draws out the complexity of its years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSimmered (traditional)\u003c\/strong\u003e\u003cbr\u003e5–6 g in 600–800 ml of water. Bring to a gentle boil in a clay or glass pot, then simmer on low for 3–5 minutes for a warming, full-bodied brew.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e8–10 g to 500 ml of cold water, refrigerated for 10–12 hours. Smooth, dark amber, and lovely over ice.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 9 years\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Aged white tea (lao bai cha)\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling, roasting, or additives\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% aged white tea leaves\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is nine-year white tea different from younger teas?\u003c\/strong\u003e\u003cbr\u003eFlorals give way to red date, zongye leaf, and a deeper, smoother body that lasts across many more infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-steep the leaves?\u003c\/strong\u003e\u003cbr\u003eYes. Expect eight to twelve gongfu infusions — or simmer the spent leaves for one final pot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43966387814463,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_e1287619-a715-42a1-a981-6b7e57cc0c02.jpg?v=1790383834"},{"product_id":"aged-white-tea-aged-11-years-ovanyu","title":"Aged White Tea (Aged 11 Years) — ovanyu | 125g","description":"\u003ch2\u003eEleven Years of Time — A Long-Aged Fuding Reserve\u003c\/h2\u003e\u003cp\u003eEleven years have given this white tea honey, red date, and the soft depth of aged wood. Hand-picked in spring and aged without intervention, it is a velvet-textured cup for slow, attentive sessions.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep Honey\u003c\/strong\u003e — a rich, rounded sweetness that lingers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed Date\u003c\/strong\u003e — warm, gently fruited, and comforting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged Wood\u003c\/strong\u003e — a quiet, woody depth that grows in the later infusions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eA long-aged reserve from Fuding, Fujian. \u003cstrong\u003eHand-picked\u003c\/strong\u003e in spring, withered under open sky and sun-dried, then \u003cstrong\u003enaturally aged for eleven years\u003c\/strong\u003e — no rolling, no roasting, and nothing added.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu (recommended)\u003c\/strong\u003e\u003cbr\u003eLeaves: 6–8 g | Water: 200 ml | Temperature: 100°C (212°F), full rolling boil\u003cbr\u003eFirst infusion: 15–25 seconds. Add 20–30 seconds with each round, for 10–15 infusions.\u003c\/p\u003e\u003cp\u003eOnly full heat unlocks the honey and date depth; each infusion reveals a slightly different layer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSimmered (traditional)\u003c\/strong\u003e\u003cbr\u003e6–8 g in 800 ml–1 L of cold water. Bring slowly to a gentle boil in a clay or glass pot, then simmer on low for 5–8 minutes. Serve in small cups.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e10–12 g to 600 ml of cold water, refrigerated for 12–16 hours. Clean, sweet, and best served at room temperature.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 11 years\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Aged white tea (lao bai cha), long-aged reserve\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling, roasting, or additives\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% aged white tea leaves\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow does eleven years differ from six or nine?\u003c\/strong\u003e\u003cbr\u003eThe sweetness turns deeper and more honeyed, the texture more velvety, and aged-wood notes emerge in the later infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003eTen to fifteen gongfu infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43969674084415,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_85ca9f96-ff1c-4f96-9d7e-4774c9febacb.jpg?v=1790385989"},{"product_id":"aged-white-tea-12-years-ovanyu","title":"Aged White Tea (12 Years) — ovanyu | 125g","description":"\u003ch2\u003eTwelve Years of Stillness — Fuding’s Deepest White Tea\u003c\/h2\u003e\u003cp\u003eTwelve years of patient aging bring chen xiang — the scent of deep age — together with herbal depth and red date warmth. Hand-picked in spring and left entirely to time, this is a silken, amber cup to share slowly.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChen Xiang\u003c\/strong\u003e — the mellow, resonant aroma of long and careful aging.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHerbal Depth\u003c\/strong\u003e — a gentle, medicinal-herb quality in the middle infusions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed Date Warmth\u003c\/strong\u003e — a soft fruit sweetness beneath a silken texture.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eA long-aged reserve from Fuding, Fujian. \u003cstrong\u003eHand-picked\u003c\/strong\u003e in spring, withered under open sky and sun-dried, then \u003cstrong\u003enaturally aged for twelve years\u003c\/strong\u003e — no rolling, no roasting, and nothing added.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu (essential)\u003c\/strong\u003e\u003cbr\u003eLeaves: 6–8 g | Water: 200 ml | Temperature: 100°C (212°F), full rolling boil\u003cbr\u003eFirst infusion: 15–20 seconds. Add 20–30 seconds with each round, for 12–18 infusions.\u003c\/p\u003e\u003cp\u003eEarly infusions reveal date and chen xiang, the middle rounds herbal depth, and the last a quiet, luminous warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSimmered (traditional)\u003c\/strong\u003e\u003cbr\u003e6–8 g in 800 ml–1 L of cold water. Bring slowly to a gentle boil in a clay or glass pot, then simmer on low for 5–10 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e10–12 g to 600 ml of cold water, refrigerated for 14–18 hours. Clear and naturally sweet; best at room temperature.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 12 years\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Aged white tea (lao bai cha), long-aged reserve\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling, roasting, or additives\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% aged white tea leaves\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow does twelve years differ from nine or eleven?\u003c\/strong\u003e\u003cbr\u003eChen xiang and herbal notes come forward, the texture turns silken, and the tea gives many more infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003eTwelve to eighteen gongfu infusions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43970936930367,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_a894d6dd-3f40-42c9-8b11-868087b2f643.jpg?v=1790389305"},{"product_id":"white-tea-silver-needle-bai-hao-yin-zhen-aged-2-years-ovanyu","title":"White Tea: Silver Needle (Bai Hao Yin Zhen) – Aged 2 Years — ovanyu | 125g","description":"\u003ch2\u003eTwo Years of Rest — Silver Needle, Bright and Honeyed\u003c\/h2\u003e\u003cp\u003eA single spring bud, hand-picked in Fuding and dried by sun and air. After two years of rest, this Silver Needle keeps the clarity of a fresh harvest while gaining a gentle, honeyed depth — luminous, quiet, and quietly generous.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilken Hao Xiang\u003c\/strong\u003e — the soft, downy fragrance of the silver bud, lifting from the first pour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Honey\u003c\/strong\u003e — a clear, natural sweetness that grows with each infusion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVivid, Clean Finish\u003c\/strong\u003e — bright and alive on the palate, with a long, gentle close.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eFrom the high, misty gardens of Fuding, Fujian. Only the single unopened spring bud is \u003cstrong\u003ehand-picked\u003c\/strong\u003e, then withered under open sky and sun-dried — nothing rolled, roasted, or added. A \u003cstrong\u003esingle spring harvest\u003c\/strong\u003e, \u003cstrong\u003enaturally aged for two years\u003c\/strong\u003e to round its edges while keeping its brightness.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu (recommended)\u003c\/strong\u003e\u003cbr\u003eLeaves: 4–5 g | Water: 200 ml | Temperature: 85–90°C (185–195°F)\u003cbr\u003eFirst infusion: 40–60 seconds. Add 20 seconds with each round, for 5–8 infusions.\u003c\/p\u003e\u003cp\u003eSilver Needle needs no boiling water; a gentler temperature keeps the bud fragrance and honey sweetness intact. Later steeps bring more depth and a longer finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style\u003c\/strong\u003e\u003cbr\u003e3 g to 350 ml at 85°C (185°F), steeped for 3–4 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e6–8 g to 500 ml of cold water, refrigerated for 8–12 hours. Pale gold, naturally sweet, and remarkably clear.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 2 years\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Bai Hao Yin Zhen (Silver Needle), single spring bud\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling, roasting, or additives\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Silver Needle white tea buds\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is Silver Needle different from White Peony?\u003c\/strong\u003e\u003cbr\u003eSilver Needle uses only the unopened bud; White Peony includes the bud with one or two young leaves. Silver Needle is finer and more aromatic, White Peony fuller and more floral.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-steep the buds?\u003c\/strong\u003e\u003cbr\u003eYes. Expect five to eight gongfu infusions, moving from bright and aromatic to soft and sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Cooler water and shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43972581589055,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_cdb78335-526c-46bb-a438-8e5ad6658719.jpg?v=1790392454"},{"product_id":"white-tea-silver-needle-bai-hao-yin-zhen-aged-3-years-ovanyu","title":"White Tea: Silver Needle (Bai Hao Yin Zhen) – Aged 3 Years — ovanyu | 125g","description":"\u003ch2\u003eThree Years of Quiet — Silver Needle at Its Most Complete\u003c\/h2\u003e\u003cp\u003eBai Hao Yin Zhen is white tea in its purest form: a single unopened spring bud, hand-picked in the hills of Fuding and dried by sun and air alone. Three years of patient rest have softened its early brightness into something rounder and more composed — a cup for slow mornings and unhurried attention.\u003c\/p\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDowny Hao Xiang\u003c\/strong\u003e — a warm, silken bud fragrance that rises from the dry needle and carries through every infusion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild Honey\u003c\/strong\u003e — sweetness that has settled with age: unhurried, rounded, and long on the palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBright, Clean Finish\u003c\/strong\u003e — age has deepened the cup without dulling it; a fresh, luminous lift remains.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eOrigin \u0026amp; Craft\u003c\/h2\u003e\u003cp\u003eGrown in the mist-covered gardens of Fuding, Fujian — the historic home of white tea. Every needle is a single spring bud, \u003cstrong\u003ehand-picked\u003c\/strong\u003e at first flush, withered under open sky and sun-dried, with no rolling, no roasting, and nothing added. The tea is then \u003cstrong\u003enaturally aged for three years\u003c\/strong\u003e, a \u003cstrong\u003esingle spring harvest\u003c\/strong\u003e left to develop entirely on its own terms.\u003c\/p\u003e\u003ch2\u003eBrewing Experience\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eGongfu (recommended)\u003c\/strong\u003e\u003cbr\u003eLeaves: 4–5 g | Water: 200 ml | Temperature: 85–90°C (185–195°F)\u003cbr\u003eFirst infusion: 40–60 seconds. Add 20 seconds with each round, for 6–9 infusions.\u003c\/p\u003e\u003cp\u003eWater just off the boil protects the delicate bud fragrance. The needles open slowly; later infusions turn softer and sweeter, and are well worth staying for.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWestern style\u003c\/strong\u003e\u003cbr\u003e3 g to 350 ml at 85°C (185°F), steeped for 3–4 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003cbr\u003e6–8 g to 500 ml of cold water, refrigerated for 10–14 hours. Pale amber, naturally sweet, with a delicate floral lift.\u003c\/p\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fuding, Fujian, China\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring, aged 3 years\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Bai Hao Yin Zhen (Silver Needle), single spring bud\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Withered and sun-dried, naturally aged — no rolling, roasting, or additives\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Silver Needle white tea buds\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow does the 3-year differ from the 2-year Silver Needle?\u003c\/strong\u003e\u003cbr\u003eOne more year deepens the bud fragrance and folds the honey sweetness into the body of the cup. The 2-year is brighter and livelier; the 3-year is rounder and more composed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is Silver Needle the highest grade of white tea?\u003c\/strong\u003e\u003cbr\u003eIt is made only from the unopened spring bud — the most tender and fragrant part of the plant — which gives a more concentrated, refined cup and makes every harvest small.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain caffeine?\u003c\/strong\u003e\u003cbr\u003eYes, at moderate levels. Cooler water and shorter steeps extract less.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eSealed, cool, and dry, away from light and strong aromas. Stored this way, white tea continues to mature gently over time.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43973223776319,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_70015bd4-8d39-4bd0-9e84-8885202b0fc0.jpg?v=1790392873"},{"product_id":"wuyi-rock-oolong-tea-da-hong-pao-no-08-medium-light-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Da Hong Pao No. 08 (Medium-Light Roast) — ovanyu | 125g","description":"\u003ch2\u003eBorn from Stone — Wuyi's Most Storied Rock Oolong\u003c\/h2\u003e\n\u003cp\u003eIn the steep ravines and mineral-saturated cliffs of the Wuyi Mountains, Fujian Province, a small number of tea gardens produce something the rest of the world cannot replicate. The combination of fractured volcanic rock, natural spring water, and a microclimate of perpetual mist creates a growing environment of extraordinary specificity — one that imprints itself indelibly on every leaf that grows there. This is the origin of yan yun: the \"rock rhyme\" that defines authentic Wuyi oolong and that no terroir outside these mountains can produce.\u003c\/p\u003e\n\u003cp\u003eovanyu's Da Hong Pao No. 08 is a medium-light roast expression of this tradition — crafted to let the floral complexity and mineral depth of the rock-grown leaf speak clearly, without the dominance of heavy char. The roast is present. The tea is more so.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Da Hong Pao No. 08\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLayered Floral Complexity (Fù Hé Huā Xiāng)\u003c\/strong\u003e — A hallmark of high-quality Da Hong Pao: not a single floral note but a shifting, layered bouquet — orchid, osmanthus, and a warm, slightly spiced floral depth that evolves across infusions. The medium-light roast preserves these aromatics at their most expressive, allowing the floral character of the rock-grown leaf to come forward without being subdued by heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMineral Rock Rhyme (Yán Yùn)\u003c\/strong\u003e — The defining quality of authentic Wuyi oolong and the most difficult to describe without tasting: a deep, mineral resonance that underlies every sip — cool, stone-like, almost geological — felt in the throat and the body of the cup as much as on the palate. Yan yun cannot be manufactured or approximated. It is the direct expression of the rock environment in which these leaves grew.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSmooth, Enduring Sweetness (Chún Hé Huí Gān)\u003c\/strong\u003e — A rich, rounded body on the palate — full without heaviness, smooth without flatness — followed by a long, returning sweetness that builds after the swallow. This hui gan — the \"returning sweet\" — is the mark of a well-made, properly sourced rock oolong. It does not arrive immediately; it accumulates, and it lingers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium-Light Roast — Balance as Craft\u003c\/strong\u003e — The roast level of a rock oolong is a deliberate artistic choice, not a convenience. Da Hong Pao No. 08 is roasted at a medium-light level — enough to integrate the leaf, develop body, and add a subtle toasty warmth, while preserving the floral aromatics and mineral clarity that a heavier roast would suppress. It is the roast level chosen by craftsmen who want the tea, not the fire, to define the cup.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Origin, Traditional Processing\u003c\/strong\u003e — Harvested from rock-garden plots in the Wuyi Mountains, processed through traditional withering, tossing, partial oxidation, rolling, and charcoal roasting. Every step is a decision. Every decision shapes the cup.\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 Rock Oolong (Yán Chá) — Da Hong Pao\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium-Light\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10–15 seconds each round. Yields 8–12 infusions. Rock oolong demands boiling water — only full heat unlocks the yan yun and allows the layered floral aromatics to fully open. Use a small Yixing clay or porcelain Gaiwan for best results. The character evolves significantly across steeps: floral-forward early, mineral and sweet in the middle rounds, warm and settled toward the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. A single steep will not fully express this tea — reuse the leaves for 2–3 more rounds, extending steep time by 30 seconds each time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold brewing draws out a clean, naturally sweet expression with the floral aromatics at the forefront and a soft mineral undertone — a very different experience from hot Gongfu brewing, and equally rewarding. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Da Hong Pao, and why is it significant?\u003c\/strong\u003e\u003cbr\u003e\nA: Da Hong Pao — \"Big Red Robe\" — is the most celebrated variety of Wuyi rock oolong, historically regarded as among the finest teas in China. The name originally referred to a handful of ancient mother trees growing on the cliffs of Wuyi Mountain, now protected and no longer harvested. Modern Da Hong Pao is a skillfully blended or single-variety rock oolong crafted to express the aromatic profile associated with that tradition. The name signifies a standard of complexity and mineral depth, not a single fixed cultivar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does \"medium-light roast\" mean for rock oolong?\u003c\/strong\u003e\u003cbr\u003e\nA: Rock oolong is roasted after processing to integrate the leaf, develop body, and extend shelf life. The roast level is a spectrum: light roasts preserve floral and fruity aromatics; heavy roasts emphasize char, depth, and a longer aging potential. A medium-light roast sits at the expressive end of this spectrum — enough roast to add structure and warmth, not enough to suppress the floral complexity and mineral yan yun. It is the roast level preferred by those who want clarity alongside depth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun, and how do I recognize it?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the mineral quality unique to teas grown in the fractured volcanic rock soils of the Wuyi Mountains. It is felt as much as tasted: a cool, stone-like resonance in the throat and body of the cup that persists after swallowing. You recognize it by what stays — a depth and persistence that flatter-tasting teas simply do not have.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many times can I steep the leaves?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 8–12 infusions from a single session. Rock oolong is one of the most rewarding teas for multiple steeps — the character shifts substantially across the session, and the later rounds often reveal dimensions not present in the first.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea caffeinated?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. Oolong tea contains caffeine at moderate-to-high levels, depending on oxidation and brewing method. Gongfu brewing with boiling water and short steep times tends to produce moderate caffeine extraction per cup, spread across many infusions.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43983801909311,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_b073f30f-d452-459b-b065-4dff5e7a208e.jpg?v=1790407019"},{"product_id":"wuyi-rock-oolong-tea-da-hong-pao-no-06-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Da Hong Pao No. 06 (Medium Roast) — ovanyu | 125g","description":"\u003ch2\u003eFire and Stone — Da Hong Pao at Its Most Grounded\u003c\/h2\u003e\n\u003cp\u003eThe Wuyi Mountains of Fujian Province are unlike any other tea-growing region on earth. Fractured volcanic rock, natural mineral springs, and a perpetual mountain mist create a soil environment of extraordinary depth — one that expresses itself as yan yun, the mineral \"rock rhyme\" that defines authentic Wuyi oolong and cannot be replicated outside this landscape.\u003c\/p\u003e\n\u003cp\u003eovanyu's Da Hong Pao No. 06 takes this exceptional raw material and subjects it to a medium roast: a deliberate, skilled application of heat that transforms the leaf into something altogether more serious. Where a lighter roast preserves floral brightness, a medium roast goes deeper — drawing out a rich, layered warmth, integrating the mineral body, and developing a complexity that rewards attention. This is Da Hong Pao for those who want more than fragrance. It is Da Hong Pao with weight.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Da Hong Pao No. 06\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWarm, Integrated Floral Complexity (Fù Hé Huā Xiāng)\u003c\/strong\u003e — The medium roast does not erase the floral character of this rock-grown leaf — it transforms it. The bright, open florals of a lighter roast become warmer, denser, more interwoven: dried osmanthus, roasted orchid, a hint of dark fruit beneath. The complexity is still there; it has simply been drawn inward, concentrated by heat into something richer and more lasting.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep Mineral Rock Rhyme (Yán Yùn)\u003c\/strong\u003e — The yan yun of No. 06 is more pronounced than in a lighter roast expression. The medium roast integrates the mineral quality of the Wuyi rock soil into the full body of the cup — not just a note but a presence, felt from the first sip through a long, resonant finish. Cool, stone-like, unmistakably Wuyi. This is the quality that distinguishes a rock-garden tea from everything else.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich, Enduring Sweetness (Chún Hé Huí Gān)\u003c\/strong\u003e — The body of No. 06 is full and round — richer than a medium-light roast, with a deeper baseline warmth and a longer-developing hui gan sweetness that builds slowly after the swallow. It does not announce itself immediately; it accumulates across sips and lingers well past the cup. This returning sweetness is the hallmark of a properly sourced, well-roasted Wuyi oolong.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — Depth Without Dominance\u003c\/strong\u003e — A medium roast requires more skill and more time than either a light or a heavy roast. The craftsman is navigating a narrow range: enough heat to develop body, integrate the mineral character, and bring out roasted depth — without pushing into bitterness or suppressing the floral complexity entirely. No. 06 represents this balance executed with precision.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Origin, Traditional Charcoal Roasting\u003c\/strong\u003e — Rock-garden sourced from the Wuyi Mountains, processed through traditional withering, tossing, partial oxidation, and rolling, then finished with a medium-level charcoal roast. Every step of this process is a considered decision. The result is a tea that tastes like the sum of those decisions.\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 Rock Oolong (Yán Chá) — Da Hong Pao\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 10–15 seconds each round. Yields 8–12 infusions. Medium roast Da Hong Pao demands full boiling water — the heat is necessary to open the roasted leaf and release the full depth of yan yun and hui gan. Use a Yixing clay pot or porcelain Gaiwan. The character evolves across steeps: roasted warmth up front, giving way to mineral depth in the middle rounds, finishing with a long, clean sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Reuse the leaves for 2–3 additional rounds, extending steep time by 30 seconds each time. A medium roast holds up well to Western-style brewing — the body and depth remain fully present.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold brewing softens the roasted edges and foregrounds the natural sweetness and mineral undertone of the rock-grown leaf — a notably different experience from hot Gongfu, and worth exploring. 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. 06 (Medium Roast) differ from No. 08 (Medium-Light Roast)?\u003c\/strong\u003e\u003cbr\u003e\nA: The roast level is the defining difference. No. 08 is roasted at a medium-light level — brighter, more openly floral, with a lighter body and a more delicate mineral character. No. 06 goes further: the roast integrates more deeply, the floral notes become warmer and more subdued, the body is fuller, and the yan yun and hui gan are more pronounced. No. 08 is expressive and approachable; No. 06 is grounded and complex. They are two perspectives on the same outstanding raw material.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun, and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the mineral quality specific to teas grown in the fractured volcanic soils of the Wuyi Mountains. It manifests as a cool, stone-like resonance in the throat and the sustained body of the cup — a depth and persistence that teas from other regions simply do not have. In a medium roast like No. 06, the yan yun is more fully integrated into the overall structure of the tea, making it particularly pronounced.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing with boiling water, expect 8–12 infusions. Medium roast Da Hong Pao is one of the most rewarding teas for extended Gongfu sessions — the roasted warmth that dominates early steeps gradually gives way to mineral depth and a clean, sustained sweetness in later rounds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea caffeinated?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. Oolong tea contains caffeine at moderate-to-high levels. Boiling-water Gongfu brewing extracts caffeine efficiently, though the amount per cup is moderated by short steep times spread across many infusions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Wuyi rock oolong is among the most prestigious categories in Chinese tea, and Da Hong Pao at a medium roast level is a sophisticated, considered choice — appreciated by seasoned tea drinkers and a memorable introduction for those new to oolong. ovanyu's packaging is designed with a refined aesthetic suited to meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43983834382399,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_dff2aba1-9207-4e89-b2c4-817bc5dd48a8.jpg?v=1790407628"},{"product_id":"wuyi-rock-oolong-tea-da-hong-pao-no-04-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Da Hong Pao No. 04 (Medium Roast) — ovanyu | 125g","description":"\u003ch2\u003eThe Standard of Stone — Da Hong Pao at Its Most Essential\u003c\/h2\u003e\n\u003cp\u003eThere is a version of Da Hong Pao that exists before preference, before style, before any debate about roast level or floral brightness — a version that simply is what this tea was always meant to be. ovanyu's Da Hong Pao No. 04 is that version.\u003c\/p\u003e\n\u003cp\u003eSourced from rock-garden plots in the Wuyi Mountains, Fujian Province — where fractured volcanic soil, natural mineral springs, and mountain mist create a growing environment of irreplaceable specificity — and finished with a medium roast that has become the reference point for this tea globally: No. 04 does not try to be brighter than it is, or deeper than it needs to be. It is balanced, complete, and entirely itself. The floral complexity of the Wuyi leaf is present. The mineral yan yun is fully expressed. The roasted warmth is integrated without dominating. And the returning sweetness — the hui gan — is long, clean, and unmistakable.\u003c\/p\u003e\n\u003cp\u003eThis is the Da Hong Pao to reach for when you want to understand what the category is capable of.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Da Hong Pao No. 04\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLayered Floral Complexity (Fù Hé Huā Xiāng)\u003c\/strong\u003e — At medium roast, the floral aromatics of the rock-grown leaf do not disappear — they deepen and consolidate. What emerges in No. 04 is a composed, multi-layered floral character: dried osmanthus, warm orchid, a subtle dark-fruit sweetness woven underneath. It is not the open brightness of a lighter roast. It is the considered richness of a tea that has been given time and heat to become more fully itself.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePronounced Mineral Rock Rhyme (Yán Yùn)\u003c\/strong\u003e — No. 04 carries the yan yun of the Wuyi rock terroir at its most complete expression within the medium roast range. The mineral quality — cool, stone-like, resonant — is not a background note here. It is structural: felt throughout the body of the cup, persisting through the finish, anchoring every sip to the landscape in which these leaves grew. This is what rock oolong is for.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFull-Bodied, Returning Sweetness (Chún Hé Huí Gān)\u003c\/strong\u003e — The body of No. 04 is round and complete — neither light nor heavy, but precisely weighted. The hui gan arrives gradually after the swallow: first a warmth, then a sweetness, then a long, clean finish that persists well past the cup. This is the return that experienced tea drinkers look for, and that distinguishes a well-sourced, well-roasted rock oolong from everything else.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — The Reference Expression\u003c\/strong\u003e — If medium-light is where floral character peaks and heavy roast is where depth and aging potential dominate, medium roast is where these qualities meet most completely. No. 04 represents this equilibrium at its most refined — a tea in which the roast has done its work fully without leaving a trace of imbalance. The fire has served the leaf. The leaf defines the cup.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Rock-Garden Origin\u003c\/strong\u003e — Sourced exclusively from the Wuyi Mountain growing region, processed through traditional withering, indoor and solar tossing, partial oxidation, rolling, and finished with charcoal roasting. No shortcuts. No approximations. The full process, applied with the precision 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 Wuyi Mountains, Fujian Province, China\u003cbr\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Wuyi Rock Oolong (Yán Chá) — Da Hong Pao\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 10–15 seconds each round. Yields 8–12 infusions. Full boiling water is non-negotiable for medium roast Da Hong Pao — the heat is what opens the roasted leaf and releases the mineral depth and floral complexity. Use a Yixing clay pot or porcelain Gaiwan. Early steeps are roasted and floral; middle rounds reveal the full yan yun; later rounds develop a quieter, cleaner sweetness that rewards staying until the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 additional times, adding 30 seconds each round. The body and depth of a medium roast hold up well to Western brewing — fuller and more satisfying than a lighter roast in this format.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold brewing softens the roasted character and foregrounds the natural sweetness and mineral undertone — a notably different and equally worthwhile expression of the same leaf. 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. 04 relate to No. 06 and No. 08 in the ovanyu Da Hong Pao range?\u003c\/strong\u003e\u003cbr\u003e\nA: The numbering reflects position within the range, not quality ranking — all three are sourced from the same Wuyi rock-garden origin. No. 08 is a medium-light roast: bright, floral, and approachable. No. 06 is a medium roast with a grounded, integrated character. No. 04 is also a medium roast, positioned as the most complete and balanced expression of the range — the one that most fully represents what classic Da Hong Pao is meant to be. For those exploring the range, No. 04 is the reference point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is medium roast Da Hong Pao better than light or heavy roast?\u003c\/strong\u003e\u003cbr\u003e\nA: There is no objectively better roast level — only different expressions. Light roast preserves the most floral brightness and is ideal for those who prioritize aromatic delicacy. Heavy roast develops maximum depth and aging potential, preferred by collectors and those who appreciate a more intense, contemplative cup. Medium roast — as in No. 04 — is the equilibrium point: balanced, complex, and the most widely appreciated expression of this tea globally.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun and how will I know when I taste it?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the mineral quality unique to teas grown in the volcanic rock soils of the Wuyi Mountains. It manifests as a cool, stone-like resonance in the throat that persists after swallowing — a depth that keeps returning, separate from sweetness or bitterness, felt in the body of the cup as much as on the palate. You will know it by what lingers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I get?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 8–12 infusions. The character evolves substantially across the session — roasted and floral early, mineral and full in the middle, clean and sweet toward the end. Plan to be present for the full range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Da Hong Pao at a medium roast level is one of the most universally respected categories in Chinese tea — prestigious, complex, and deeply satisfying. No. 04, as the reference expression of the ovanyu range, makes a particularly considered gift. 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":43983850242111,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_15df0117-33dd-41a8-83ea-d50b573758ce.jpg?v=1790407876"},{"product_id":"wuyi-rock-oolong-tea-rougui-no-09-medium-high-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Rougui No. 09 (Medium-High Roast) — ovanyu | 125g","description":"\u003ch2\u003eThe Boldest Voice in the Rock Garden — Wuyi Rougui\u003c\/h2\u003e\n\u003cp\u003eAmong the classic Wuyi rock oolongs, Rougui occupies a singular position. Where Da Hong Pao is balanced and composed, Rougui is immediate and assertive — a tea that announces itself from the moment the dry leaf is warmed in the vessel. Its defining characteristic is the cassia-spice aroma that gives it its name: Rou Gui, literally \"cinnamon bark,\" a bold, warm, distinctly spiced fragrance that no other Wuyi cultivar produces.\u003c\/p\u003e\n\u003cp\u003eGrown in the mineral-saturated rock gardens of the Wuyi Mountains, Fujian Province — where volcanic soil, natural springs, and mountain mist create the irreplaceable yan yun terroir — ovanyu's Rougui No. 09 is finished with a medium-high roast: a level of heat that locks in the cassia character, develops a rich fruit depth, and produces a tea of exceptional clarity and lift. Sharp, vivid, and long. This is Wuyi at its most expressive.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Rougui No. 09\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCassia Bark Spice (Guì Pí Xiāng)\u003c\/strong\u003e — The signature of great Rougui: a warm, dry, distinctly spiced aroma — cinnamon bark, dried cassia, a hint of clove — that rises from the warmed leaf before water is even added. In No. 09, the medium-high roast has concentrated and locked in this character, making it more pronounced, more persistent, and more deeply integrated into the body of the cup. It is not a decoration. It is the tea.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBright Fruit Depth (Guǒ Xiāng)\u003c\/strong\u003e — Beneath the cassia spice, a rich, warm fruit note: dried peach, longan, a touch of dark plum — round and generous, adding sweetness and complexity without softening the tea's inherent boldness. This fruit character is a hallmark of high-quality Rougui from the Wuyi rock gardens and becomes more pronounced in later infusions as the cassia settles.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVivid, Bracing Clarity (Xiān Chún Gāo Sǎng)\u003c\/strong\u003e — Despite the intensity of its aroma and the depth of its roast, No. 09 finishes with a remarkable clarity and lift — clean, almost electric on the palate, with none of the heaviness that a poorly made high-roast oolong can carry. This is the quality that separates rock-garden Rougui from imitations: the brightness is structural, not accidental. It is the direct expression of the mineral terroir and the skill of the roast.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium-High Roast — Intensity with Precision\u003c\/strong\u003e — A medium-high roast is the most demanding level to execute well. Too much heat and the cassia is overwhelmed by char; too little and the Rougui character lacks the integration and persistence that defines its best expressions. No. 09 represents this balance resolved: a roast that has deepened and concentrated the cultivar's natural boldness without compromising its clarity or fruit depth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Rock-Garden Origin, Full Traditional Process\u003c\/strong\u003e — Sourced from the core Wuyi Mountain growing region, processed through the full traditional Wuyi oolong method: withering, solar and indoor tossing, partial oxidation, rolling, and charcoal roasting at medium-high heat. Every step calibrated to the specific character of the Rougui cultivar.\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 Rougui (Cassia) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium-High\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Rougui rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 10–15 seconds each round. Yields 8–12 infusions. Medium-high roast Rougui demands full boiling water — the heat is what activates the cassia character and releases the mineral depth. Warm the vessel before brewing to maximize the dry aroma. The cassia spice is most intense in the early steeps; the fruit depth and yan yun emerge and deepen from the third infusion onward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The bold character of Rougui holds up exceptionally well to Western-style brewing — fuller and more satisfying than lighter oolongs in this format.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction softens the roasted edge and foregrounds the fruit sweetness and a gentle cassia warmth — a notably different and surprisingly delicate expression of the same leaf. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Rougui, and how is it different from Da Hong Pao?\u003c\/strong\u003e\u003cbr\u003e\nA: Rougui and Da Hong Pao are both Wuyi rock oolongs grown in the same mountain terroir, but they are different cultivars with fundamentally different flavor profiles. Da Hong Pao is known for its balanced floral complexity and composed mineral depth. Rougui is defined by its cassia-spice character — bold, warm, and immediately distinctive. Da Hong Pao is considered the more classical expression of Wuyi oolong; Rougui is the more assertive one. Both are exceptional; they are simply different conversations about the same landscape.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does medium-high roast mean for Rougui specifically?\u003c\/strong\u003e\u003cbr\u003e\nA: Rougui is one of the few Wuyi cultivars that responds particularly well to higher roast levels — the heat concentrates and locks in the cassia character that defines the cultivar, rather than suppressing it. A medium-high roast produces a Rougui of maximum aromatic intensity, fruit depth, and structural clarity: the defining qualities of No. 09. Lighter roasts of Rougui can be brighter but less integrated; heavier roasts can tip into char. Medium-high is where the cultivar is most fully itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun and will I taste it in Rougui?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the cool, mineral resonance specific to teas grown in the volcanic rock soils of the Wuyi Mountains. In Rougui, it expresses differently than in Da Hong Pao — less as a quiet mineral presence and more as a structural clarity and persistent finish that keeps the boldness of the cassia from becoming heavy. You feel it as lift: the tea's intensity without weight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions will I get?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 8–12 infusions. The character evolves significantly: cassia-forward and intense in the early steeps, shifting toward fruit depth and mineral clarity in the middle rounds, finishing with a warm, clean sweetness. Each infusion is worth attention.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Rougui is one of the most distinctive and celebrated rock oolongs — immediately memorable, unmistakably specific, and deeply satisfying for those who appreciate bold, complex teas. It is a gift that makes an impression. 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":43983865643071,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_9ebe8e79-5097-4bb7-bc6d-2d68bfa2cd0b.jpg?v=1790408202"},{"product_id":"wuyi-rock-oolong-tea-rougui-no-07-light-to-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Rougui No. 07 (Light-to-Medium Roast) — ovanyu | 125g","description":"\u003ch2\u003eCassia in Its Purest Form — Rougui Before the Fire Takes Over\u003c\/h2\u003e\n\u003cp\u003eRougui is defined by its cassia-spice character — a warm, dry, distinctly aromatic quality that no other Wuyi cultivar produces. But the way that character is expressed depends entirely on how the leaf is roasted. At a light-to-medium roast level, Rougui is at its most transparent: the cassia fragrance is bright and lifted rather than concentrated, the fruit notes are vivid and fresh rather than deep and dried, and the entire cup has a clarity and buoyancy that heavier roast expressions do not.\u003c\/p\u003e\n\u003cp\u003eovanyu's Rougui No. 07 is sourced from the rock gardens of the Wuyi Mountains, Fujian Province — where volcanic mineral soils and mountain mist produce the yan yun terroir that underlies all authentic Wuyi oolong — and finished with a light-to-medium roast that prioritizes the natural character of the cultivar above all else. The cassia is here. So is the fruit. And the freshness that makes this expression of Rougui unlike any other.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Rougui No. 07\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLifted Cassia Fragrance (Guì Pí Xiāng)\u003c\/strong\u003e — At a light-to-medium roast, the cassia character of Rougui is at its most aromatic and most open. The dry, spiced warmth of cinnamon bark rises clearly from the first pour — bright rather than concentrated, high in the cup rather than deep in the body. This is Rougui's defining note expressed at its most transparent: immediate, vivid, and unmistakably itself before the roast has had time to draw it inward.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFresh, Vibrant Fruit (Guǒ Xiāng)\u003c\/strong\u003e — Where a heavier roast develops the dried fruit character of Rougui — longan, dried peach, dark plum — the light-to-medium roast preserves a fresher, more immediate fruit quality: ripe peach, a hint of lychee, a brightness that sits alongside the cassia rather than beneath it. This is a fruit note that reads as alive, not transformed — a very different and equally compelling expression of the same cultivar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVivid, Bracing Clarity (Xiān Chún Gāo Sǎng)\u003c\/strong\u003e — The defining quality of a light-to-medium roast Rougui: a clean, almost electric clarity on the palate — refreshing, lifting, and remarkably long in the finish. The yan yun mineral character of the Wuyi rock garden expresses here as pure lift: the tea's intensity without weight, the cassia's boldness without heaviness. Each sip finishes cleanly and calls for the next.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight-to-Medium Roast — Transparency as Craft\u003c\/strong\u003e — A lighter roast is not a lesser roast — it is a different intention. In No. 07, the decision to roast at this level is a deliberate choice to let the natural character of the Rougui cultivar speak as directly as possible: minimal heat intervention, maximum aromatic clarity. The skill lies in knowing exactly how much roast this particular leaf needs, and stopping there.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Rock-Garden Origin\u003c\/strong\u003e — Grown in the core Wuyi Mountain region, processed through the full traditional Wuyi oolong method — withering, solar and indoor tossing, partial oxidation, rolling — and finished with a light-to-medium charcoal roast calibrated to the specific aromatic qualities of the Rougui cultivar.\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 Rougui (Cassia) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light-to-Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, light-to-medium charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Rougui rock oolong 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: 7–8g | Water: 120–150ml | Temperature: 203–212°F (95–100°C)\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10–15 seconds each round. Yields 7–10 infusions. A lighter roast Rougui responds well to water just below full boil — preserving the lifted cassia aroma and fresh fruit clarity. The early steeps are intensely aromatic; later rounds reveal the mineral yan yun more fully as the brighter notes settle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 200–205°F (93–96°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 20–30 seconds each round. The brightness and clarity of No. 07 make it particularly approachable in a Western format — vivid, satisfying, and easy to enjoy without Gongfu equipment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold extraction is exceptionally well-suited to a lighter-roast Rougui: the cassia warmth becomes a gentle background note, and the fresh fruit character comes forward with unusual clarity — producing a naturally sweet, aromatic brew that is among the most approachable expressions of Wuyi oolong. Serve at room temperature or lightly chilled.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 07 (Light-to-Medium Roast) differ from No. 09 (Medium-High Roast)?\u003c\/strong\u003e\u003cbr\u003e\nA: The roast level is the defining variable. No. 09 is roasted at a medium-high level: the cassia is concentrated and integrated, the fruit is deeper and drier, the body is fuller, and the overall expression is bold and grounded. No. 07 is lighter: the cassia is lifted and aromatic, the fruit is fresher and more immediate, and the cup has a brightness and clarity that the heavier roast expression does not. No. 09 is Rougui at its most intense; No. 07 is Rougui at its most transparent. Both are excellent — they are different conversations with the same remarkable leaf.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is a lighter roast Rougui less complex than a heavier roast?\u003c\/strong\u003e\u003cbr\u003e\nA: No — it is differently complex. A heavier roast develops depth and integration; a lighter roast reveals clarity and immediacy. No. 07 shows you the cassia character of the Rougui cultivar and the freshness of the Wuyi terroir more directly than any heavier roast can. The complexity is there; it is expressed differently.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun and how does it appear in a lighter-roast Rougui?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the cool, mineral resonance specific to Wuyi Mountain rock-garden teas. In a lighter roast like No. 07, it expresses primarily as structural clarity and finish lift — the quality that keeps the bright cassia and fruit notes from becoming flat or one-dimensional. It is the backbone of the cup, felt most clearly in the clean, persistent finish after the swallow.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions will I get?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Gongfu brewing, expect 7–10 infusions. The aromatic intensity of the early steeps is particularly striking in a light-to-medium roast; later rounds develop the mineral and sweetness dimensions more fully.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 07 is an excellent entry point into Wuyi rock oolong for those unfamiliar with the category — the brightness and clarity make it approachable without sacrificing the complexity that defines great Rougui. For experienced tea drinkers, it offers a perspective on the cultivar that heavier roasts cannot. 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":43983873278015,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_97941a4c-68e4-43ea-8220-dbee477369e6.jpg?v=1790408400"},{"product_id":"wuyi-rock-oolong-tea-rougui-no-06-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea – Rougui No. 06 (Medium Roast) — ovanyu | 125g","description":"\u003ch2\u003eThe Equilibrium of Cassia — Rougui Where Boldness Meets Balance\u003c\/h2\u003e\n\u003cp\u003eBetween the transparent brightness of a lighter roast and the concentrated intensity of a higher one, there is a point at which Rougui is most fully itself: where the cassia character is neither emerging nor retreating, but simply present — deep, integrated, and completely in balance with the mineral yan yun of the Wuyi rock terroir beneath it. ovanyu's Rougui No. 06 is that point.\u003c\/p\u003e\n\u003cp\u003eSourced from the rock gardens of the Wuyi Mountains, Fujian Province — where volcanic mineral soils and mountain mist create the growing conditions for authentic yan cha — and finished with a medium charcoal roast that neither preserves nor transforms, but integrates: No. 06 is Rougui at its most considered. The cassia is present and grounded. The fruit is warm and dimensional. The clarity is structural. And the finish is long.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Rougui No. 06\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrounded Cassia Warmth (Guì Pí Xiāng)\u003c\/strong\u003e — At medium roast, the cassia character of Rougui shifts from bright and lifted to warm and settled — a dry cinnamon-bark spice that is deeper in the cup, more fully woven into the body of the tea rather than floating above it. It is still immediately recognizable as Rougui. It has simply been given more weight, more gravity, and more staying power. The fragrance lingers longer in the warmed vessel and in the cup long after the sip.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWarm, Dimensional Fruit (Guǒ Xiāng)\u003c\/strong\u003e — The medium roast transforms the fresh fruit of a lighter Rougui into something drier and more complex: dried peach, longan, a touch of candied citrus peel — warm and rounded rather than vivid and immediate. This fruit character integrates with the cassia spice in a way that a lighter roast does not achieve, creating a layered mid-palate that evolves across infusions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClean, Sustained Clarity (Xiān Chún Gāo Sǎng)\u003c\/strong\u003e — Despite the depth of the medium roast, No. 06 retains a structural clarity in its finish — the yan yun mineral quality of the Wuyi rock garden expressing itself as lift and persistence rather than weight. Each sip finishes cleanly, with a long, returning sweetness that builds gradually and stays. The boldness of Rougui without any sense of heaviness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — Integration as Craft\u003c\/strong\u003e — The medium roast is where the craftsman's judgment matters most. In No. 06, the roast has done exactly what a medium roast should: it has deepened the cassia without concentrating it past clarity, warmed the fruit without drying it past recognition, and integrated the mineral body of the Wuyi terroir into the full structure of the cup. The roast is present. The tea defines it.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWuyi Mountain Rock-Garden Origin, Full Traditional Process\u003c\/strong\u003e — Grown in the core Wuyi Mountain rock-garden region and processed through the complete traditional Wuyi oolong method: withering, solar and indoor tossing, partial oxidation, rolling, and medium charcoal roasting. Each step calibrated to the specific character of the Rougui cultivar and the expression intended for No. 06.\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 Rougui (Cassia) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, medium charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Rougui rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 10–15 seconds each round. Yields 8–12 infusions. Medium roast Rougui requires full boiling water to fully open the roasted leaf and release the integrated cassia and fruit character. Early steeps lead with cassia warmth; middle rounds develop the yan yun and fruit depth; later rounds settle into a clean, sustained sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The body and integrated character of No. 06 hold up well to Western brewing — full, satisfying, and clearly expressive of the Rougui character without requiring Gongfu equipment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction softens the roasted warmth and foregrounds a naturally sweet, gently spiced expression of the cassia character — clean, approachable, and remarkably long in finish. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Where does No. 06 sit in the ovanyu Rougui range relative to No. 07 and No. 09?\u003c\/strong\u003e\u003cbr\u003e\nA: The three Rougui expressions span a roast spectrum. No. 07 is a light-to-medium roast: the cassia is bright and lifted, the fruit is fresh, and the overall character is vivid and transparent — the most approachable entry point. No. 09 is a medium-high roast: the cassia is concentrated and bold, the fruit is deep and dried, and the body is at its fullest — the most intense expression. No. 06 is the medium roast between them: the integration point where cassia warmth, dimensional fruit, and mineral clarity are most evenly balanced. For those who want depth without maximum intensity, No. 06 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is Rougui different from Da Hong Pao?\u003c\/strong\u003e\u003cbr\u003e\nA: Both are Wuyi rock oolongs sharing the same mineral terroir, but they are different cultivars with distinct characters. Da Hong Pao is known for its layered floral complexity and composed mineral depth — balanced and multi-dimensional. Rougui is defined by its cassia-spice character — bold, warm, and immediately distinctive. Da Hong Pao is the more classical expression of Wuyi oolong; Rougui is the more assertive one. No. 06 is Rougui at the roast level where these qualities are most cohesively expressed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is yan yun and how does it appear in No. 06?\u003c\/strong\u003e\u003cbr\u003e\nA: Yan yun — \"rock rhyme\" — is the cool, mineral resonance unique to teas grown in the volcanic rock soils of the Wuyi Mountains. In No. 06, it expresses as structural depth and finish persistence — the quality that gives the integrated cassia and fruit character a sense of gravity and staying power. It is felt most clearly in the long, clean finish after the swallow: a coolness beneath the warmth that keeps the cup from becoming heavy.\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 8–12 infusions. The character of No. 06 evolves significantly across the session — cassia-forward early, fruit and mineral in the middle rounds, clean and sweet toward the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 06 is the most universally balanced expression of Rougui in the ovanyu range — complex enough for experienced tea drinkers, approachable enough for those new to rock oolong. It represents both the cultivar and the Wuyi terroir at their most integrated. 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":43983917023295,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_b79e9649-98da-427d-9af1-c7e0e6d88982.jpg?v=1790408678"},{"product_id":"wuyi-rock-oolong-tea-shui-xian-no-09-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea, Shui Xian No. 09, Medium Roast — ovanyu | 125g","description":"\u003ch2\u003eThe Quietest Voice in the Rock Garden — Wuyi Shui Xian\u003c\/h2\u003e\n\u003cp\u003eAmong the classic Wuyi rock oolongs, Shui Xian is the one that asks you to slow down. Where Rougui announces itself immediately with cassia spice and Da Hong Pao opens with layered floral complexity, Shui Xian — \"Water Immortal\" — is more reserved, more contemplative, and ultimately more dimensional. It is the tea of old trees, long roots, and deep mineral memory.\u003c\/p\u003e\n\u003cp\u003eovanyu's Shui Xian No. 09 is sourced from mature Shui Xian cultivar plants in the rock gardens of the Wuyi Mountains, Fujian Province — where volcanic mineral soils and perpetual mountain mist create the yan yun terroir that defines all authentic Wuyi oolong. Finished with a medium charcoal roast that integrates without dominating, No. 09 expresses the full character of this cultivar: a quiet orchid fragrance, a deep mossy-woody cong yun presence, and a clarity that is clean, sweet, and long. This is the rock oolong for those who listen carefully.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Shui Xian No. 09\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep Orchid Fragrance (Lán Huā Xiāng)\u003c\/strong\u003e — Unlike the open, bright florals of other oolong varieties, the orchid character of Shui Xian is subtle and interior — a quiet, cool fragrance that does not shout but stays. It is most present in the warmed dry leaf and in the lingering cup aroma after the sip: a refined, slightly powdery floral note that becomes more apparent as the infusion opens. The medium roast has deepened it without suppressing it — present to those who look, invisible to those who rush.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAged-Tree Moss and Timber (Cóng Yùn)\u003c\/strong\u003e — The defining quality of old-growth Shui Xian: a deep, woody-mossy character — cedar, aged bark, a cool note of lichen and stone — that emerges from mature plants with well-established root systems reaching deep into the Wuyi rock soil. This cong yun — \"aged-tree rhyme\" — is not a fragrance so much as a presence: a depth and earthen gravity that younger plants and other cultivars simply cannot produce. It is the most prized and least replicable quality in Shui Xian.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClean, Sweet Clarity (Qīng Chún Gān Xiān)\u003c\/strong\u003e — For all its depth and aged-tree complexity, Shui Xian No. 09 finishes with a remarkable lightness: clean, naturally sweet, with a refreshing clarity on the palate that belies the weight of what came before. This is the qing chun gan xian quality — the clean sweetness and vivid freshness that distinguishes a properly sourced and well-roasted Shui Xian from heavier, flatter interpretations of the same cultivar. The finish is long, cool, and completely without astringency.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — Depth Preserved, Clarity Maintained\u003c\/strong\u003e — Shui Xian at medium roast occupies a careful balance: enough heat to integrate the aged-tree character and develop body, not enough to overwhelm the quiet orchid fragrance or flatten the clean finish that defines the cultivar at its best. No. 09 represents this balance executed with restraint — a roast in service of the leaf, not in competition with it.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRock-Garden Origin, Mature Cultivar Plants\u003c\/strong\u003e — Sourced from mature Shui Xian plants in the Wuyi Mountain rock-garden region, processed through the full traditional Wuyi oolong method: withering, solar and indoor tossing, partial oxidation, rolling, and medium charcoal roasting. The age and root depth of the source plants are what make the cong yun possible — and what make No. 09 irreplaceable.\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 Shui Xian (Water Immortal) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, medium charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Shui Xian rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 20–30 seconds. Add 15–20 seconds each round. Yields 8–12 infusions. Shui Xian opens slowly and rewards patience more than any other Wuyi cultivar. The orchid fragrance is most apparent in the first two steeps; the cong yun depth builds from the third infusion onward; the clean sweetness and clarity dominate the later rounds. Do not rush this tea. It will give more to those who stay.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The depth and body of No. 09 hold up well to Western brewing, though the subtlety of the orchid and cong yun notes is best appreciated in a Gongfu context.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction foregrounds the clean sweetness and cool orchid note of Shui Xian while softening the roasted edge — producing a naturally sweet, lightly floral brew with a long, mineral finish. Exceptionally clean. Serve at room temperature.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Shui Xian, and how is it different from Rougui and Da Hong Pao?\u003c\/strong\u003e\u003cbr\u003e\nA: All three are Wuyi rock oolongs from the same mountain terroir, but each cultivar has a fundamentally different character. Da Hong Pao is balanced and floral — the composed classical expression. Rougui is bold and spiced — the assertive, cassia-forward voice. Shui Xian is deep and contemplative — the quietest and most dimensional of the three. Its defining quality is the cong yun aged-tree character that comes from mature plants with deep rock-soil root systems. It is the Wuyi rock oolong for those who prefer depth over volume.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is cong yun, and where does it come from?\u003c\/strong\u003e\u003cbr\u003e\nA: Cong yun — \"aged-tree rhyme\" — is a deep, woody-mossy quality specific to Shui Xian grown from mature, old-growth cultivar plants. It develops through decades of root growth into the mineral-rich Wuyi rock soil, producing a depth of character that younger plants cannot achieve. It manifests as a cool, slightly earthy-woody note — cedar, moss, stone — that underlies and anchors every aspect of the cup. It is the most prized and least reproducible quality in Shui Xian.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is Shui Xian suitable for someone new to rock oolong?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes, though with a different approach than Rougui. Rougui is immediately striking and easy to appreciate on first encounter. Shui Xian is more reserved — its qualities reveal themselves more slowly and reward attention. For those who enjoy contemplative, nuanced teas, No. 09 is an excellent and deeply satisfying introduction to what Wuyi oolong can be at its most considered.\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 8–12 infusions. Shui Xian is one of the most rewarding Wuyi cultivars for extended sessions — the character evolves substantially from the first steep to the last, with the cong yun and clean sweetness becoming most prominent in the middle and later rounds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Shui Xian at this quality level is a deeply considered gift — appreciated by experienced tea drinkers as a mark of genuine knowledge, and memorable for newcomers as an introduction to the most contemplative side of Wuyi rock oolong. 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":43983924953151,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_4a0b5c05-f41c-40be-bcfd-1488ddb5f25c.jpg?v=1790408889"},{"product_id":"wuyi-rock-oolong-tea-shui-xian-no-07-light-to-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea, Shui Xian No. 07, Light-to-Medium Roast — ovanyu | 125g","description":"\u003ch2\u003eShui Xian Unguarded — The Orchid Before the Roast Speaks\u003c\/h2\u003e\n\u003cp\u003eEvery tea has a moment before it is fully formed — a point at which its natural character is most transparent, least mediated, and most directly itself. For Shui Xian, that moment is the light-to-medium roast. Here, the orchid fragrance that defines the cultivar has not yet been drawn inward by heat. The aged-tree cong yun is present but not dominant. The cup is clear, cool, and luminous — a Shui Xian you can see through.\u003c\/p\u003e\n\u003cp\u003eovanyu's Shui Xian No. 07 is sourced from mature Shui Xian cultivar plants in the rock gardens of the Wuyi Mountains, Fujian Province, and finished with a light-to-medium charcoal roast calibrated to preserve the cultivar's natural aromatic clarity. The yan yun mineral character of the Wuyi rock terroir is fully present. The orchid is open. The cong yun is emerging. And the finish — clean, sweet, and long — is the clearest expression of what this cultivar is capable of at the moment before the fire takes hold.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Shui Xian No. 07\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLifted Orchid Fragrance (Lán Huā Xiāng)\u003c\/strong\u003e — At a light-to-medium roast, the orchid character of Shui Xian is at its most open and most present. Cool, slightly powdery, and distinctly floral — it rises clearly from the first pour and lingers in the cup well after the sip. This is not the quiet background orchid of a heavier roast; it is the foreground: vivid, unhurried, and unmistakably itself. For those who have experienced Shui Xian primarily in medium or heavier roast expressions, No. 07 offers a direct encounter with the cultivar's fundamental aromatic character.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEmerging Aged-Tree Moss (Cóng Yùn)\u003c\/strong\u003e — The cong yun — the deep, woody-mossy character of mature Shui Xian plants — is present in No. 07, but expressed more subtly than in heavier roast versions. Here it appears as a cool, slightly mineral-mossy undercurrent beneath the orchid fragrance: a depth that suggests the old-growth root system behind the leaf without yet dominating the cup. Those familiar with the cong yun in heavier roast Shui Xian will recognize its origin here; those new to it will sense a quality they cannot quite name — a presence, rather than a note.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClean, Vivid Sweetness (Qīng Chún Gān Xiān)\u003c\/strong\u003e — The qing chun gan xian — clean, sweet, and vividly fresh on the palate — is the most pronounced of all three Shui Xian expressions in No. 07. Without the integration of a heavier roast, the natural sweetness of the mature Shui Xian leaf is more immediate and more refreshing: a clean finish that arrives quickly and stays long, entirely without astringency. The clarity here is almost crystalline.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight-to-Medium Roast — Transparency as Intention\u003c\/strong\u003e — The decision to roast Shui Xian at this level is a deliberate choice to foreground the cultivar's natural character above all else. Minimal heat intervention means maximum aromatic transparency: the orchid is clearest here, the cong yun is most approachable, and the mineral freshness of the Wuyi rock terroir comes through without the softening effect of deeper roasting. This is Shui Xian with nothing hidden.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRock-Garden Origin, Mature Cultivar Plants\u003c\/strong\u003e — Sourced from mature Shui Xian plants in the Wuyi Mountain rock-garden region — the root depth and age of the source plants are what make the cong yun possible, even at a lighter roast. Processed through the full traditional Wuyi oolong method and finished with a light-to-medium charcoal roast calibrated to preserve the cultivar's aromatic clarity.\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 Shui Xian (Water Immortal) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light-to-Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, light-to-medium charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Shui Xian rock oolong 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: 7–8g | Water: 120–150ml | Temperature: 200–205°F (93–96°C)\u003cbr\u003e\nFirst infusion: 20–25 seconds. Add 15 seconds each round. Yields 7–10 infusions. A lighter roast Shui Xian responds well to water just below full boil, which preserves the orchid fragrance and clean sweetness at their most expressive. The early steeps are floral and vivid; the cong yun depth builds gradually from the third infusion onward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 200°F (93°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 20–30 seconds each round. The brightness and clarity of No. 07 make it particularly approachable in a Western format — vivid, clean, and easy to appreciate without Gongfu equipment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold extraction is exceptionally well-suited to a lighter-roast Shui Xian: the orchid fragrance comes through with unusual precision, the cong yun appears as a subtle cool mineral note, and the natural sweetness dominates throughout. One of the cleanest and most floral cold brews in the ovanyu range. Serve at room temperature or lightly chilled.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 07 (Light-to-Medium Roast) differ from No. 09 (Medium Roast)?\u003c\/strong\u003e\u003cbr\u003e\nA: The roast level determines how much of the cultivar's natural character is mediated by heat. In No. 07, the orchid fragrance is open and foreground, the cong yun is present but subtle, and the clean sweetness is the most immediately vivid. In No. 09, the roast has integrated more deeply: the orchid is quieter and more interior, the cong yun is more pronounced and structural, and the body is fuller and more settled. No. 07 is Shui Xian at its most transparent; No. 09 is Shui Xian at its most complete. Both are excellent expressions of the same remarkable cultivar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this a good entry point for someone new to Shui Xian or rock oolong?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes — and perhaps the best one in the ovanyu Shui Xian range. The lighter roast means the orchid fragrance and clean sweetness are most immediately accessible, without the depth of roasted character that can require more experience to fully appreciate. Those new to Wuyi oolong will find No. 07 both immediately enjoyable and genuinely representative of what this cultivar offers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is cong yun, and will I notice it at this roast level?\u003c\/strong\u003e\u003cbr\u003e\nA: Cong yun — \"aged-tree rhyme\" — is the deep, woody-mossy quality that comes from mature Shui Xian plants with established root systems in Wuyi rock soil. At a lighter roast, it is more subtle than in heavier expressions — present as a cool, slightly earthy undercurrent beneath the orchid, rather than as a dominant character. Those familiar with it will recognize it immediately; those new to it will sense a distinctive depth they may not yet be able to name. It deepens in later infusions.\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 orchid and freshness dominate the early rounds; the cong yun and mineral depth emerge more fully in the middle steeps; the final rounds settle into a quiet, clean sweetness that is among the most understated pleasures 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: No. 07 is an excellent gift for someone curious about Wuyi rock oolong or new to Shui Xian — approachable, clearly expressive, and genuinely distinctive. For experienced tea drinkers, it offers a perspective on the cultivar that heavier roast expressions cannot. 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":43983939797055,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_2d702276-6586-4d34-bb61-5ec2c86bded1.jpg?v=1790409112"},{"product_id":"wuyi-rock-oolong-tea-shui-xian-no-05-medium-roast-ovanyu","title":"Wuyi Rock Oolong Tea, Shui Xian No. 05, Medium Roast — ovanyu | 125g","description":"\u003ch2\u003eThe Heart of Shui Xian — Where Orchid and Stone Become One\u003c\/h2\u003e\n\u003cp\u003eTo understand Shui Xian is to understand that it is not a tea of immediate impression. It is a tea of accumulated depth — a cultivar that gives more with each infusion, each session, each season of returning to it. And within the ovanyu Shui Xian range, No. 05 is the expression that most completely embodies that depth: a medium roast in which the orchid fragrance and the aged-tree cong yun have reached their most balanced integration, where neither dominates and neither is absent, and where the clean sweetness of the Wuyi rock terroir runs like a thread through every sip from first to last.\u003c\/p\u003e\n\u003cp\u003eSourced from mature Shui Xian cultivar plants in the rock gardens of the Wuyi Mountains, Fujian Province — grown in the mineral-saturated volcanic soils and mountain mist that produce the yan yun terroir — and finished with a medium charcoal roast that has been calibrated to this specific cultivar and this specific intention: No. 05 is the Shui Xian to return to. The reference. The standard against which the others make sense.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Shui Xian No. 05\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIntegrated Orchid Fragrance (Lán Huā Xiāng)\u003c\/strong\u003e — In No. 05, the orchid character of Shui Xian has been drawn inward by the medium roast into something quieter, deeper, and more lasting than in lighter expressions. It is no longer the foreground note — it is a presence woven through the entire cup: cool, slightly powdery, and unmistakably itself. It reveals itself most clearly in the warmed dry leaf, in the lingering cup aroma, and in the long, floral finish that persists well after the last sip. This is the orchid at its most refined.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFull Aged-Tree Moss and Timber (Cóng Yùn)\u003c\/strong\u003e — The cong yun — the deep, woody-mossy character of mature Shui Xian root systems in Wuyi rock soil — is at its most structurally present in No. 05. Cedar, aged bark, cool moss, a faint mineral earthiness — these qualities no longer appear as an undercurrent but as a foundation: the quality that gives every sip its depth, its gravity, and its sense of place. This is the cong yun at full expression — integrated into the roast, woven into the body, present from the first steep to the last.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSustained Clean Sweetness (Qīng Chún Gān Xiān)\u003c\/strong\u003e — The clean, naturally sweet finish of Shui Xian — completely without astringency, cool and long on the palate — is the thread that connects every quality in No. 05. It arrives after the orchid, after the cong yun, after the mineral depth: a clarity that rises through the complexity and stays. This is the qing chun gan xian that defines great Shui Xian, and in No. 05 it is most fully realized — the finish that makes you reach for the next cup without deciding to.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — The Integration Standard\u003c\/strong\u003e — No. 05 represents the medium roast applied at its most precise: a level of heat that has fully integrated the orchid and the cong yun without suppressing either, developed a body that is round and complete without heaviness, and allowed the mineral clarity of the Wuyi terroir to express through the cup rather than beneath it. The roast has done everything it needed to do. Nothing more. This is craftsmanship as restraint.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRock-Garden Origin, Old-Growth Cultivar Plants\u003c\/strong\u003e — Sourced from mature, established Shui Xian plants in the core Wuyi Mountain rock-garden region. The age and root depth of the source plants are essential to the cong yun in No. 05 — a quality that cannot be replicated from younger plants or other growing environments. Full traditional Wuyi oolong processing: withering, solar and indoor tossing, partial oxidation, rolling, and medium charcoal roasting.\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 Shui Xian (Water Immortal) — Wuyi Rock Oolong\u003cbr\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Traditional withering, solar and indoor tossing, partial oxidation, rolling, medium charcoal roasting\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Wuyi Shui Xian rock oolong leaves\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: 7–8g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 25–30 seconds. Add 15–20 seconds each round. Yields 8–12 infusions. No. 05 opens deliberately and rewards patience above all. The orchid is most present in the first two steeps; the cong yun builds and deepens from the third infusion onward; the clean sweetness runs through every round and becomes most prominent in the later steeps. Plan to be present for the full session. This tea does not reveal itself in the first cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 212°F (100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The body and integration of No. 05 hold up well to Western-style brewing, though the full depth of the cong yun is best experienced across multiple short Gongfu steeps.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction foregrounds the clean sweetness and cool orchid character while softening the roasted depth — a different, more accessible expression of the same leaf, and one of the cleanest cold brews 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. 05 differ from No. 09 in the ovanyu Shui Xian range?\u003c\/strong\u003e\u003cbr\u003e\nA: Both No. 05 and No. 09 are medium roast expressions of the same Wuyi Shui Xian cultivar, but they represent different points of emphasis within that roast level. No. 09 is the accessible, clearly expressive medium roast — the orchid and cong yun are present and balanced, the cup is open and approachable. No. 05 is the reference expression — the integration point at which the orchid has been drawn most fully into the body of the tea, the cong yun is most structurally present, and the clean sweetness is most sustained. For those who want to understand what Shui Xian is fundamentally capable of at medium roast, No. 05 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is cong yun and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nA: Cong yun — \"aged-tree rhyme\" — is the deep, woody-mossy character that develops in Shui Xian from mature plants with established root systems reaching into Wuyi mineral rock soil. It manifests as cedar, aged bark, cool moss, and a faint mineral earthiness — not a fragrance exactly, but a presence: a depth and gravity that younger plants cannot produce. In No. 05, it is at its most structurally integrated — the foundation of the cup rather than a note within it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is Shui Xian suitable for someone new to rock oolong?\u003c\/strong\u003e\u003cbr\u003e\nA: Shui Xian is more contemplative than Rougui and less immediately accessible than Da Hong Pao — its qualities reveal themselves slowly and reward attention. No. 05 in particular is a tea for those who are prepared to spend time with it. For a first encounter with Shui Xian, No. 07 (light-to-medium roast) may be a more approachable entry point; No. 05 is where the cultivar is most 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, expect 8–12 infusions. The depth and integration of No. 05 make it one of the most rewarding Wuyi teas for extended sessions — the character evolves substantially from the first steep to the last, and the later rounds are often the most satisfying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 05 is the most considered and complete expression of Shui Xian in the ovanyu range — a gift that communicates genuine knowledge and taste. It is best appreciated by those with some familiarity with Wuyi oolong, and is an unforgettable introduction for serious tea drinkers encountering Shui Xian for the first time at this level. ovanyu's packaging is designed with a refined aesthetic appropriate for the most meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43983946317887,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_916e12b3-a6cc-4f29-a581-2a9f448e2075.jpg?v=1790409324"},{"product_id":"chaozhou-fenghuang-dancong-oolong-tea-milan-xiang-honey-orchid-aroma-no-6-ovanyu","title":"Chaozhou Fenghuang Dancong Oolong Tea – Milan Xiang (Honey-Orchid Aroma) No. 6 — ovanyu | 125g","description":"\u003ch2\u003eOne Tree, One Tea — Fenghuang's Most Beloved Aroma\u003c\/h2\u003e\n\u003cp\u003eHigh in the mist-covered peaks of the Fenghuang Mountains in Chaozhou, Guangdong Province, a tradition of tea cultivation exists unlike any other in China. Here, individual tea trees — some decades, some centuries old — are harvested and processed separately, each producing a tea that reflects not just its growing environment, but the specific character of that single tree. This is Dancong: literally \"single bush,\" a philosophy of sourcing and craft that makes no two teas exactly alike, and that places the integrity of the individual plant above all else.\u003c\/p\u003e\n\u003cp\u003eAmong the many aromatic profiles of Fenghuang Dancong, Mi Lan Xiang — Honey-Orchid Aroma — is the most universally beloved: a natural, voluptuous fragrance in which the warm richness of ripe honey and the cool elegance of orchid coexist in a single cup, inseparable and unmistakable. ovanyu's Mi Lan Xiang No. 6 is crafted to express this profile at its most complete — deeply fragrant, honey-sweet, and long in every dimension.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Mi Lan Xiang No. 6\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep Honey-Orchid Fragrance (Mì Lán Xiāng)\u003c\/strong\u003e — The defining character of this tea and the quality for which Fenghuang Dancong is celebrated globally: a natural, layered fragrance in which warm, ripe honey and cool, refined orchid are fully integrated — not competing, not taking turns, but present simultaneously in a way that no blending or processing can manufacture. In No. 6, this fragrance is at its richest and most settled: deep in the body of the cup, persistent through every infusion, and still present in the empty vessel long after the session has ended.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHoney Sweetness, Grounded and Enduring (Mì Xiāng Chén Wěn Nóng Yù)\u003c\/strong\u003e — The honey quality of Mi Lan Xiang No. 6 is not a light or fleeting note — it is the structural foundation of the cup. Rich, warm, and completely natural — closer to raw honey or honeycomb than to sugar — it coats the palate from the first sip and sustains through the finish in a way that accumulates rather than fades. This is the mi xiang that Dancong collectors seek: unhurried, generous, and entirely the product of the tree and the mountain.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrchid Elegance, Clear and Refined (Zhī Lán Huā Xiāng)\u003c\/strong\u003e — Woven through the honey depth of No. 6 is a cool, refined orchid note — slightly powdery, distinctly floral, and with a clarity that lifts the cup without lightening it. This is the lan xiang that distinguishes Mi Lan Xiang from other honey-profile Dancong: the floral note is not decoration. It is essential. It is what keeps the honey from becoming heavy and what makes the fragrance of this tea recognizable across a room.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHoney-Sweet Mouthfeel, Long Returning Sweetness (Mì Yùn Chí Jiū Huí Gān)\u003c\/strong\u003e — The body of No. 6 is round, smooth, and full — a mouthfeel that carries the honey fragrance into the palate experience without any astringency or sharpness. After the swallow, a long, returning sweetness builds slowly and stays — the hui gan that is the mark of quality Dancong, felt in the throat and returning with each breath long after the cup is empty.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSingle-Bush Fenghuang Craft, High-Mountain Origin\u003c\/strong\u003e — Sourced from individual Dancong trees in the high-altitude growing zones of Fenghuang Mountain, where elevation, cool temperatures, and mineral mountain soils create the conditions for the natural mi lan xiang character. Processed through traditional Dancong methods: solar withering on bamboo trays, indoor withering and repeated tossing to develop oxidation and fragrance, rolling, and a carefully calibrated charcoal finish. Every step in service of the aroma. Nothing else.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fenghuang Mountain, Chaozhou, Guangdong Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Fenghuang Dancong — Mi Lan Xiang (Honey-Orchid Aroma)\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium (honey sweetness forward, orchid integrated)\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Solar withering, indoor withering and tossing, partial oxidation, rolling, charcoal finishing\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Fenghuang Dancong oolong leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Chaozhou Gongfu Style — Strongly Recommended)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10 seconds each round. Yields 10–15 infusions. Fenghuang Dancong is traditionally brewed in the Chaozhou Gongfu style with a high leaf-to-water ratio and very short steep times — a method that produces small, intensely concentrated cups in rapid succession. Use a small Chaozhou clay pot or porcelain Gaiwan. Warm the vessel thoroughly before adding leaf — the dry aroma of warmed Mi Lan Xiang is itself an experience worth pausing for. The honey-orchid fragrance peaks in the first three steeps; later rounds develop a deeper sweetness and longer finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The honey-orchid character of No. 6 comes through clearly in a Western format, though the fragrance intensity is most pronounced in a concentrated Gongfu context.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold brewing foregrounds the honey sweetness and produces a naturally rich, floral brew with a long, clean finish — the orchid note is particularly clear in cold extraction. Serve at room temperature or lightly chilled.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Dancong, and what makes it different from other oolongs?\u003c\/strong\u003e\u003cbr\u003e\nA: Dancong — \"single bush\" — refers to a style of oolong production unique to the Fenghuang Mountains of Chaozhou, in which individual tea trees are harvested and processed separately rather than being blended at the garden level. This produces teas of remarkable aromatic specificity — each tree expressing its own character, shaped by its age, its position on the mountain, and its particular root environment. Dancong is also distinct from Wuyi rock oolong in its aromatic profile: where Wuyi oolongs are defined by mineral yan yun and roasted depth, Fenghuang Dancong is defined by natural floral and fruit aromatics — vivid, specific, and extraordinarily persistent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does Mi Lan Xiang mean, and how will I recognize it?\u003c\/strong\u003e\u003cbr\u003e\nA: Mi Lan Xiang translates literally as \"honey-orchid fragrance\" — a natural aromatic profile that emerges from specific Dancong trees and cannot be manufactured or approximated. You recognize it by the simultaneous presence of two seemingly opposite qualities: the warm, enveloping richness of honey and the cool, refined clarity of orchid. Neither alone. Both together. It is one of the most immediately distinctive aromas in all of Chinese tea.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is No. 6 positioned within the ovanyu Mi Lan Xiang range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 6 is the medium-roast expression of Mi Lan Xiang in the ovanyu range — the point at which the honey sweetness is most grounded and enduring, the orchid is fully integrated into the body of the tea rather than sitting above it, and the overall character is at its most complete and satisfying. It is the reference expression: the one that most fully represents what Mi Lan Xiang is capable of when the roast and the cultivar are working together at their best.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Chaozhou Gongfu brewing, expect 10–15 infusions — Fenghuang Dancong is among the most infusion-rich teas in Chinese tea culture. The honey-orchid fragrance is most intense in the early rounds; later steeps reveal a quieter, rounder sweetness and a long, clean finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Mi Lan Xiang is one of the most universally appealing aromas in specialty tea — immediately recognizable, deeply pleasurable, and unlike anything in the Western tea canon. No. 6, as the most complete expression of this profile in the ovanyu range, is a gift of genuine distinction. 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":43983980527679,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_9b4aa33c-be82-4243-ad6d-a413c0d5bc34.jpg?v=1790412265"},{"product_id":"chaozhou-fenghuang-dancong-oolong-tea-milan-xiang-honey-orchid-aroma-no-04-ovanyu","title":"Chaozhou Fenghuang Dancong Oolong Tea – Milan Xiang (Honey-Orchid Aroma) No. 04 — ovanyu | 125g","description":"\u003ch2\u003eThe Fullest Expression of Honey and Orchid — Mi Lan Xiang at Its Most Complete\u003c\/h2\u003e\n\u003cp\u003eThere is a version of Mi Lan Xiang that exists beyond preference — a version in which the honey and the orchid are no longer two qualities in dialogue but a single, unified character that cannot be separated into its components. ovanyu's Mi Lan Xiang No. 04 is that version.\u003c\/p\u003e\n\u003cp\u003eSourced from mature Fenghuang Dancong trees in the high-altitude rock-and-mist gardens of Chaozhou, Guangdong Province — where elevation, cool temperatures, and mineral mountain soils create the conditions for natural aromatic intensity that no other region produces — and finished with a medium roast at its most precise: enough heat to fully integrate the honey and orchid into the body of the tea, develop the mouthfeel to its richest, and allow the hui gan sweetness to build its longest return. No. 04 is Mi Lan Xiang fully realized: the reference expression of this celebrated aromatic profile, and the standard against which the others in the ovanyu range make sense.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Mi Lan Xiang No. 04\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHoney-Orchid Fully Unified (Mì Lán Xiāng — Deep Integration)\u003c\/strong\u003e — In No. 04, the honey and orchid aromatics of the Mi Lan Xiang profile have reached their most complete integration. Neither foregrounds itself; neither recedes. The honey is warm, deep, and completely natural — closer to aged honeycomb than fresh nectar. The orchid is cool, slightly powdery, and refined. Together, in No. 04, they are a single fragrance: layered, evolving across infusions, and present from the first warmed vessel through the last empty cup. This is the mi lan xiang that Dancong collectors return to season after season.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrounded, Enduring Honey Sweetness (Mì Xiāng Chén Wěn Nóng Yù)\u003c\/strong\u003e — The honey character in No. 04 is fully structural — not a note above the cup but the foundation of it. Rich, warm, and sustained through every sip and every steep, it coats the palate completely without any sharpness or flatness. This is the honey that does not announce itself and does not leave: it simply remains, deepening with each infusion, and present in the long, warm finish long after the session has ended.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRefined Orchid Clarity (Zhī Lán Huā Xiāng — Woven, Not Floating)\u003c\/strong\u003e — Where lighter roast expressions of Mi Lan Xiang carry the orchid as a bright, lifted note above the honey, in No. 04 it has been woven into the body of the tea by the medium roast — cooler, more interior, and more lasting. It is most present in the dry leaf aroma, in the cup aroma after the pour, and in the long, floral aftertaste that persists in the throat. This is the lan xiang at its most refined: not decoration, not contrast, but the quality that makes the honey complete.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRich Mouthfeel, Longest Returning Sweetness (Mì Yùn Chí Jiū Huí Gān)\u003c\/strong\u003e — The body of No. 04 is the fullest in the ovanyu Mi Lan Xiang range: round, smooth, and completely without astringency, carrying the unified honey-orchid character through the palate experience with a weight and persistence that lighter expressions do not achieve. The hui gan — the returning sweetness after the swallow — is also the longest: building slowly, arriving fully, and remaining through the breath long after the cup is empty. This is the mouthfeel of a tea that has been given everything it needed to be completely itself.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast at Full Precision — The Craft of Integration\u003c\/strong\u003e — No. 04 represents the medium roast applied at the highest level of craft: heat calibrated precisely to this specific cultivar, this specific aromatic profile, and this specific intention. The roast has done its work completely: integrating the honey and orchid into a unified character, developing the body to its richest, and allowing the natural sweetness of the mountain-grown leaf to express through the cup without distortion. The fire has served the tree. The tree defines the cup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fenghuang Mountain, Chaozhou, Guangdong Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Fenghuang Dancong — Mi Lan Xiang (Honey-Orchid Aroma)\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium — full integration, honey-forward with woven orchid\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Solar withering, indoor withering and tossing, partial oxidation, rolling, medium charcoal finishing\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Fenghuang Dancong oolong leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Chaozhou Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10 seconds each round. Yields 12–18 infusions. No. 04 rewards the Chaozhou Gongfu method above all — the high leaf ratio and rapid short steeps allow the honey-orchid character to express across its full range, from the concentrated intensity of the first cups to the quieter, sweeter depth of the later rounds. Warm the vessel thoroughly; the dry leaf aroma of No. 04 at full warmth is itself worth pausing for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The integrated character of No. 04 holds up well to Western brewing — the honey sweetness and orchid clarity both come through fully, and the hui gan is present even in a single long steep.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction foregrounds the honey sweetness and produces a rich, naturally sweet brew with a long, clean floral finish. The orchid note is particularly clear in cold extraction. 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. 04 differ from No. 6 in the ovanyu Mi Lan Xiang range?\u003c\/strong\u003e\u003cbr\u003e\nA: Both are medium roast expressions of the same Mi Lan Xiang aromatic profile, but they represent different points of integration and depth. No. 6 is the more open, accessible expression — the honey and orchid are clearly present and immediately pleasurable, the body is rich, and the hui gan is long. No. 04 is the reference expression: the integration point at which the honey and orchid have become fully unified rather than layered, the body is at its richest and most complete, and the returning sweetness is the longest in the range. For those who want to experience Mi Lan Xiang at its most fully realized, No. 04 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What makes Fenghuang Dancong different from other Chinese oolongs?\u003c\/strong\u003e\u003cbr\u003e\nA: Fenghuang Dancong is unique in two ways. First, it is produced from individual trees — \"single bush\" — rather than garden-blended leaves, which means each tea directly reflects the character of its specific source plant. Second, the natural aromatic profiles of Dancong cultivars — honey, orchid, ginger flower, jasmine, and many others — are expressions of the tree's genetics and the mountain's environment, not the result of flavoring or blending. Mi Lan Xiang is the most celebrated of these natural profiles: a fragrance so distinctive and so clearly natural that it has made Fenghuang Dancong one of the most sought-after oolong categories globally.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect from No. 04?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Chaozhou Gongfu brewing, expect 12–18 infusions — the fully integrated character and rich body of No. 04 make it one of the most infusion-resilient teas in the ovanyu range. The honey-orchid fragrance is most intense in the early rounds; later steeps reveal a quieter, more settled sweetness and a long, clean finish that is equally worth staying for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for someone new to Dancong?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 04 is the most complete expression in the range — best appreciated by those with some experience of Dancong or oolong. For a first encounter with Mi Lan Xiang, No. 6 offers the same aromatic profile in a slightly more open, accessible form. No. 04 is where you go when you want to understand the full depth of what this cultivar and this profile can be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Mi Lan Xiang No. 04 is among the most distinguished gifts in the ovanyu range — the reference expression of one of the most celebrated aromatic profiles in Chinese tea, presented at its most complete. It is a gift that communicates genuine knowledge and the highest level of consideration. ovanyu's packaging is designed with a refined aesthetic appropriate for the most meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43983980888127,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_c3bce51e-fd83-4132-82c2-56ea71baa77e.jpg?v=1790412481"},{"product_id":"chaozhou-fenghuang-dancong-oolong-tea-duck-shit-aroma-ya-shi-xiang-no-06-ovanyu","title":"Chaozhou Fenghuang Dancong Oolong Tea – \"Duck Shit Aroma\" (Ya Shi Xiang) No. 06 — ovanyu | 125g","description":"\u003ch2\u003eThe Most Misleading Name in Tea. The Most Unforgettable Aroma.\u003c\/h2\u003e\n\u003cp\u003eLet's address it immediately: Ya Shi Xiang — literally \"Duck Shit Aroma\" — is a name designed to deceive. When a farmer in the Fenghuang Mountains of Chaozhou discovered a Dancong tree producing an extraordinary, high-floral fragrance unlike anything in the region, he named it as unappealingly as he could to discourage neighbors from stealing cuttings. The name stuck. The aroma did too.\u003c\/p\u003e\n\u003cp\u003eWhat Ya Shi Xiang actually smells like is this: a soaring, voluptuous orchid fragrance — intensely floral, with a natural brightness that floats high in the cup and a cool silver-flower clarity that makes it one of the most immediately arresting aromas in all of Chinese tea. ovanyu's Ya Shi Xiang No. 06 is sourced from Dancong trees in the high-altitude gardens of Fenghuang Mountain, Chaozhou, Guangdong Province — where mineral mountain soils, cool mist, and elevation create conditions for aromatic intensity that cannot be replicated at lower altitudes. Finished with a medium roast that settles the high florals into the body of the tea without dimming them: No. 06 is where the name ends and the experience begins.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Ya Shi Xiang No. 06\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoaring Orchid Fragrance (Gāo Yáng Fù Yù Lán Huā Xiāng)\u003c\/strong\u003e — The defining character of Ya Shi Xiang and the quality that made this cultivar famous despite its name: a high, voluptuous orchid fragrance that rises immediately from the cup and fills the space around it. It is not the quiet, interior orchid of Shui Xian or the honey-integrated orchid of Mi Lan Xiang — it is the orchid as pure aromatic presence: vivid, expansive, and impossible to ignore. In No. 06, the medium roast has settled this fragrance into the body of the tea without suppressing its height or its intensity.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSilver-Flower Cool Clarity (Yí Huā Qīng Yǎ Qì Xī)\u003c\/strong\u003e — Beneath the soaring orchid, a cool, slightly mineral floral note — reminiscent of silver needle flowers, night-blooming jasmine, or fresh gardenia — adds a layer of refined clarity that distinguishes Ya Shi Xiang from all other Dancong profiles. This is the yi hua quality: a cool, clean brightness that lifts the orchid fragrance without competing with it and that makes the overall aromatic profile of this tea feel simultaneously intense and refined.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFloral-Fruit Sweetness in the Cup (Xiāng Luò Shuǐ Chá Tāng Gǔ Xiā Huā Guǒ Tián Yùn)\u003c\/strong\u003e — In No. 06, the high floral aromatics of Ya Shi Xiang have been drawn into the body of the tea by the medium roast — the fragrance no longer sits above the cup but within it: woven through the mouthfeel as a natural floral-fruit sweetness that coats the palate and sustains through the finish. Ripe stone fruit, a hint of lychee, and the floral sweetness of fresh orchid — present in every sip without being identifiable as any single note.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast — Height Grounded, Clarity Preserved\u003c\/strong\u003e — The challenge of roasting Ya Shi Xiang is the same as working with any high-floral cultivar: too little heat and the fragrance floats free of the cup without integration; too much and the height collapses into flatness. No. 06 is the medium roast calibrated precisely to this cultivar: the orchid has been grounded without being dimmed, the silver-flower clarity has been preserved, and the overall aromatic experience is more complete — more present in the body of the tea, more sustained in the finish — than a lighter roast can achieve.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Altitude Fenghuang Mountain Origin, Single-Bush Craft\u003c\/strong\u003e — Sourced from individual Ya Shi Xiang Dancong trees in the high-altitude growing zones of Fenghuang Mountain — where elevation and cool mountain temperatures concentrate the natural aromatics to their highest intensity. Processed through traditional Dancong methods: solar withering, indoor tossing and oxidation development, rolling, and medium charcoal finishing. The aroma is the tree's. The craft is in not getting in the way.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fenghuang Mountain, Chaozhou, Guangdong Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Fenghuang Dancong — Ya Shi Xiang (\"Duck Shit Aroma\")\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium — floral-fruit integration, orchid grounded in cup body\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Solar withering, indoor withering and tossing, partial oxidation, rolling, medium charcoal finishing\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Fenghuang Dancong oolong leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Chaozhou Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10 seconds each round. Yields 10–15 infusions. The Chaozhou Gongfu method is where Ya Shi Xiang is at its most spectacular: the high leaf ratio and short steep times produce small, intensely concentrated cups in which the soaring orchid fragrance fills the room from the first pour. Warm the vessel thoroughly — the dry leaf aroma alone is worth the pause. The floral intensity peaks in the first three steeps; later rounds develop a deeper, quieter sweetness and a long, clean finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The orchid fragrance and floral-fruit sweetness of No. 06 come through clearly in a Western format, though the full height of the aroma is best experienced in a concentrated Gongfu context.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 12–16 hours. Cold extraction foregrounds the floral sweetness and silver-flower clarity with exceptional precision — producing a naturally sweet, intensely floral brew that is one of the most distinctive cold teas in the ovanyu range. Serve at room temperature or lightly chilled.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why is it called \"Duck Shit Aroma\" — and what does it actually taste like?\u003c\/strong\u003e\u003cbr\u003e\nA: The name is a deliberate misdirection. According to the origin story from the Fenghuang Mountain farming community, the farmer who discovered this exceptional tree named it as unappealingly as possible to protect it from being taken by neighbors. Ya Shi Xiang has nothing to do with its name. What it actually smells and tastes like is a soaring, high-floral orchid fragrance with a cool silver-flower clarity — one of the most intensely aromatic and immediately arresting profiles in all of Chinese tea. The name is a historical artifact. The aroma is the point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is Ya Shi Xiang different from Mi Lan Xiang?\u003c\/strong\u003e\u003cbr\u003e\nA: Both are Fenghuang Dancong profiles, but they express very differently. Mi Lan Xiang is defined by the integration of honey warmth and orchid elegance — rich, enveloping, and sustained. Ya Shi Xiang is defined by the height and clarity of its orchid fragrance — soaring, vivid, and bright, with a cool silver-flower quality that Mi Lan Xiang does not have. Mi Lan Xiang is warm and enveloping; Ya Shi Xiang is luminous and vertical. Both are outstanding expressions of the Fenghuang Dancong tradition — they are simply different aromatic conversations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does \"single bush\" (Dancong) mean?\u003c\/strong\u003e\u003cbr\u003e\nA: Dancong refers to the practice of harvesting and processing tea from individual trees separately, rather than blending leaves at the garden level. This means that each Dancong tea directly reflects the specific aromatic character of its source tree — shaped by the tree's genetics, its age, and its particular position on the mountain. The Ya Shi Xiang profile is a natural characteristic of specific Fenghuang cultivar trees: not a result of flavoring, blending, or processing technique, but the direct expression of the tree itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Chaozhou Gongfu brewing, expect 10–15 infusions. The orchid fragrance is most spectacular in the first three steeps; later rounds reveal a quieter, rounder floral-fruit sweetness that is equally worth staying for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Ya Shi Xiang is one of the most memorable teas to give or receive — both for its extraordinary aroma and for the story behind its name, which makes it an immediate conversation piece. No. 06, as the medium-roast expression, delivers the full aromatic experience in its most complete form. 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":43983981117503,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_929d134f-3f00-4e07-8133-fa34562dc2ae.jpg?v=1790412723"},{"product_id":"chaozhou-fenghuang-dancong-oolong-tea-duck-shit-aroma-ya-shi-xiang-no-04-ovanyu","title":"Chaozhou Fenghuang Dancong Oolong Tea – \"Duck Shit Aroma\" (Ya Shi Xiang) No. 04 — ovanyu | 125g","description":"\u003ch2\u003eThe Name Is a Joke. The Tea Is Not.\u003c\/h2\u003e\n\u003cp\u003eYa Shi Xiang — \"Duck Shit Aroma\" — is the most deliberately misleading name in Chinese tea. A Fenghuang Mountain farmer coined it to protect an exceptional Dancong tree from curious neighbors. What grows on that tree, and others like it in the high-altitude gardens of Chaozhou, Guangdong Province, is one of the most intensely aromatic profiles in all of oolong: a soaring, voluptuous orchid fragrance with a cool silver-flower clarity that fills the room from the first pour.\u003c\/p\u003e\n\u003cp\u003eovanyu's Ya Shi Xiang No. 04 takes this extraordinary aromatic raw material and applies the most considered roast in the range: a medium roast calibrated with full precision to draw the high orchid fragrance completely into the body of the tea — settling it from a vertical, floating note into something deeper, richer, and more completely integrated. The fragrance no longer rises above the cup. It is the cup. No. 04 is Ya Shi Xiang at its most resolved: where the orchid, the silver-flower clarity, and the floral-fruit sweetness have become a single, unified expression that cannot be separated and does not need to be.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Ya Shi Xiang No. 04\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrchid Fragrance, Deep and Resolved (Gāo Yáng Fù Yù Lán Huā Xiāng — Fully Grounded)\u003c\/strong\u003e — In No. 04, the soaring orchid character of Ya Shi Xiang has been fully integrated by the medium roast — from a vivid, high-floating note into something more voluminous, more interior, and more lasting. It is no longer a fragrance that announces itself above the cup; it is the atmosphere of the cup itself: rich, enveloping, and present through every infusion from first to last. Those who have experienced Ya Shi Xiang in lighter roast expressions will recognize the same aromatic source — arrived at its fullest possible expression.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSilver-Flower Clarity, Woven In (Yí Huā Qīng Yǎ — Structural, Not Decorative)\u003c\/strong\u003e — The cool, mineral silver-flower note that distinguishes Ya Shi Xiang from all other Dancong profiles is present in No. 04 not as a bright surface note but as a structural quality woven through the body of the tea. It is what keeps the deep orchid from becoming heavy; it is the clarity that runs beneath the richness and makes the cup feel simultaneously full and light. In later infusions, it becomes the dominant quality — a cool, clean precision that persists long after the initial orchid intensity has settled.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFloral-Fruit Sweetness, Fully in the Cup (Xiāng Luò Shuǐ — Complete Integration)\u003c\/strong\u003e — The floral-fruit sweetness of Ya Shi Xiang — ripe orchid, stone fruit, a hint of lychee — is most completely present in No. 04. The medium roast has drawn these qualities entirely into the mouthfeel: not as identifiable notes but as a natural sweetness that coats the palate from the first sip and builds across the session. The hui gan — returning sweetness after the swallow — is the longest in the Ya Shi Xiang range: slow to arrive, full when it does, and present in the throat long after the cup is empty.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedium Roast at Maximum Precision — The Reference Expression\u003c\/strong\u003e — No. 04 is the roast level at which the craft question for Ya Shi Xiang is most completely answered: how much heat does this specific, high-floral cultivar need to become fully integrated without losing its defining character? The answer, in No. 04, is exactly this much. The orchid has not been suppressed — it has been resolved. The silver-flower clarity has not been roasted away — it has been made structural. The floral-fruit sweetness is not a note above the tea — it is the tea. This is Ya Shi Xiang at the point of completion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Altitude Single-Bush Origin, Full Traditional Craft\u003c\/strong\u003e — Sourced from individual Ya Shi Xiang Dancong trees in the high-altitude growing zones of Fenghuang Mountain — where elevation, cool temperatures, and mineral soils concentrate the natural aromatics to their highest intensity. Processed through the complete traditional Dancong method: solar withering on bamboo trays, indoor tossing and oxidation development, rolling, and a precisely calibrated medium charcoal finish. The aroma is the tree's. The craft is in serving it completely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fenghuang Mountain, Chaozhou, Guangdong Province, China\u003cbr\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Fenghuang Dancong — Ya Shi Xiang (\"Duck Shit Aroma\")\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Medium — full integration, orchid resolved into cup body\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 125g (4.41 oz)\u003cbr\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Solar withering, indoor withering and tossing, partial oxidation, rolling, medium charcoal finishing\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% single-origin Fenghuang Dancong oolong leaves\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHot Brew (Chaozhou Gongfu Style — Essential)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 120–150ml | Temperature: 212°F (100°C) — full boil\u003cbr\u003e\nFirst infusion: 15–20 seconds. Add 10 seconds each round. Yields 12–18 infusions. No. 04 demands the Chaozhou Gongfu method at its most attentive. The integrated orchid fragrance fills the room from the first pour; the floral-fruit sweetness deepens through the middle rounds; the silver-flower clarity becomes most present in the later steeps as the initial intensity settles into a quiet, enduring precision. Warm the vessel fully before adding leaf — the dry aroma of No. 04 at full warmth is the most complete expression of Ya Shi Xiang you will encounter before the water is added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHot Brew (Western Style)\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 4–5g | Water: 12 oz (350ml) | Temperature: 205–212°F (96–100°C)\u003cbr\u003e\nSteep 2–3 minutes for the first infusion. Re-steep 2–3 times, adding 30 seconds each round. The fully integrated character of No. 04 holds up well to Western brewing — the orchid depth and floral-fruit sweetness both come through clearly, and the hui gan is present even in a single long steep.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCold Brew\u003c\/strong\u003e\u003cbr\u003e\nLeaves: 8–10g | Water: 600ml cold water\u003cbr\u003e\nRefrigerate 14–18 hours. Cold extraction foregrounds the silver-flower clarity and natural floral sweetness with exceptional precision — a clean, luminous brew that reveals the structural quality of No. 04 in its most transparent form. 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. 04 differ from No. 06 in the ovanyu Ya Shi Xiang range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 06 is the medium roast expression in which the orchid fragrance is vivid and clearly present — high in the cup, immediately recognizable, with the silver-flower clarity distinct and the floral-fruit sweetness building across steeps. No. 04 is the fully resolved expression: the orchid has been completely integrated into the body of the tea, the silver-flower clarity is structural rather than surface, and the floral-fruit sweetness is fully woven into the mouthfeel rather than sitting above it. No. 06 is Ya Shi Xiang at its most accessible and immediately striking; No. 04 is Ya Shi Xiang at its most complete. For those who want the deepest possible expression of this profile, No. 04 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What does Ya Shi Xiang actually smell and taste like?\u003c\/strong\u003e\u003cbr\u003e\nA: Ignore the name entirely. Ya Shi Xiang smells like a soaring, high-floral orchid fragrance with a cool, mineral silver-flower clarity — one of the most intensely aromatic and immediately unforgettable profiles in Chinese tea. In No. 04, this fragrance has been fully integrated into the body of the tea by the medium roast: the result is a cup that is simultaneously rich and precise, deeply sweet and completely clean, with a long floral-fruit finish that builds after the swallow and stays. The name is a historical joke. The tea is anything but.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is Ya Shi Xiang different from Mi Lan Xiang?\u003c\/strong\u003e\u003cbr\u003e\nA: Both are celebrated Fenghuang Dancong profiles, but they are distinct aromatic conversations. Mi Lan Xiang is defined by the integration of honey warmth and orchid elegance — rich, enveloping, and sustained at a lower aromatic register. Ya Shi Xiang is defined by the height and clarity of its orchid fragrance — more vertical, more luminous, with the silver-flower cool note that Mi Lan Xiang does not carry. Mi Lan Xiang is warm and horizontal; Ya Shi Xiang is bright and vertical. No. 04 of each represents the most complete expression of that difference.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many infusions can I expect?\u003c\/strong\u003e\u003cbr\u003e\nA: Using Chaozhou Gongfu brewing, expect 12–18 infusions. The depth and full integration of No. 04 make it one of the most infusion-resilient teas in the ovanyu range. The orchid intensity leads in the early rounds; the silver-flower clarity becomes most prominent in the middle steeps; the later rounds settle into a quiet, sustained sweetness that is one of the most understated pleasures in the entire range.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: Ya Shi Xiang No. 04 is among the most distinctive and memorable gifts in the ovanyu range — both for its extraordinary aroma and for the story behind its name, which makes it an immediate conversation piece at any level of tea experience. As the reference expression of the range, it is a gift that communicates the highest level of knowledge and consideration. ovanyu's packaging is designed with a refined aesthetic appropriate for the most meaningful personal and professional gifting.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43983988588607,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_f51053d4-2ad9-48f7-9c7b-5f386090e051.jpg?v=1790412976"},{"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"},{"product_id":"green-tea-high-mountain-cloud-mist-green-tea-no-1","title":"Green Tea: High-Mountain Cloud \u0026 Mist Green Tea No. 1 | 125g","description":"\u003cp\u003eAt elevations above 1,200 meters, where morning clouds soften the sunlight and cool mists roll through the canopy, the leaves of this green tea develop slowly — absorbing the mineral richness of the soil and the quiet patience of the altitude. Picked by hand at peak spring flush, each batch is pan-fired the same day to lock in its character: a full-bodied, roasted-bean warmth with a clean, lingering sweetness that defines the best of high-mountain craftsmanship.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted Bean Warmth\u003c\/strong\u003e — A signature toasty, chestnut-like fragrance that opens immediately on hot water contact, filling the cup with a familiar yet refined depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Body, Sweet Finish\u003c\/strong\u003e — Full-bodied on the palate with a round, mellow character and a naturally sweet hui gan that lingers long after each sip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Mountain Terroir\u003c\/strong\u003e — Grown above 1,200m in a cold-climate microzone where slower growth concentrates amino acids and natural sweetness in every leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-Day Pan-Fire Processing\u003c\/strong\u003e — Leaves are wok-fired within hours of harvest to preserve the fresh green character while developing the tea's signature roasted complexity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Picked Spring Harvest\u003c\/strong\u003e — Only young, tender shoots are selected during the brief spring picking window, ensuring consistency and quality in every brew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e100% single-origin high-mountain green tea leaves (\u003cem\u003eCamellia sinensis\u003c\/em\u003e). No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 175–185°F (80–85°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 150ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds for each subsequent infusion\u003cbr\u003e\nVessel: Gaiwan, porcelain pot, or glass pitcher\u003cbr\u003e\nYields 4–6 infusions from a single measure of leaves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold or room-temperature water\u003cbr\u003e\nSteep time: 4–6 hours in the refrigerator\u003cbr\u003e\nResult: A silky, lightly sweet cold brew with delicate bean notes and exceptional clarity.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does this compare to Japanese green teas like sencha or gyokuro?\u003c\/strong\u003e\u003cbr\u003e\nA: Unlike the grassy, umami-forward profile of Japanese steamed greens, this tea is pan-fired in the Chinese tradition, which produces a drier, roasted-grain warmth with less vegetal bitterness. The texture is rounder, and the aftertaste is naturally sweet rather than savory.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea good for cold brewing?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes — the bean-forward character and natural sweetness of high-mountain leaves translate beautifully into cold brew. The result is smooth and clean with no bitterness, making it one of our recommended ways to experience this tea in warmer months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Keep in an airtight, opaque container away from heat, moisture, and strong odors. For best flavor, consume within 6 months of opening. Refrigeration is suitable for longer-term storage if the packaging is fully sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many cups does 125g yield?\u003c\/strong\u003e\u003cbr\u003e\nA: Using 3–4g per session with 4–6 infusions, 125g yields approximately 30–40 brewing sessions — well over a month of daily enjoyment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does the tea look lighter in color than other green teas I've tried?\u003c\/strong\u003e\u003cbr\u003e\nA: High-altitude teas often produce a lighter, more golden-green liquor due to the elevated chlorophyll structure and slower oxidation during pan-firing. This clarity is a quality indicator, not a sign of weakness — the flavor is full and present despite the pale appearance.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984480993343,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_bb581416-1dfa-4199-88a4-14d189859795.jpg?v=1790425632"},{"product_id":"green-tea-biluochun-no-9","title":"Green Tea: Biluochun No. 9 | 125g","description":"\u003cp\u003eBiluochun is one of China's most storied green teas — grown for centuries along the shores of Lake Taihu in Jiangsu, where the tea bushes are interplanted with peach, plum, and apricot trees. That proximity is not incidental: the roots share soil, the canopy shares air, and the leaves absorb the ambient fragrance season after season. What emerges is a tea of remarkable aromatic intensity — a full, bold floral-fruity perfume that announces itself the moment hot water meets leaf.\u003c\/p\u003e\n\n\u003cp\u003eBiluochun No. 9 is sourced from a single garden where hand-picking and same-day processing remain non-negotiable. The tightly spiral-rolled leaves — a hallmark of authentic Biluochun — unfurl slowly in the cup, releasing fragrance in successive waves rather than all at once.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense, Persistent Fragrance\u003c\/strong\u003e — The defining character of this tea: a bold, layered aroma that opens with fresh florals, deepens into ripe stone fruit, and lingers long after the cup is empty. The scent alone is reason enough to brew it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarden-Grown Complexity\u003c\/strong\u003e — Interplanted with fruit trees in the traditional Taihu style, the leaves develop a natural sweetness and aromatic richness that no additive can replicate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature Spiral-Rolled Leaf\u003c\/strong\u003e — Each tender shoot is hand-rolled into a tight spiral while still warm from the wok — a technique that locks in volatile aromatics and allows for a slow, controlled release during brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBright, Clean Liquor\u003c\/strong\u003e — The cup is pale jade-green with exceptional clarity. The flavor is fresh and lively, with a crisp vegetal note upfront, a smooth mid-palate, and a clean, sweet finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEarly Spring, Single Harvest\u003c\/strong\u003e — Picked in the brief pre-Qingming window when the youngest shoots carry the highest concentration of natural fragrance compounds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Biluochun green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), grown in the Lake Taihu region, Jiangsu Province, China. No additives, no blending, no artificial fragrance. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 170–180°F (77–82°C) — lower than most green teas to protect the delicate aromatics\u003cbr\u003e\nLeaf ratio: 3g per 150ml\u003cbr\u003e\nSteep time: 45–75 seconds for the first infusion; add 10–15 seconds for each subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or thin-walled porcelain — both showcase the unfurling leaves and the pale jade liquor\u003cbr\u003e\nYields 3–5 infusions. The fragrance peaks on the second infusion.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4–5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 3–5 hours in the refrigerator\u003cbr\u003e\nResult: A florally aromatic cold brew with a silky texture and a naturally sweet, fruit-forward finish. No bitterness, no astringency.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What makes Biluochun different from other Chinese green teas?\u003c\/strong\u003e\u003cbr\u003e\nA: Biluochun is defined by two things: its growing environment — interplanted fruit orchards that contribute ambient fragrance — and its hand-rolled spiral leaf form, which is labor-intensive and increasingly rare in commercial production. The result is a green tea with an aromatic profile that is fuller and more complex than most.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why is the recommended water temperature lower than usual?\u003c\/strong\u003e\u003cbr\u003e\nA: Biluochun's aromatic compounds are volatile and heat-sensitive. Brewing above 185°F risks driving off the fragrance before it reaches the cup and can introduce unnecessary bitterness. Lower temperatures preserve the top notes that make this tea distinctive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many cups does 125g yield?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3g per session with 3–5 infusions per measure, 125g provides approximately 40 brewing sessions — generous for daily enjoyment or occasional sharing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea suitable for someone new to Chinese green tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. The approachable fragrance and smooth, non-bitter character make Biluochun an excellent entry point. It rewards careful brewing but is forgiving enough that a slightly longer steep won't ruin the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Seal tightly and store away from heat, light, and strong odors. Refrigeration is recommended for periods longer than a month — just ensure the package is fully airtight before chilling to prevent moisture absorption.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984481321023,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_f32b0421-7d27-4a8f-8fc0-6ba77910d287.jpg?v=1790425858"},{"product_id":"green-tea-biluochun-no-6","title":"Green Tea: Biluochun No. 6 | 125g","description":"\u003cp\u003eAlong the western shores of Lake Taihu, in the hills of Jiangsu Province, Biluochun has been cultivated for over a thousand years in one of China's most distinctive growing environments. Here, tea plants grow alongside peach, pear, and bayberry trees in an intercropping tradition that has shaped the tea's character across generations. The result is a fragrance that cannot be manufactured — it is absorbed slowly through shared soil and open air, season after season.\u003c\/p\u003e\n\n\u003cp\u003eBiluochun No. 6 is an expression of this terroir at its most aromatic. Selected from a garden that has maintained traditional intercropping, hand-picking, and same-day wok-firing, this batch offers a richer, more assertive fragrance profile than our No. 9 — fuller in body, more layered in scent, and with a sweetness that carries through to the very last sip.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBold, Enveloping Fragrance\u003c\/strong\u003e — The moment hot water contacts the leaf, the cup fills with a pronounced, warm floral-fruity aroma — intensely present without being sharp. It opens fully on the second steep and lingers well after the cup is set down.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuller Body, Rounder Finish\u003c\/strong\u003e — Compared to lighter Biluochun expressions, No. 6 carries more weight on the palate: a smooth, slightly creamy mid-palate followed by a long, naturally sweet aftertaste with no bitterness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit Orchard Terroir\u003c\/strong\u003e — Intercropped with peach, pear, and bayberry, the garden imparts a fruit-tinged sweetness that is woven into the leaf's structure — not added, not artificial, just the cumulative effect of how and where this tea grows.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-Rolled Spiral Leaves\u003c\/strong\u003e — Each shoot is shaped into the signature tight spiral by hand while still warm from the wok, a technique that concentrates aromatic compounds within the rolled leaf and controls their release during brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring Harvest, Selective Picking\u003c\/strong\u003e — Only the most tender two-leaf-and-bud sets are taken during the narrow spring picking window, ensuring a consistent aromatic intensity across every batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Biluochun green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Lake Taihu region, Jiangsu Province, China. No additives, no blending, no artificial fragrance. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 170–180°F (77–82°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 150ml\u003cbr\u003e\nSteep time: 45–75 seconds for the first infusion; extend by 10–15 seconds for each subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or thin-walled porcelain to capture the pale jade liquor and rising fragrance\u003cbr\u003e\nYields 3–5 infusions. Fragrance peaks on the second steep.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 4–6 hours in the refrigerator\u003cbr\u003e\nResult: A deeply fragrant cold brew with a silky body, natural fruit sweetness, and zero bitterness. Best enjoyed the day it is brewed.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Biluochun No. 6 differ from Biluochun No. 9?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 6 is the bolder of the two — richer in body, more assertive in fragrance, and with a fuller sweetness that carries through multiple infusions. No. 9 is slightly more delicate and bright. Both share the same origin and process; the difference lies in the specific garden selection and leaf grade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does my Biluochun look fuzzy or downy?\u003c\/strong\u003e\u003cbr\u003e\nA: The fine white down visible on the leaves is a natural feature of young, high-quality Biluochun shoots — in Chinese it is called \u003cem\u003ebai hao\u003c\/em\u003e (“a hundred fine hairs”), and it is considered a quality indicator. It contributes to the tea's smooth texture in the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What water temperature should I use?\u003c\/strong\u003e\u003cbr\u003e\nA: Keep water below 185°F (85°C). Biluochun's aromatic compounds are heat-sensitive; too-hot water drives off fragrance before it reaches your senses and can introduce unnecessary astringency. A thermometer or temperature-controlled kettle makes a meaningful difference with this tea.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g provide?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3–4g per session with 3–5 infusions each, 125g yields approximately 30–40 brewing sessions — ample for daily enjoyment over several weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it to preserve the fragrance?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight and away from heat, light, and strong odors. For longer storage, refrigerate in a fully sealed container. Biluochun's aromatic compounds are volatile, so proper sealing is especially important for this variety.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43984490266687,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_1bf8bc7e-86dd-44a0-b005-f20e7dec1a07.jpg?v=1790426037"},{"product_id":"green-tea-biluochun-no-4","title":"Green Tea: Biluochun No. 4 | 125g","description":"\u003cp\u003eAt the apex of the Biluochun spectrum sits No. 4 — a grade reserved for gardens where traditional intercropping, hand-selection, and same-day processing have been maintained without compromise. The tea bushes here share soil with peach, bayberry, and citrus trees, a centuries-old arrangement that saturates the leaves with a complex, fruit-laced fragrance from the ground up. Where lighter grades offer a glimpse of this character, No. 4 delivers it in full: a fragrance so pronounced it rises before the first sip, and a sweetness so persistent it defines the finish long after the cup is set down.\u003c\/p\u003e\n\n\u003cp\u003eThis is Biluochun for those who want the experience at its most concentrated — a tea that makes its presence known in the room, not just in the cup.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaximum Aromatic Intensity\u003c\/strong\u003e — The standout quality of No. 4: a deep, warm, fruit-floral fragrance that fills the room on first pour. Layered, persistent, and unmistakably Biluochun — this is the grade that defines the variety's reputation for bold aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDense, Velvety Body\u003c\/strong\u003e — Full and round on the palate with a weight and texture that distinguishes it from lighter grades. The finish is long, clean, and deeply sweet — with no astringency to interrupt it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit Orchard Root System\u003c\/strong\u003e — Grown in gardens where tea roots are intertwined with those of peach, bayberry, and citrus trees. The fragrance is not surface-level — it is structural, developed over years of shared growing conditions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTight Hand-Rolled Spiral, Wok-Fired Same Day\u003c\/strong\u003e — Leaves are rolled into their signature spiral form by hand while still warm from the wok, sealing aromatic compounds inside the leaf structure for a controlled, layered release during brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-Qingming, Single-Bud Selection\u003c\/strong\u003e — Harvested in the most selective window of the spring season, when only the youngest, most nutrient-dense buds are taken. Fewer leaves per garden, more character per cup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Biluochun green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Lake Taihu region, Jiangsu Province, China. No additives, no blending, no artificial fragrance. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — lower than standard to protect No. 4’s volatile top-notes\u003cbr\u003e\nLeaf ratio: 3g per 150ml\u003cbr\u003e\nSteep time: 40–60 seconds for the first infusion; add 10 seconds per subsequent steep\u003cbr\u003e\nVessel: Thin-walled glass or porcelain — the pale jade liquor and rising fragrance are part of the experience\u003cbr\u003e\nYields 4–5 infusions. The fragrance evolves across steeps — floral on the first, fruit-forward on the second, warm and mellow by the fourth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–7 hours in the refrigerator\u003cbr\u003e\nResult: A richly aromatic cold brew with exceptional body, a pronounced natural sweetness, and zero astringency. Serve within 24 hours for peak fragrance.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 4 compare to Biluochun No. 6 and No. 9?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 4 is the highest grade in our Biluochun range. It has the most intense fragrance, the densest body, and the longest finish of the three. No. 6 is bold and full; No. 9 is bright and delicate. If you want the full expression of what Biluochun can be, No. 4 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does higher-grade Biluochun cost more?\u003c\/strong\u003e\u003cbr\u003e\nA: Grade reflects picking selectivity and garden management. Pre-Qingming, single-bud selection from an intercropped garden yields far fewer leaves per mu than standard spring picking — and the aromatic payoff is substantially higher. The cost reflects scarcity, not markup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is the brewing temperature really that important?\u003c\/strong\u003e\u003cbr\u003e\nA: For No. 4, yes — more so than for lower grades. The aromatic compounds that define this tea are highly volatile. At temperatures above 185°F, a significant portion of them escape as steam before they reach the cup. A temperature-controlled kettle is a worthwhile investment for this grade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g yield?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3g per session with 4–5 infusions each, 125g provides approximately 40 brewing sessions — well over a month of daily use, or a considered gift for a serious tea drinker.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store No. 4 to preserve its fragrance?\u003c\/strong\u003e\u003cbr\u003e\nA: Biluochun No. 4's aromatic intensity makes proper storage especially critical. Use an airtight, opaque container. Refrigerate for storage beyond two weeks — but ensure the container is fully sealed before chilling to prevent moisture from entering. Bring to room temperature before opening.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43985166401599,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_12c9a093-547b-4740-9a97-b6e132ba15c9.jpg?v=1790426225"},{"product_id":"longjing-no-13-green-tea","title":"Longjing No. 13 Green Tea | 125g","description":"\u003cp\u003eLongjing — Dragon Well — is China's most celebrated green tea, and its reputation rests on a single quality that is either present or it isn't: a deep, roasted-chestnut fragrance that emerges the moment a skilled hand meets a hot wok. This is not a mild, grassy tea. It is assertive, warm, and unmistakably itself.\u003c\/p\u003e\n\n\u003cp\u003eLongjing No. 13 is sourced from gardens in the West Lake production area of Hangzhou, where the original Longjing cultivar — Camellia sinensis var. longjing 43 — grows in the mineral-rich, well-drained hillside soil that defines authentic expression. Each batch is pan-fired by hand in a seasoned iron wok, pressed and shaped into the characteristic flat, smooth leaf form that has distinguished West Lake Longjing for centuries. The result is a tea of concentrated bean-roast depth: full in fragrance, clean in finish, and complex enough to reward repeated attention.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense Roasted-Bean Fragrance\u003c\/strong\u003e — The defining character of No. 13: a pronounced chestnut-and-toasted-grain aroma that opens immediately on hot water contact and deepens across multiple infusions. Not a hint — a statement.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Body with Clean Sweetness\u003c\/strong\u003e — Round and substantial on the palate, with a smooth mid-palate weight and a clean, lingering hui gan that arrives after the swallow and stays. No bitterness, no astringency when brewed correctly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWest Lake Terroir\u003c\/strong\u003e — Grown on the mineral-rich hillside slopes surrounding West Lake, Hangzhou — the only region where authentic pre-protected designation Longjing is produced. The soil and microclimate are irreproducible elsewhere.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Pan-Fired in Iron Wok\u003c\/strong\u003e — The flat, smooth leaf shape is achieved by pressing and shaping the leaves against a seasoned wok by hand — a technique that simultaneously fires and forms the leaf, developing the roasted character that defines West Lake Longjing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring Harvest, Longjing 43 Cultivar\u003c\/strong\u003e — Sourced from the Longjing 43 cultivar, selected for its consistent aromatic output and early budbreak. Picked in spring when amino acid concentration is at its seasonal peak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin West Lake Longjing green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e var. longjing 43), Hangzhou, Zhejiang Province, China. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 175–185°F (80–85°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds for each subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or wide-mouth porcelain — both allow the flat leaves to settle and display cleanly\u003cbr\u003e\nYields 3–4 infusions. The roasted-bean fragrance is most pronounced on the first and second steeps.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–8 hours in the refrigerator\u003cbr\u003e\nResult: A smooth, lightly sweet cold brew with a mellow bean warmth and excellent clarity. The roasted note softens in cold brew, yielding a more approachable, everyday expression of the same leaf.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What makes West Lake Longjing different from other Longjing teas on the market?\u003c\/strong\u003e\u003cbr\u003e\nA: \"Longjing\" is a style produced across several Chinese provinces, but only teas from the West Lake production area in Hangzhou carry the original designation. The combination of hillside mineral soil, West Lake microclimate, and the Longjing 43 cultivar produces a roasted-bean depth that other regions consistently fail to replicate. Much of what is labeled \"Longjing\" outside this area is an approximation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does Longjing have that distinctive toasty, bean-like fragrance?\u003c\/strong\u003e\u003cbr\u003e\nA: The aroma is a direct product of the hand pan-firing process. As skilled hands press and shape the leaves against a hot iron wok, Maillard reactions develop roasted, nutty aromatic compounds that are locked into the flat leaf structure. No machine replicates this precisely — the temperature, pressure, and timing are all adjusted by feel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea suitable for someone who usually drinks lighter green teas?\u003c\/strong\u003e\u003cbr\u003e\nA: Longjing No. 13 is on the bolder end of the green tea spectrum. If you are accustomed to very delicate, grassy teas like Japanese sencha, the roasted depth here may be a significant shift — but an interesting one. Brewing at the lower end of the temperature range (175°F) softens the intensity slightly and is a good starting point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many cups does 125g provide?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3–4g per session with 3–4 infusions, 125g yields approximately 30–40 brewing sessions — generous for daily enjoyment or as a considered gift.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. Refrigeration is suitable for storage beyond two weeks — ensure the container is fully sealed before chilling. Allow to reach room temperature before opening to prevent condensation on the leaves.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986228183103,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_cc63d77c-4720-43c2-afe0-6ddc068ba8dd.jpg?v=1790426468"},{"product_id":"green-tea-longjing-no-10","title":"Green Tea: Longjing No. 10 | 125g","description":"\u003cp\u003eWest Lake Longjing is defined by one thing above all else: the fragrance that rises from a hot wok when skilled hands press fresh spring leaves against seasoned iron. That moment — part fire, part pressure, part instinct — is where the tea's character is made. Longjing No. 10 is sourced from the West Lake growing area in Hangzhou, where the hillside mineral soils and temperate lake microclimate have shaped this cultivar's aromatic profile for generations.\u003c\/p\u003e\n\n\u003cp\u003eNo. 10 sits in the heart of the Longjing range: more accessible than a pre-Qingming single-bud grade, more expressive than a mass-market blend. It delivers the roasted-bean depth that defines West Lake Longjing without reservation — a everyday tea with the kind of character that holds up to daily attention.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep Roasted-Bean Fragrance\u003c\/strong\u003e — Pronounced chestnut and toasted-grain aroma that opens fully on first infusion and carries through subsequent steeps. Warm, grounding, and distinctly Longjing — the kind of fragrance that makes the brewing ritual as rewarding as the cup itself.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmooth, Substantial Body\u003c\/strong\u003e — Medium-to-full weight on the palate with a clean, rounded texture. The finish is gently sweet with a natural hui gan that lingers without bitterness or astringency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWest Lake Hillside Origin\u003c\/strong\u003e — Grown on the mineral-rich slopes surrounding West Lake, Hangzhou — the protected production zone where authentic Dragon Well character is determined by soil, elevation, and cultivar, not just process.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Pan-Fired, Flat Leaf Form\u003c\/strong\u003e — The signature flat, smooth shape is formed by pressing leaves against a hot iron wok by hand — a technique that simultaneously dries, shapes, and develops the roasted aromatic compounds that distinguish this tea from any machine-processed alternative.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring Harvest\u003c\/strong\u003e — Picked in the spring growing window when the Longjing cultivar reaches its seasonal peak of fragrance and natural sweetness. Consistent in character across each batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin West Lake Longjing green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Hangzhou, Zhejiang Province, China. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 175–185°F (80–85°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds per subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or wide porcelain cup — the flat leaves display cleanly and the liquor color is worth observing\u003cbr\u003e\nYields 3–4 infusions. Roasted fragrance peaks on the first and second steeps.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–8 hours in the refrigerator\u003cbr\u003e\nResult: A mellow, lightly sweet cold brew where the roasted note softens into a warm background character. Clean, smooth, and easy to drink — a good daily cold brew option during warmer months.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Longjing No. 10 compare to No. 13 in your range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 13 is the higher grade — more aromatic intensity, denser body, longer finish. No. 10 is the range's everyday expression: the same West Lake origin and hand pan-firing process, with a slightly lighter fragrance profile that makes it more forgiving to brew and well-suited to daily use. If you're new to Longjing, No. 10 is the natural starting point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What gives Longjing its distinctive toasty fragrance?\u003c\/strong\u003e\u003cbr\u003e\nA: The roasted-bean aroma is a direct result of hand pan-firing. As the leaves are pressed and shaped against a hot iron wok, Maillard reactions develop nutty, toasted aromatic compounds that are sealed into the flat leaf structure. The technique has remained largely unchanged for centuries because it works — no machine reliably replicates the result.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea appropriate for someone new to Chinese green tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. Longjing's roasted character is approachable and familiar — closer to toasted grain than to the grassy or seaweed notes found in Japanese green teas. No. 10's moderate intensity makes it a welcoming entry point, and its forgiving brew window means a slightly longer steep won't significantly compromise the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g yield?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3–4g per session with 3–4 infusions each, 125g provides approximately 30–40 brewing sessions — suitable for consistent daily use over several weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. Refrigerate for storage beyond two weeks in a fully sealed container. Allow to return to room temperature before opening to prevent condensation from forming on the leaves.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986299355199,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_24eb9874-5757-44d9-aeb0-3426e1d313b7.jpg?v=1790426906"},{"product_id":"green-tea-longjing-no-8","title":"Green Tea: Longjing No. 8 | 125g","description":"\u003cp\u003eThere is a moment in the production of West Lake Longjing that cannot be automated: the instant a practiced hand reads the heat of the wok and adjusts pressure, speed, and angle to coax the leaf into its flat form while developing the roasted character within. Longjing No. 8 is built on that moment. Sourced from hillside gardens in Hangzhou's West Lake production zone, this is a tea that occupies a confident position in the Longjing range — bold in fragrance, structured in body, and refined enough in finish to reward careful attention.\u003c\/p\u003e\n\n\u003cp\u003eWhere No. 10 is the range's approachable entry and No. 13 its concentrated peak, No. 8 is the grade for those who want both depth and elegance in the same cup: a full roasted-bean opening, a smooth and substantial mid-palate, and a clean sweetness that lingers without demanding anything of you.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Roasted-Bean Intensity\u003c\/strong\u003e — A pronounced, warm chestnut-and-toasted-grain fragrance that opens immediately on contact with hot water. More assertive than No. 10, with an aromatic persistence that carries through three or four infusions without significant drop-off.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStructured Body, Elegant Finish\u003c\/strong\u003e — Substantial on the palate with a texture that is smooth rather than heavy. The sweetness is present from the first sip and builds toward a clean, extended hui gan — the natural aftertaste that defines well-crafted Longjing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWest Lake Protected Origin\u003c\/strong\u003e — Grown within the designated West Lake production area in Hangzhou, Zhejiang — the only region where the combination of mineral hillside soil, lake microclimate, and Longjing cultivar produces the full expression of Dragon Well character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Pan-Fired to Order of Quality\u003c\/strong\u003e — The flat, smooth leaf is shaped by pressing against a seasoned iron wok by hand, with the degree of firing calibrated to develop No. 8's characteristic depth without sacrificing the fresh green top-note that distinguishes this grade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring Harvest, Selective Leaf Grade\u003c\/strong\u003e — Picked during the spring window from leaves selected for size consistency and aromatic potential. The result is a batch with more uniformity of character than lower-grade offerings and more accessibility than a strict pre-Qingming selection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin West Lake Longjing green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Hangzhou, Zhejiang Province, China. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 175–185°F (80–85°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds per subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or wide-mouth porcelain — the flat leaves settle cleanly and the golden-green liquor is worth observing\u003cbr\u003e\nYields 3–4 infusions. Roasted fragrance is most expressive on the first and second steeps; the third and fourth yield a mellower, sweeter character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–8 hours in the refrigerator\u003cbr\u003e\nResult: A smooth, full-bodied cold brew with a warm roasted background and a naturally sweet finish. The cold extraction softens the intensity of the bean note, yielding a well-rounded everyday cold brew.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Where does No. 8 sit in ovanyu's Longjing range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 8 is the mid-to-upper grade in the range — more aromatic intensity and body than No. 10, slightly more accessible in price than No. 13. It is the grade we recommend for those who already drink Longjing and want more depth, or for gifting to someone whose preference leans toward bold, structured teas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is the difference between West Lake Longjing and other Longjing teas?\u003c\/strong\u003e\u003cbr\u003e\nA: \"Longjing\" as a style is produced in several Chinese provinces, but only teas from the West Lake area in Hangzhou carry the original protected designation. The specific soil composition, elevation, and lake-influenced microclimate of this zone produce a roasted-bean aromatic profile that other regions consistently approximate but do not replicate. What we carry is the source, not the approximation.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does the brewing temperature matter so much for Longjing?\u003c\/strong\u003e\u003cbr\u003e\nA: Longjing's aromatic compounds are developed through wok-firing and locked into the flat leaf structure. Water that is too hot — above 190°F — extracts them too aggressively and introduces bitterness before the sweetness has a chance to develop. The 175–185°F range extracts cleanly and sequentially, allowing the full flavor arc to unfold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g provide?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3–4g per session with 3–4 infusions, 125g yields approximately 30–40 brewing sessions — suitable for daily use over several weeks, or as a considered gift for a tea drinker who brews regularly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container away from heat, light, and strong odors. Refrigerate for storage beyond two weeks in a fully sealed container. Bring to room temperature before opening — this prevents condensation from forming inside the package and affecting the leaf.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986299945023,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_12d9ae80-fb06-4d91-84e6-2ddf88ba7cca.jpg?v=1790427094"},{"product_id":"green-tea-golden-bud-no-08","title":"Green Tea \"Golden Bud\" No. 08 | 125g","description":"\u003cp\u003eMost green teas are defined by their flavor alone. Golden Bud No. 08 announces itself before the first steep: a dry leaf of uniform amber-gold, each bud covered in fine silvery down that catches light the way raw silk does. This is not an aesthetic accident — it is the direct result of picking only the youngest, most tender single buds at the precise moment when their natural pigment is at its most concentrated, then processing them in a way that preserves rather than diminishes that color.\u003c\/p\u003e\n\n\u003cp\u003eThe garden is in a high-altitude growing area where cooler temperatures slow the leaf's development, allowing a longer accumulation of the compounds responsible for both the golden hue and the tea's distinctive aromatic character. The result is a green tea that is as much an object as it is a beverage — something worth looking at before you drink it.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStriking Golden Dry Leaf\u003c\/strong\u003e — The visual centerpiece of this tea: uniform amber-gold buds with a fine silvery down, formed by single-bud picking at peak pigment development. Displayed in a glass vessel, the dry leaf alone is worth the pause before brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale Gold Liquor, Clean and Luminous\u003c\/strong\u003e — The brewed cup matches the dry leaf — a clear, warm golden-yellow liquor with exceptional clarity. The color signals the quality of the raw material before flavor even enters the picture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelicate Floral-Sweet Fragrance\u003c\/strong\u003e — Gentle and refined: a soft floral opening with a honey-like sweetness that develops as the cup cools. The aroma is understated compared to roasted-style green teas — more whisper than statement, more precision than presence.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmooth, Refined Palate\u003c\/strong\u003e — Light-to-medium body with a silky texture and a clean, naturally sweet finish. No bitterness, no astringency — the hallmark of single-bud material processed without cutting corners on timing or temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-Bud Harvest, High-Altitude Garden\u003c\/strong\u003e — Only the unopened terminal bud is selected — no accompanying leaf, no compromise on size or color consistency. High-altitude cultivation slows development and concentrates the character that makes this grade visually and aromatically distinct.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin golden bud green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), high-altitude garden, China. Single-bud picking, minimal processing. No additives, no blending, no artificial coloring or flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — lower temperature preserves the delicate floral notes and the clarity of the liquor\u003cbr\u003e\nLeaf ratio: 3g per 150–200ml\u003cbr\u003e\nSteep time: 60–120 seconds for the first infusion; extend by 20–30 seconds for subsequent steeps\u003cbr\u003e\nVessel: Glass — ideally a clear glass tumbler or gaiwan, so the golden buds and the liquor color are fully visible during brewing\u003cbr\u003e\nYields 2–3 infusions. The floral sweetness is most defined on the first steep; subsequent steeps yield a mellower, lighter expression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 4–6 hours in the refrigerator\u003cbr\u003e\nResult: A delicately sweet, lightly floral cold brew with exceptional clarity and a pale gold color. One of the most visually appealing cold brews in the ovanyu range. Serve in clear glassware.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What gives the dry leaf its golden color?\u003c\/strong\u003e\u003cbr\u003e\nA: The golden hue comes from two sources: the natural pigmentation of the unopened bud at peak development, and the fine layer of trichomes (the silvery-gold down) that covers young tea buds. Both are preserved through careful low-temperature processing. No artificial coloring is involved — what you see is exactly what the plant produces under the right growing conditions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How is Golden Bud different from a standard green tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Most green teas use one bud plus one or two leaves. Golden Bud No. 08 uses only the single unopened bud — the most labor-intensive picking standard in tea production. The yield per garden is substantially lower, but the result is a tea with unusual visual uniformity, a lighter and more refined flavor profile, and a liquor clarity that multi-leaf grades rarely achieve.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does it brew fewer infusions than other teas in the range?\u003c\/strong\u003e\u003cbr\u003e\nA: Single-bud teas have a smaller surface area and a more delicate cell structure than leaf-inclusive grades. They release their character more completely in the first steep and have less in reserve for subsequent infusions. Two or three steeps at the right temperature will yield far more than pushing a fourth or fifth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea appropriate as a gift?\u003c\/strong\u003e\u003cbr\u003e\nA: It is one of the most gift-appropriate teas in the range. The visual impact of the golden dry leaf — especially when presented in clear packaging — makes it immediately legible as a premium object to someone who may not know tea grades by name. The flavor is approachable enough for a non-specialist to enjoy without instruction.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. Golden bud teas are particularly sensitive to moisture and light absorption because of their fine downy surface. Refrigerate for storage beyond two weeks in a fully sealed container, and allow to reach room temperature before opening.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986300665919,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_c37d5556-ce80-47ce-bf92-78ebc8bd56fa.jpg?v=1790427328"},{"product_id":"green-tea-golden-bud-no-06","title":"Green Tea – Golden Bud No. 06 | 125g","description":"\u003cp\u003eGolden Bud No. 06 begins with the leaf. Set a few grams into a clear glass and the dry buds catch light like hammered gold — each one uniform in size, covered in the fine silver-white down that marks a single, unopened spring bud at its ideal picking moment. This is not decorative. It is the direct consequence of a picking standard that accepts nothing but the terminal bud, and a processing approach calibrated to maintain the pigment that the plant spent the season developing.\u003c\/p\u003e\n\n\u003cp\u003eNo. 06 occupies a slightly different register from No. 08: where No. 08 leans into a delicate floral refinement, No. 06 is fuller in body and richer in its honey-sweet character — the same golden leaf, a more rounded expression. For those who want the visual drama of the golden bud with a little more weight in the cup.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVivid Amber-Gold Dry Leaf\u003c\/strong\u003e — Dense, uniform golden buds with a pronounced silver down — the visual signature of high-grade single-bud picking. The dry leaf in a clear vessel is as considered a presentation as the brewed cup itself.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden Liquor with Exceptional Clarity\u003c\/strong\u003e — The brewed cup pours a warm, luminous amber-gold with no cloudiness or particulate. The color deepens slightly compared to No. 08, reflecting the fuller extraction of this grade's natural pigments.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHoney-Sweet Fragrance with Floral Depth\u003c\/strong\u003e — A warmer, more enveloping aroma than No. 08: the floral opening gives way quickly to a richer honey-like sweetness that fills the cup and persists as the tea cools. Approachable and immediately pleasing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRound Body, Lingering Sweetness\u003c\/strong\u003e — Medium body with a smooth, slightly velvety texture. The natural sweetness builds across the first two steeps and settles into a clean, warm finish with a gentle hui gan that is notably longer than lighter golden bud expressions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-Bud Standard, High-Altitude Origin\u003c\/strong\u003e — Only the unopened terminal bud is taken — no leaf, no compromise. High-altitude cultivation slows growth and concentrates both the golden pigmentation and the aromatic compounds that distinguish this grade from lower-elevation material.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin golden bud green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), high-altitude garden, China. Single-bud picking, minimal processing. No additives, no blending, no artificial coloring or flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C)\u003cbr\u003e\nLeaf ratio: 3–4g per 150–200ml\u003cbr\u003e\nSteep time: 60–120 seconds for the first infusion; extend by 20–30 seconds for each subsequent steep\u003cbr\u003e\nVessel: Clear glass — the golden buds rise and settle slowly during brewing, and the amber liquor color is part of the experience\u003cbr\u003e\nYields 2–3 infusions. The honey-sweet character is fullest on the first and second steeps.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4–5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–7 hours in the refrigerator\u003cbr\u003e\nResult: A rich, honey-sweet cold brew with a warm amber color and a smooth, full finish. More body than No. 08's cold brew — a satisfying everyday cold tea with natural sweetness and no bitterness. Serve in clear glassware to show the color.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Golden Bud No. 06 differ from No. 08?\u003c\/strong\u003e\u003cbr\u003e\nA: Both teas come from the same single-bud picking standard and high-altitude origin. No. 06 has a fuller body, a richer honey-sweet fragrance, and a deeper amber liquor color. No. 08 is more delicate and floral, with a lighter body and a more refined, understated character. If you prefer more presence in the cup, No. 06 is the choice. If you prefer precision and lightness, No. 08.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is the golden color natural?\u003c\/strong\u003e\u003cbr\u003e\nA: Entirely. The amber-gold hue of the dry leaf comes from the natural pigmentation of the young bud at peak development — specifically the concentration of theaflavins and carotenoids present in single-bud material at this growth stage. The silvery down is the bud's natural trichome layer. No artificial coloring is used at any point in production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does golden bud tea look so different from standard green teas?\u003c\/strong\u003e\u003cbr\u003e\nA: Standard green teas use one bud plus one or two leaves. The older leaf material is green and flat. A tea made only from unopened buds retains the full downy covering and pigment that the plant produces before the bud opens — which is why it looks categorically different from a rolled or flat-leaf green tea.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g provide?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3–4g per session with 2–3 infusions each, 125g yields approximately 30–40 brewing sessions. Single-bud teas yield fewer infusions than leaf-inclusive grades, so we account for that in this estimate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. The fine downy surface of golden bud tea absorbs moisture and odors more readily than denser leaf grades — proper sealing is especially important. Refrigerate for storage beyond two weeks in a fully sealed container, and bring to room temperature before opening.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986301812799,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_9fa1ef91-e203-4cbf-a332-c81a9623ffcb.jpg?v=1790427564"},{"product_id":"green-tea-sparrows-tongue-no-09","title":"Green Tea – Sparrow's Tongue (No. 09) | 125g","description":"\u003cp\u003eSparrow's Tongue — Que She — is named for the shape of its leaf: a small, flat, two-leaf-and-bud set pressed during pan-firing into a form that resembles the tip of a sparrow's tongue. The name is descriptive, not poetic license. In person, the leaves are exactly that: compact, uniform, a vivid and consistent jade green that signals both careful picking and precise processing.\u003c\/p\u003e\n\n\u003cp\u003eWhat distinguishes Sparrow's Tongue from other pan-fired green teas is its fragrance. Where Longjing leads with roasted-bean warmth and Biluochun with bold floral-fruit, Sparrow's Tongue No. 09 opens with something cooler and more unexpected: a clean, fresh pear-like sweetness that drifts from the dry leaf before water is even added, and carries through the cup with unusual persistence. It is a tea for those who find most green teas either too grassy or too roasted — a third register, sitting between the two.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Pear Fragrance\u003c\/strong\u003e — The defining aromatic note of No. 09: a clean, cool, fruit-forward sweetness reminiscent of fresh Asian pear — present in the dry leaf, amplified on first pour, and sustained across multiple infusions without turning flat or vegetal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVivid Jade-Green Leaf, Uniform Shape\u003c\/strong\u003e — The dry leaf is a consistent, bright green with a flat, tongue-shaped form — a visual marker of quality control at both the picking and processing stages. In a clear vessel, the leaves are worth observing before and during brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBright, Clear Liquor\u003c\/strong\u003e — The cup pours a pale yellow-green with excellent clarity — luminous and clean, free of cloudiness. The color is an accurate preview of the flavor: fresh, precise, and uncluttered.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight-to-Medium Body, Crisp Finish\u003c\/strong\u003e — Smooth on entry with a lively, slightly bright quality mid-palate. The finish is clean and gently sweet, with a freshness that distinguishes it from heavier-bodied pan-fired teas. No bitterness, no astringency when brewed at the right temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo-Leaf-and-Bud Picking Standard\u003c\/strong\u003e — One bud plus one young leaf — the classic Sparrow's Tongue picking ratio — selected for size uniformity before pan-firing. The resulting leaf set delivers more complexity than a single-bud grade with more aromatic delicacy than a multi-leaf selection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Sparrow's Tongue green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), pan-fired, China. Two-leaf-and-bud picking standard, uniform grade selection. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — cooler water preserves the pear-like top note and the clean, bright character\u003cbr\u003e\nLeaf ratio: 3g per 150–200ml\u003cbr\u003e\nSteep time: 45–75 seconds for the first infusion; extend by 15 seconds per subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or thin-walled porcelain — both showcase the jade-green leaf and pale liquor during brewing\u003cbr\u003e\nYields 3–4 infusions. The pear fragrance is most pronounced on the first and second steeps; subsequent infusions yield a softer, more neutral sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4–5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 4–6 hours in the refrigerator\u003cbr\u003e\nResult: A clean, lightly sweet cold brew with a cool, fruit-forward character and exceptional clarity. The pear note translates well into cold extraction — perhaps better than any other tea in the ovanyu green tea range. Serve in clear glassware.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Sparrow's Tongue, and how common is it?\u003c\/strong\u003e\u003cbr\u003e\nA: Sparrow's Tongue (Que She) is a style of pan-fired Chinese green tea defined by its picking ratio — one bud plus one young leaf — and its characteristic flat, tongue-shaped leaf form. It is less internationally known than Longjing or Biluochun, which makes it genuinely distinctive on a tea shelf. Among Chinese tea drinkers, it is appreciated precisely for its departure from the more common aromatic profiles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Where does the pear fragrance come from?\u003c\/strong\u003e\u003cbr\u003e\nA: The pear-like aroma is a natural aromatic compound profile specific to this cultivar and growing environment — not an added flavor or blending artifact. The combination of the leaf's natural chemistry, the altitude of the growing area, and the pan-firing technique together produce a fragrance that is consistently described as fresh, cool, and fruit-forward by those encountering it for the first time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Sparrow's Tongue compare to Longjing or Biluochun?\u003c\/strong\u003e\u003cbr\u003e\nA: Longjing leads with roasted-bean warmth; Biluochun with bold floral-fruit intensity. Sparrow's Tongue No. 09 sits in a different register entirely — cooler, fresher, and more fruit-forward, without the roasted depth of Longjing or the assertive fragrance of Biluochun. It is a good choice for someone who finds those profiles too heavy, or for those who want something genuinely different from the well-known Chinese green tea canon.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea appropriate for cold brewing?\u003c\/strong\u003e\u003cbr\u003e\nA: It is one of our most recommended cold brews. The pear note and clean, bright character of Sparrow's Tongue translate exceptionally well into cold extraction — the result is refreshing, naturally sweet, and free of the bitterness that can occur with hot-brewed green teas that are chilled after the fact.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. Refrigerate for storage beyond two weeks in a fully sealed container. Allow to reach room temperature before opening to prevent condensation forming on the leaf surface.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986304565311,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_286b458f-3b13-4be4-bac0-5eed9bdf6038.jpg?v=1790427801"},{"product_id":"green-tea-sparrows-tongue-no-08","title":"Green Tea – Sparrow's Tongue (No. 08) | 125g","description":"\u003cp\u003eThe leaves of Sparrow's Tongue No. 08 are selected before they open. At the moment the garden reaches its narrow spring picking window, trained hands move through the rows taking only what qualifies: one bud, one young leaf, uniform in size, the same vivid jade green from one end of the batch to the other. By the time the leaves reach the wok, the work of quality control is already done — what remains is the craft of pan-firing that locks the color, shapes the leaf, and coaxes the natural fragrance into something that persists in the cup long after the leaf has settled.\u003c\/p\u003e\n\n\u003cp\u003eNo. 08 sits above No. 09 in the Sparrow's Tongue range: the same fresh pear fragrance and jade-green uniformity, with a more pronounced aromatic depth and a fuller mid-palate that makes it as satisfying to drink slowly as it is to encounter for the first time.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevated Pear-Sweet Fragrance\u003c\/strong\u003e — The same clean, cool pear note that defines the Sparrow's Tongue character — but more layered in No. 08, with a slightly deeper floral undertone that develops as the cup cools. The dry leaf carries the scent before brewing even begins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Jade-Green Uniformity\u003c\/strong\u003e — A dry leaf of striking visual consistency: flat, tongue-shaped, and a saturated jade green that reflects the precision of picking and the care of pan-firing. Each leaf in the batch matches the next — a quality standard that is immediately visible.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale Green-Gold Liquor, High Clarity\u003c\/strong\u003e — The brewed cup is luminous and clean, a slightly warmer tone than No. 09 — green-gold rather than pale yellow-green — reflecting the fuller extraction of this grade's natural compounds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuller Body, Longer Sweetness\u003c\/strong\u003e — Medium body with a smooth, slightly rounded texture. The natural sweetness builds through the first two steeps and resolves into a clean, extended finish — more presence than No. 09 without any increase in bitterness or weight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecision Pan-Firing, Uniform Grade\u003c\/strong\u003e — Leaves are pan-fired to a standard calibrated specifically for No. 08's aromatic profile: enough heat to develop depth, controlled enough to preserve the fresh pear top-note that distinguishes this series from roasted-style green teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Sparrow's Tongue green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), pan-fired, China. Two-leaf-and-bud picking standard, uniform grade selection. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C)\u003cbr\u003e\nLeaf ratio: 3g per 150–200ml\u003cbr\u003e\nSteep time: 45–75 seconds for the first infusion; extend by 15–20 seconds per subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or thin-walled porcelain — the jade-green leaf and green-gold liquor are part of the experience\u003cbr\u003e\nYields 3–4 infusions. Pear fragrance peaks on the first and second steeps; the third yields a softer, mellower sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4–5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–7 hours in the refrigerator\u003cbr\u003e\nResult: A clean, fruit-forward cold brew with slightly more body than No. 09's cold expression — smooth, naturally sweet, and exceptionally clear. The pear character is well-preserved in cold extraction. Serve in clear glassware to show the liquor color.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 08 differ from Sparrow's Tongue No. 09?\u003c\/strong\u003e\u003cbr\u003e\nA: Both share the same fresh pear fragrance and jade-green leaf appearance that define the Sparrow's Tongue series. No. 08 is the higher grade: more aromatic depth, a fuller mid-palate, a slightly warmer liquor color, and a longer finish. No. 09 is lighter and more delicate — an excellent introduction to the series. If you've tried No. 09 and want more, No. 08 is the natural progression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What makes the jade-green color so consistent?\u003c\/strong\u003e\u003cbr\u003e\nA: Consistency in leaf color comes from two things: picking uniformity (same size, same age leaf at picking) and precise temperature control during pan-firing. Overheating causes browning; uneven heating produces patchy color. The uniform jade-green of No. 08 is a direct indicator that both the picking standard and the firing process were executed without compromise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Where does the pear fragrance come from?\u003c\/strong\u003e\u003cbr\u003e\nA: It is a natural compound profile specific to this cultivar and growing environment — not a flavoring or additive. The combination of the leaf's own chemistry, the altitude and soil of the origin garden, and the pan-firing method together produce a fragrance that is consistently described as cool, fresh, and fruit-forward. Nothing is added to achieve it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this a good tea for someone transitioning from lighter teas?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes. The pear-forward, non-roasted character of Sparrow's Tongue makes it approachable for those accustomed to white or light oolong teas who want to explore pan-fired green teas without committing to the roasted depth of a Longjing. No. 08's fuller body also gives it enough presence for those who find very delicate teas unsatisfying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. Refrigerate for storage beyond two weeks in a fully sealed container. Bring to room temperature before opening to avoid condensation on the leaf surface, which can affect both flavor and color.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986315378751,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_58e668b8-9b8d-4429-a1b4-4c6c3b4153c3.jpg?v=1790428138"},{"product_id":"green-tea-sparrows-tongue-no-06","title":"Green Tea – Sparrow's Tongue (No. 06) | 125g","description":"\u003cp\u003eTo understand what No. 06 is, start with what it demands of the garden: only the days when conditions are exactly right. Only the leaves that meet the size and color standard without exception. Only the wok time and hand pressure that develops aromatic depth without sacrificing the fresh, cool character that defines Sparrow's Tongue at its best. No. 06 is the result of applying that standard without compromise — the highest grade in the ovanyu Sparrow's Tongue range, and the most complete expression of what this tea can be.\u003c\/p\u003e\n\n\u003cp\u003eThe dry leaf is immediately distinctive: a deep, saturated jade green with a uniformity of shape and size that signals exceptional picking precision. The fragrance opens before water is added — a ripe, layered pear sweetness with a floral depth that No. 08 and No. 09 approach but do not fully reach. In the cup, No. 06 delivers everything the series promises, at full volume.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeak Pear Fragrance, Maximum Complexity\u003c\/strong\u003e — The most aromatic expression in the Sparrow's Tongue range: a full, ripe pear sweetness with a floral-honeyed depth that develops through multiple steeps rather than diminishing. The fragrance is present in the dry leaf, amplified on first pour, and sustained through the third infusion with notable consistency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep, Saturated Jade Green — Exceptional Uniformity\u003c\/strong\u003e — The dry leaf of No. 06 sets the visual standard for the series: a deep, consistent green with a flat, tongue-shaped form that is uniform across the entire batch. In a clear vessel, it reads as an object of precision before it reads as tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm Green-Gold Liquor, Outstanding Clarity\u003c\/strong\u003e — A brewed cup of warm clarity: deeper in color than No. 08 or No. 09, with a green-gold tone that reflects the fuller extraction of this grade's natural pigments. Clear, luminous, and consistent pour to pour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Body, Extended Sweetness\u003c\/strong\u003e — The most substantial palate weight in the range — smooth and round with a texture that carries through the finish. The natural sweetness is present from first contact and resolves into a long, clean hui gan that distinguishes a well-made high-grade green tea from its lesser counterparts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTop-Grade Picking Standard, Precision Pan-Firing\u003c\/strong\u003e — Only the finest two-leaf-and-bud sets are selected for No. 06 — the most size-consistent and color-uniform leaves in the picking day's harvest. Pan-firing is calibrated to develop the full aromatic profile while preserving the deep green color that is this grade's visual hallmark.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Sparrow's Tongue green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), pan-fired, China. Top-grade two-leaf-and-bud picking, precision uniform selection. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — essential for preserving the pear top-note and the clean character of this grade\u003cbr\u003e\nLeaf ratio: 3g per 150–200ml\u003cbr\u003e\nSteep time: 45–60 seconds for the first infusion; extend by 15–20 seconds per subsequent steep\u003cbr\u003e\nVessel: Clear glass — the jade-green leaf and warm green-gold liquor are worth observing throughout the brew\u003cbr\u003e\nYields 3–4 infusions. The fragrance evolves across steeps — fresh pear on the first, deeper floral-honey on the second, clean and mellow on the third.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–8 hours in the refrigerator\u003cbr\u003e\nResult: The richest cold brew in the Sparrow's Tongue range — full-bodied, fruit-sweet, and deeply clear. The pear character is at its most expressive in cold extraction at this grade. Serve in clear glassware and consume within 24 hours for peak fragrance.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 06 compare to No. 08 and No. 09 in the Sparrow's Tongue range?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 06 is the highest grade — the most aromatic, the fullest in body, and the most visually uniform of the three. No. 08 is the mid-grade: more depth than No. 09, slightly less intensity than No. 06. No. 09 is the entry point — delicate, clean, and an excellent introduction to the series. If you want the complete Sparrow's Tongue experience without compromise, No. 06 is the answer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What makes the jade-green color so deep in No. 06?\u003c\/strong\u003e\u003cbr\u003e\nA: Two factors: picking selectivity and firing precision. No. 06 uses only the most color-uniform leaves from each picking day — leaves at the exact stage of development where chlorophyll concentration is highest. The pan-firing is then calibrated to dry and shape the leaf without the heat exposure that would cause browning or yellowing. The deep green is the direct result of both standards being met simultaneously.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is No. 06 appropriate as a premium gift?\u003c\/strong\u003e\u003cbr\u003e\nA: It is the most gift-appropriate tea in the Sparrow's Tongue range — and one of the strongest gift options across the full ovanyu catalog. The visual impact of the jade-green leaf in clear packaging, the distinctive pear fragrance, and the relatively unusual nature of Sparrow's Tongue as a category all contribute to a presentation that feels considered rather than generic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How many servings does 125g yield?\u003c\/strong\u003e\u003cbr\u003e\nA: At 3g per session with 3–4 infusions each, 125g provides approximately 40 brewing sessions — generous for personal use or meaningful as a gift that lasts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it to preserve the fragrance and color?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. At this grade, both the pear fragrance and the jade-green color are sensitive to improper storage. Refrigerate for periods beyond two weeks in a fully sealed container. Allow to return to room temperature before opening — this prevents condensation from forming inside the package, which can dull both color and aroma.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986316492863,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_d65778ca-baf4-4e18-97fc-cb0cceffb3b6.jpg?v=1790428310"},{"product_id":"green-tea-huangshan-maofeng-no-7","title":"Green Tea: Huangshan Maofeng No. 7 | 125g","description":"\u003cp\u003eHuangshan — Yellow Mountain — is one of China's most celebrated landscapes: granite peaks rising through cloud, streams running through mineral-rich rock, air cooled year-round by altitude and mist. It is also, not coincidentally, one of China's most important tea-growing regions. The conditions that make the mountain visually dramatic are the same conditions that shape Maofeng's character: slow growth in cool, cloud-filtered light, roots drawing from granite-filtered water, leaves developing the clean, uncluttered fragrance that has defined this tea for centuries.\u003c\/p\u003e\n\n\u003cp\u003eMaofeng No. 7 is sourced from gardens within the Huangshan growing area, picked in spring and processed with the light hand that the variety demands. This is not a tea that announces itself with intensity — it opens quietly, with a fragrance that is fresh and clean rather than bold, and a sweetness that builds gradually and stays. For those who find most green teas too heavy or too roasted, Maofeng No. 7 is the answer.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean, Lifted Floral Fragrance\u003c\/strong\u003e — Light, fresh, and unforced: a delicate floral top-note with a cool, almost orchid-like quality that rises from the cup on first pour and lingers gently as the tea cools. Not assertive — present. The kind of fragrance that rewards a slow, attentive cup rather than a quick one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrisp Entry, Refreshing Sweetness\u003c\/strong\u003e — The first sip is bright and clean — a light, slightly mineral freshness that opens the palate before giving way to a natural, unforced sweetness. The finish is cool and gently sweet, with a clarity that distinguishes Maofeng from heavier pan-fired styles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeather-Light Body\u003c\/strong\u003e — Light and silky on the palate, with none of the weight or astringency of roasted-style green teas. The texture is smooth and almost weightless — easy to drink and easy to return to across multiple cups without palate fatigue.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHuangshan Mountain Terroir\u003c\/strong\u003e — Grown at altitude in the mist-covered granite peaks of Huangshan, Anhui Province — a growing environment that slows leaf development, concentrates natural sweetness, and produces the clean, mineral-touched fragrance that defines authentic Maofeng. The mountain is not incidental to this tea; it is the reason for it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDowny Tip, Spring Harvest\u003c\/strong\u003e — Maofeng leaves are picked with their characteristic fine white tip intact — a marker of young, carefully handled material. The slight down on the leaf contributes to the silky mouthfeel and signals that picking and processing were done with the care this grade requires.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Huangshan Maofeng green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Huangshan, Anhui Province, China. Spring harvest, minimal processing. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — Maofeng's delicate fragrance is heat-sensitive; lower temperature preserves the lifted floral top-note\u003cbr\u003e\nLeaf ratio: 3g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds for each subsequent steep\u003cbr\u003e\nVessel: Glass tumbler or thin-walled porcelain — the pale yellow-green liquor and floating downy tips are part of the experience\u003cbr\u003e\nYields 3–4 infusions. The clean floral fragrance is brightest on the first steep; subsequent infusions yield a softer, sweeter expression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 4–6 hours in the refrigerator\u003cbr\u003e\nResult: A light, refreshingly sweet cold brew with exceptional clarity and a cool, clean finish. Maofeng's natural sweetness is well-suited to cold extraction — the result is one of the most effortlessly drinkable cold teas in the ovanyu range. Serve chilled in clear glassware.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is Huangshan Maofeng, and why is it significant?\u003c\/strong\u003e\u003cbr\u003e\nA: Huangshan Maofeng is one of China's Ten Famous Teas — a designation based on historical reputation, regional distinction, and consistent quality. It is grown exclusively in the Huangshan mountain area of Anhui Province, where the altitude, granite soil, and cloud cover produce a clean, lightly floral fragrance profile that other regions cannot replicate. The name Maofeng refers to the downy tip of the leaf and the mountain peaks of its origin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does Maofeng compare to Longjing or Biluochun?\u003c\/strong\u003e\u003cbr\u003e\nA: Longjing leads with roasted-bean warmth; Biluochun with bold floral-fruit intensity. Maofeng No. 7 is lighter and cleaner than both — a fragrance that is fresh and lifted rather than assertive, and a body that is silky and light rather than full or round. If those teas feel too heavy, Maofeng is where to go next. If you prefer more presence in the cup, the Longjing or Biluochun range may suit you better.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does the water temperature matter so much for this tea?\u003c\/strong\u003e\u003cbr\u003e\nA: Maofeng's aromatic compounds are among the most volatile in the ovanyu range. At temperatures above 185°F, the floral top-note dissipates before it reaches the cup, and the natural sweetness is replaced by a flat, slightly bitter character. Brewing at 167–176°F allows the fragrance to develop fully and the sweetness to emerge cleanly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is Maofeng No. 7 a good tea for someone new to Chinese green tea?\u003c\/strong\u003e\u003cbr\u003e\nA: It is one of our most accessible teas for new drinkers. The light body, absence of bitterness, and clean, naturally sweet finish make it immediately pleasing without requiring calibration or prior experience with green tea. It is also forgiving to brew — a slightly longer steep at the right temperature will not significantly compromise the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. The downy leaf surface absorbs moisture and odors more readily than denser grades — sealing is important. Refrigerate for storage beyond two weeks in a fully sealed container, and bring to room temperature before opening to prevent condensation on the leaf.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986320359487,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_357ae85f-6d0e-40ab-81fe-38f0ac7ede0d.jpg?v=1790428626"},{"product_id":"green-tea-huangshan-maofeng-no-5","title":"Green Tea: Huangshan Maofeng No. 5 | 125g","description":"\u003cp\u003eAt a higher elevation and with a more selective picking standard than No. 7, Maofeng No. 5 earns its grade through an aromatic complexity that takes a moment to fully arrive. The first impression is clean and fresh — the same mountain lightness that defines Huangshan Maofeng. But as the cup cools and the brew opens, a second register emerges: a soft, cool orchid note that drifts beneath the surface, accompanied by a gentle chestnut warmth that grounds the fragrance without dulling it. Two layers, neither competing, both present.\u003c\/p\u003e\n\n\u003cp\u003eThis layering is the work of the mountain and the wok in equal measure: the orchid character comes from the growing environment, the chestnut warmth from a precise hand in pan-firing. No. 5 is the grade where Maofeng stops being simply light and becomes genuinely complex — a tea that is still effortlessly drinkable, but with more to notice.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrchid Fragrance with Chestnut Warmth\u003c\/strong\u003e — The defining character of No. 5: a cool, soft orchid note that opens as the cup cools, accompanied by a subtle chestnut warmth that adds depth without weight. The combination is layered but never heavy — each note complements rather than competes with the other.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh, Clean Entry — Pronounced, Lasting Sweetness\u003c\/strong\u003e — The first sip is crisp and lively, with a mineral freshness that quickly gives way to a natural, clean sweetness. The hui gan is notably present — a sweet aftertaste that arrives after the swallow and builds with each successive sip, more defined than in No. 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilky, Smooth Liquor — Near-Zero Bitterness\u003c\/strong\u003e — Light-to-medium body with a texture that is genuinely soft: smooth on entry, rounded through the mid-palate, and clean at the finish. Bitterness and astringency are absent when brewed at the right temperature, making this one of the most approachable high-grade green teas in the range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale Gold Liquor with Orchid Clarity\u003c\/strong\u003e — The cup pours a clear, warm yellow-green with exceptional transparency — a visual indicator of careful processing and minimal handling. The color deepens slightly from No. 7, reflecting the fuller aromatic extraction of this grade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigher-Grade Picking, Altitude Selection\u003c\/strong\u003e — No. 5 is sourced from gardens at greater elevation within the Huangshan growing area, where cooler temperatures and a more restricted growing season concentrate both the orchid fragrance and the natural sweetness that distinguish this grade from lower-altitude material.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Huangshan Maofeng green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Huangshan, Anhui Province, China. Higher-altitude garden selection, spring harvest, minimal processing. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — critical for preserving the orchid top-note and the clean, layered character\u003cbr\u003e\nLeaf ratio: 3g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds for each subsequent steep\u003cbr\u003e\nVessel: Thin-walled porcelain or glass — porcelain slightly enhances the orchid fragrance; glass allows the pale gold liquor to be observed\u003cbr\u003e\nYields 3–4 infusions. The orchid note is most defined on the first steep; the chestnut warmth becomes more apparent on the second. The sweetness builds across infusions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 4–5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 5–7 hours in the refrigerator\u003cbr\u003e\nResult: A refined, lightly sweet cold brew with a cool floral character and exceptional smoothness. The orchid note translates cleanly into cold extraction; the chestnut element softens into a warm background sweetness. No bitterness, no astringency. Serve in clear glassware.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 5 differ from Maofeng No. 7?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 7 is clean, light, and straightforward — a single register of fresh mountain sweetness. No. 5 adds a second layer: an orchid note beneath the freshness and a gentle chestnut warmth from the firing. The sweetness is also more pronounced and longer-lasting in No. 5. Same origin, same process — the difference is in the picking grade and elevation, which concentrate both the fragrance compounds and the natural sweetness that make No. 5 more complex.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Where does the orchid fragrance come from?\u003c\/strong\u003e\u003cbr\u003e\nA: It is a natural aromatic compound profile specific to high-altitude Huangshan Maofeng — not added, not blended. The combination of altitude, granite soil, cool temperatures, and the particular chemistry of the Maofeng cultivar at this elevation produces a fragrance that is consistently described as orchid-like. It is most noticeable as the brewed cup cools from hot to warm — at that temperature, the volatile top-notes settle and the orchid character becomes more distinct.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What causes the chestnut note alongside the orchid fragrance?\u003c\/strong\u003e\u003cbr\u003e\nA: The chestnut warmth is a product of pan-firing. As the leaves are dried in the wok, a degree of Maillard reaction develops roasted, nutty aromatic compounds — subtle in Maofeng compared to Longjing, but present and intentional in No. 5's processing. The balance between the orchid (from the raw leaf) and the chestnut (from the firing) is what distinguishes No. 5 from both lighter Maofeng grades and more heavily roasted green teas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea appropriate for someone who usually finds green tea bitter?\u003c\/strong\u003e\u003cbr\u003e\nA: Yes — this is one of the least bitter teas in the ovanyu range. The combination of high-altitude growing (which naturally reduces astringency compounds) and precise low-temperature brewing produces a cup that is genuinely smooth. If you've found green tea difficult in the past, No. 5 brewed at 167–176°F is a reliable starting point.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. The orchid fragrance is particularly volatile and will diminish quickly with improper storage. Refrigerate for storage beyond two weeks in a fully sealed container. Bring to room temperature before opening to prevent condensation.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986325176383,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_68064a22-6751-40f9-9db0-b7cffcc53728.jpg?v=1790428926"},{"product_id":"green-tea-huangshan-maofeng-no-3","title":"Green Tea: Huangshan Maofeng No. 3 | 125g","description":"\u003cp\u003eMaofeng No. 3 is where the mountain fully expresses itself. At the elevation and picking standard this grade demands, the growing season is shorter, the air cooler, and the leaves slower to develop — each of which adds to the aromatic concentration and natural sweetness that separate a genuinely exceptional Maofeng from a good one. The result is a tea that earns attention not through intensity but through refinement: a fragrance of layered depth, a liquor of rare visual clarity, and a finish that lingers long past the last sip.\u003c\/p\u003e\n\n\u003cp\u003eThis is the highest grade in the ovanyu Maofeng range — the fullest expression of what Huangshan's altitude, granite soil, and cloud-diffused light produce when nothing is compromised in picking, processing, or selection.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrchid Fragrance over Chestnut Warmth — Fully Developed\u003c\/strong\u003e — The most complete aromatic expression in the Maofeng range: a cool, distinct orchid note that opens cleanly on the first steep, supported by a gentle chestnut warmth that deepens as the cup cools. Neither note dominates; they are balanced, layered, and more persistent across infusions than in No. 5 or No. 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLuminous Liquor — Clear, Warm, and Visually Distinctive\u003c\/strong\u003e — The brewed cup of No. 3 is a warm yellow-green with a luster and transparency that is immediately apparent. Held to light, it is luminous rather than flat — a quality that signals the purity of the raw material and the precision of processing at this grade. The color is the first signal that something is different here.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilky, Smooth Texture — Zero Bitterness\u003c\/strong\u003e — The mouthfeel of No. 3 is the smoothest in the Maofeng range: genuinely velvety, with a rounded entry and a mid-palate that is soft without being thin. There is no bitterness, no astringency at any point in the cup — only a clean, smooth progression from first contact to finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVivid, Sustained Hui Gan\u003c\/strong\u003e — The natural sweetness builds across the first two steeps and culminates in a pronounced, extended hui gan that arrives after the swallow and stays for several minutes. This aftertaste — cool, sweet, and clean — is the clearest indicator of high-grade Maofeng and one of the most satisfying qualities of No. 3 as a drinking experience.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeak-Grade Picking, Highest Elevation Selection\u003c\/strong\u003e — Only the finest, most size-uniform bud-and-leaf sets from the highest-altitude gardens in the Huangshan area are selected for No. 3. The downy tip is fully intact; the leaf color is consistent and deep. Every aspect of picking and sorting meets the strictest standard the grade permits.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\n100% single-origin Huangshan Maofeng green tea (\u003cem\u003eCamellia sinensis\u003c\/em\u003e), Huangshan, Anhui Province, China. Peak-grade, highest-altitude garden selection, spring harvest, minimal processing. No additives, no blending, no artificial flavoring. Net weight: 125g.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Hot\u003c\/strong\u003e\u003cbr\u003e\nWater temperature: 167–176°F (75–80°C) — non-negotiable at this grade; the orchid note is highly volatile and will not survive higher temperatures\u003cbr\u003e\nLeaf ratio: 3g per 200ml\u003cbr\u003e\nSteep time: 60–90 seconds for the first infusion; extend by 15–20 seconds per subsequent steep\u003cbr\u003e\nVessel: Thin-walled porcelain for the first steep to capture the orchid fragrance; glass for subsequent steeps to observe the liquor color evolution\u003cbr\u003e\nYields 3–4 infusions. The orchid is most distinct on the first steep; the chestnut warmth and hui gan peak on the second and third. Allow the cup to cool slightly before drinking — the full aromatic complexity emerges between 140–158°F (60–70°C).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Brew — Cold\u003c\/strong\u003e\u003cbr\u003e\nLeaf ratio: 5g per 500ml of cold, filtered water\u003cbr\u003e\nSteep time: 6–8 hours in the refrigerator\u003cbr\u003e\nResult: The most refined cold brew in the ovanyu Maofeng range — luminously clear, lightly sweet, and gently floral. The orchid character is preserved in cold extraction and emerges cleanly without bitterness. Consume within 24 hours. Serve in clear glassware to fully appreciate the liquor color.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How does No. 3 differ from Maofeng No. 5 and No. 7?\u003c\/strong\u003e\u003cbr\u003e\nA: No. 7 is the entry point: clean, light, and refreshing. No. 5 adds layered orchid-and-chestnut complexity and a more pronounced sweetness. No. 3 is the complete expression: the most developed orchid fragrance, the most luminous liquor, the smoothest texture, and the longest, most sustained hui gan of the three. The picking grade and elevation are higher, and the sensory result is proportionally more refined. If you want the best of what Huangshan Maofeng can produce, this is it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Why does the liquor look so different from other green teas?\u003c\/strong\u003e\u003cbr\u003e\nA: The luminous, warm clarity of No. 3's liquor is the result of two factors: the purity of the raw material (high-altitude, single-origin, no blending) and the precision of minimal processing. Over-handling, high-temperature drying, or blending with lower-grade material all introduce cloudiness or a flat, dull color. At No. 3's standard, neither occurs. What you see in the cup is an accurate reflection of what went into it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: What is hui gan, and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nA: Hui gan is the natural sweet aftertaste that develops in the throat after swallowing certain high-quality teas — a coolness and sweetness that arrives one to three minutes after the sip and can persist for several minutes. It is considered one of the primary indicators of quality in Chinese tea evaluation. In No. 3, the hui gan is among the most pronounced in the ovanyu range — present, clean, and sustained enough to be immediately noticeable even to those who have not encountered it before.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: Is this tea appropriate as a premium gift?\u003c\/strong\u003e\u003cbr\u003e\nA: It is the strongest gift option in the Maofeng range and one of the most considered choices in the full ovanyu catalog. The combination of Huangshan's internationally recognized origin, the visual refinement of the liquor, and the distinctive orchid fragrance makes No. 3 legible as a premium object to someone who may not know tea grades by name — and deeply satisfying to someone who does.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQ: How should I store it?\u003c\/strong\u003e\u003cbr\u003e\nA: Airtight container, away from heat, light, and strong odors. The orchid fragrance is the most volatile element of this tea — proper storage is especially important at this grade. Refrigerate for storage beyond two weeks in a fully sealed container. Bring to room temperature before opening to prevent condensation. Once opened, consume within four to six weeks for the best aromatic experience.\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":43986339561535,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/dry_70906ce9-019c-41b9-b756-c3d43f186404.jpg?v=1790429158"},{"product_id":"yunnan-yiwu-ripe-pu-erh-tea-cake-357g","title":"Yunnan Yiwu Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Ancient Forests of Yiwu, Yunnan\u003c\/h2\u003e\u003cp\u003eNestled in the mist-laden mountains of Yiwu, one of Pu-erh's most storied origins, this 2017 Ripe Pu-erh Tea Cake is crafted from \u003cstrong\u003eMenghai Da Ye Zhong\u003c\/strong\u003e — the large-leaf varietal prized for its depth, structure, and capacity to age gracefully. Pressed in 2017 and allowed to mature under careful storage conditions, each 357g cake carries the quiet complexity that only time and terroir can produce.\u003c\/p\u003e\u003cp\u003eThis is not just tea. It is a slow craft — pile-fermented through the traditional \u003cem\u003ewo dui\u003c\/em\u003e process, then stone-pressed and cellared to develop the smooth, layered character that defines a well-made shou pu-erh.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeven Years of Quiet Aging\u003c\/strong\u003e — Produced in 2017 from Menghai's celebrated Da Ye Zhong cultivar, this cake has had time to mellow and integrate, yielding a cup that is round, settled, and deeply satisfying.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich, Grounding Flavor Profile\u003c\/strong\u003e — Expect notes of dark earth, aged wood, and dried jujube, with a velvety finish and a subtle sweetness that lingers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature Wet Storage Aroma\u003c\/strong\u003e — A gently earthy, forest-floor fragrance opens the session; the liquor deepens to warm cocoa and dried fruit as the leaves unfurl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional \u003cem\u003eWo Dui\u003c\/em\u003e Fermentation\u003c\/strong\u003e — Pile-fermented using the Menghai method, producing a smooth, full-bodied infusion free from astringency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-Pressed Cake Format\u003c\/strong\u003e — Each 357g cake is hand-nested and wrapped in traditional cotton paper, designed for long-term cellaring or immediate enjoyment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYiwu, Xishuangbanna, Yunnan Province, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMenghai Da Ye Zhong (Large-Leaf)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C (full rolling boil)\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 8–12+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — smooth, subtly sweet, and low in bitterness\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this a raw (sheng) or ripe (shou) pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is a \u003cstrong\u003eripe pu-erh (shou puerh)\u003c\/strong\u003e, produced through accelerated pile fermentation. It is smooth, mellow, and ready to drink now — no additional aging required, though further cellaring will continue to develop its character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Does the 2017 vintage make a noticeable difference?\u003c\/strong\u003e\u003cbr\u003eYes. Seven years of post-production aging have softened any residual fermentation notes and allowed the flavor compounds to integrate. Compared to a newly pressed cake, the 2017 vintage delivers a noticeably smoother, more rounded cup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store the cake at home?\u003c\/strong\u003e\u003cbr\u003eKeep it in a cool, dry, well-ventilated space away from direct sunlight and strong odors. Avoid airtight containers — pu-erh is a living tea and benefits from gentle airflow. A clay crock or unsealed ceramic jar works well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How much tea does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 8–10 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this suitable for someone new to pu-erh?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Ripe pu-erh — especially an aged one like this — is one of the most approachable styles. Its smooth body and warm, earthy sweetness make it an excellent entry point for those curious about the category.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu sources each cake with traceability to origin, selecting only teas that meet our standards for craft, aging condition, and sensory integrity.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007544324159,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/OVANYU__Shopify.jpg?v=1790671488"},{"product_id":"yunnan-banzhang-ripe-pu-erh-tea-cake-357g","title":"Yunnan Banzhang Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Heart of Banzhang, Yunnan\u003c\/h2\u003e\u003cp\u003eBanzhang sits at the northern edge of Menghai County, where dense old-growth forests and high-altitude mineral soils produce some of Yunnan's most character-driven large-leaf tea. This 2017 Ripe Pu-erh Tea Cake is crafted from \u003cstrong\u003eMenghai Da Ye Zhong\u003c\/strong\u003e — a cultivar celebrated for its robust leaf structure, pronounced aromatic complexity, and the depth it brings to the \u003cem\u003ewo dui\u003c\/em\u003e fermentation process.\u003c\/p\u003e\u003cp\u003ePressed in 2017 and matured under careful conditions, this 357g cake has had seven years to settle into itself — softening, integrating, and developing the clean, lifted fragrance that distinguishes a well-aged Banzhang shou from the ordinary.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Clean, Lifted Fragrance\u003c\/strong\u003e — Unlike earthier shou profiles, this Banzhang cake opens with a distinctly fresh, floral top note — a clarity of aroma (\u003cem\u003eqing xiang\u003c\/em\u003e) that carries through each steep and lingers in a warm, aromatic finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeven Years of Measured Aging\u003c\/strong\u003e — Produced in 2017 from Menghai’s Da Ye Zhong large-leaf cultivar, the cake has matured through the critical post-fermentation window, rounding out any raw edges while preserving the aromatic brightness Banzhang material is known for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Body, Refined Texture\u003c\/strong\u003e — The liquor is amber-garnet, smooth and coating, with a weight on the palate that speaks to the leaf quality — without heaviness or astringency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Notes of Dried Longan, Warm Spice \u0026amp; Forest Honey\u003c\/strong\u003e — Each infusion evolves: early steeps are vibrant and aromatic; mid-session steeps deepen to warm spice and dried fruit; late steeps bring a gentle sweetness that fades slowly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Stone-Press Craftsmanship\u003c\/strong\u003e — Hand-layered, stone-pressed, and wrapped in traditional cotton paper — a format designed for both graceful aging and unhurried daily enjoyment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanzhang, Menghai County, Xishuangbanna, Yunnan, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMenghai Da Ye Zhong (Large-Leaf)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Traditional Wo Dui Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eQing Xiang — Clean, fresh, floral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5–8 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 8–12+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — clean, gently fragrant, naturally sweet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What makes Banzhang pu-erh different from other origins?\u003c\/strong\u003e\u003cbr\u003eBanzhang material — even in ripe form — tends to retain a more pronounced aromatic character than many other Menghai-area teas. The \u003cem\u003eqing xiang\u003c\/em\u003e (clean fragrance) profile of this cake is a direct expression of that regional character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this a raw (sheng) or ripe (shou) pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is a \u003cstrong\u003eripe pu-erh (shou puerh)\u003c\/strong\u003e, produced through traditional pile fermentation. It is smooth and approachable now, with continued cellaring potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Does the 2017 vintage matter?\u003c\/strong\u003e\u003cbr\u003eYes. Seven years of aging post-pressing have allowed the fermentation notes to resolve and the aromatic compounds to clarify. The result is a cake with noticeably more refinement than a freshly pressed shou.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store it at home?\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry, well-ventilated space away from direct sunlight and strong odors. Avoid airtight containers — pu-erh breathes. An unsealed ceramic crock or clay vessel is ideal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How many sessions does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 8–10 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu selects each cake for origin traceability, processing integrity, and sensory quality — teas that reward attention and repay patience.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007592525887,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/01___OVANYU__Shopify.jpg?v=1790673173"},{"product_id":"yunnan-bingdao-ripe-pu-erh-tea-cake-357g","title":"Yunnan Bingdao Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Glacial Springs of Bingdao, Yunnan\u003c\/h2\u003e\u003cp\u003eBingdao — literally \"ice island\" — sits high in the Lincang mountains of Yunnan, where cool temperatures, mineral-rich soils, and ancient Da Ye Zhong trees produce leaves of exceptional aromatic delicacy. This 2017 Ripe Pu-erh Tea Cake is crafted from \u003cstrong\u003eMenghai Da Ye Zhong\u003c\/strong\u003e grown in this prized high-altitude terroir — a cultivar that, when carefully pile-fermented, yields a ripe pu-erh of uncommon fragrance and refinement.\u003c\/p\u003e\u003cp\u003ePressed in 2017 and aged for seven years, this 357g cake has moved through its formative post-fermentation period and arrived at a point of clarity: smooth, poised, and carrying the clean floral lift that Bingdao material preserves even through the \u003cem\u003ewo dui\u003c\/em\u003e process.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare Qing Xiang in a Shou Format\u003c\/strong\u003e — Bingdao's high-altitude character expresses itself as a pristine \u003cem\u003eqing xiang\u003c\/em\u003e — a clean, cool, faintly floral fragrance that opens each session with unusual brightness and follows through to a lingering aromatic finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeven Years of High-Altitude Aging\u003c\/strong\u003e — Produced in 2017 from Da Ye Zhong large-leaf material, this cake has completed its critical aging phase, softening the fermentation character while preserving the terroir-driven aromatics that make Bingdao pu-erh distinctive.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilky, Fine-Grained Texture\u003c\/strong\u003e — The liquor pours deep amber-gold, with a smoothness and fine texture that reflect the leaf quality — coating the palate without weight, fading without abruptness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvolving Flavor: Orchid, Aged Wood \u0026amp; Cool Sweetness\u003c\/strong\u003e — Early steeps carry an orchid-like top note; mid-session rounds into aged wood and dried white fruit; the finish is cool, clean, and gently sweet — a profile unlike typical Menghai-area shou.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-Pressed, Traditionally Wrapped\u003c\/strong\u003e — Each cake is hand-layered, stone-pressed, and finished in traditional cotton paper — a format that honors both the leaf and the aging process ahead.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBingdao, Shuangjiang County, Lincang, Yunnan, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMenghai Da Ye Zhong (Large-Leaf)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Traditional Wo Dui Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eQing Xiang — Clean, cool, faintly floral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5–8 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 8–12+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — delicate, floral, naturally sweet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What makes Bingdao pu-erh different from Banzhang or Yiwu?\u003c\/strong\u003e\u003cbr\u003eWhere Banzhang tends toward robustness and Yiwu toward warmth, Bingdao is defined by its cool, clean aromatic signature. Even in ripe form, Bingdao material preserves a floral delicacy that sets it apart from most shou profiles on the market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this a raw (sheng) or ripe (shou) pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is a \u003cstrong\u003eripe pu-erh (shou puerh)\u003c\/strong\u003e, crafted through traditional pile fermentation. It is smooth and ready to enjoy now, with ongoing cellaring potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Does the 2017 vintage matter?\u003c\/strong\u003e\u003cbr\u003eSignificantly. Seven years of aging have resolved the post-fermentation character and allowed the Bingdao aromatics to clarify and settle. A freshly pressed shou of this origin would not yet express the same refinement.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store the cake?\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry, well-ventilated environment away from light and strong odors. Avoid airtight packaging — pu-erh needs gentle airflow. An unsealed ceramic crock or clay jar is ideal for ongoing aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How many sessions does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 8–10 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu sources each Bingdao cake with full origin traceability — selected for the integrity of its processing, the clarity of its aroma, and the character that only this terroir produces.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007608352831,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/01___OVANYU__Shopify_d89eb9cc-6b9d-427c-95e7-a4ede12efbc8.jpg?v=1790673768"}],"url":"https:\/\/ovanyu.com\/collections\/new-teas.oembed?page=2","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}