{"title":"Oolong Tea","description":null,"products":[{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/collections\/image.png?v=1790595255","url":"https:\/\/ovanyu.com\/collections\/oolong-tea.oembed","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}