Anxi Oolong

Floral, creamy, and layered. Anxi oolong is often introduced through Tieguanyin, but the region is not defined by a single name. In Longjuan and the surrounding mountain areas, different cultivars like Tieguanyin, Ben Shan, Mao Xie, Huang Jin Gui  pass through closely related processes, yet settle into distinct expressions once finished. Tieguanyin, in its more traditional strip style, opens slowly, with a restrained floral tone and a firmer aftertaste. Huang Jin Gui sits higher in aroma. Ben Shan and Mao Xie fall between these directions, shaped as much by processing as by cultivar.

Our selection comes from long-term work with the same producers in Anxi. We do not change sources each season. What is offered here reflects continuity — of place, of handling, and of judgement over time.

Behind the leaves

A closer look at the people, places, and processes that bring Anxi Oolong from mountain to cup.

Journal

Further reading for the curious tea drinker.

  • Oolong Tea Roasting - Part 3

    Oolong Tea Roasting - Part 3

    If charcoal and electric roasting both reach the same temperature, why doesn't the tea taste the same?

    Oolong Tea Roasting - Part 3

    If charcoal and electric roasting both reach the same temperature, why doesn't the tea taste the same?

  • making fire to roast oolong tea in fujian province

    Oolong Tea Roasting - Part 2

    In Part 1, we explored how temperature and time shape the flavour structure of roasted oolong tea. But if roast level is defined by heat, why can two teas roasted...

    Oolong Tea Roasting - Part 2

    In Part 1, we explored how temperature and time shape the flavour structure of roasted oolong tea. But if roast level is defined by heat, why can two teas roasted...

  • fire to roast anxi oolong in Fujian

    Oolong Tea Roasting - Part 1

    What actually happens inside an oolong leaf when heat is applied? Is roasting simply a matter of turning up the temperature — or is something far more precise at work? 

    Oolong Tea Roasting - Part 1

    What actually happens inside an oolong leaf when heat is applied? Is roasting simply a matter of turning up the temperature — or is something far more precise at work? 

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