Wuyi Beidou (Charcoal Roast)
Historic Wuyi cultivar rendered in a glowing charcoal style.
Wuyi Qilan (Charcoal Roast)
Fragrant Qilan lifted by careful charcoal finishing.
Wuyi Da Hong Pao (Charcoal Roast)
Classic yancha with layered charcoal roast and cliff minerality.
Wuyi Rou Gui (Charcoal Roast)
Spice-forward Rou Gui amplified by glowing charcoal.
Wuyi Shui Xian (Charcoal Roast)
Large-leaf Shui Xian with savory-sweet charcoal depth.
Aged Shui Xian (Laocong)
Old-bush Shui Xian rested and periodically warmed for resinous depth.
Aged Rou Gui (Wuyi)
Cinnamon-aromatic Wuyi oolong aged for round sweetness.
Lao Cong Shui Xian
Old-bush Shui Xian with resinous, deep florals.
Beidou (No.1)
Early Wuyi cultivar with classic yancha character.
Bai Rui Xiang
‘Hundred Fragrance’ yancha with high aromatics.