Harvest time: spring 2023

Origin: Wuyishan, Fujian, China

Garden height: 650m

Cultivar: Golden Peony (Jin Mu Dan)

Picking Method: Manual

This wonderful and most desirable “rock tea” is obtained by a very peculiar process and consists of valuable teas from Wuyishan Park.

Its leaves are carefully roasted on charcoal under the care of skilled tea masters in bamboo pots, which adds a special smoky flavor that lingers in the palate and in the cup, providing a special experience.

The natural mineral aroma of this wulong tea is warm and delicate, enriched with sweet fragrant hints of ripe yellow fruit.

Peng Bao, the producer of this tea that we had the opportunity to meet in person recently during our visit to China, comes from generations of tea tree growers in Wuyishan Park. He is a master in the art of Yáo qīng, i.e. The process of combining several types of teas to obtain the best taste, which is the most important stage for the production of high-quality Wulong teas. He took us through his gardens and instructed us in the process of blending teas when we needed to make our own blend for Da Hong Pao according to his example.

His skill earned him numerous gold and silver medals in competitions.

This cultivar called “golden peony” was given the number 220 and was determined by the tea institute of Fujian province. Cultivated over a period of 24 years at the Tea Leaf Research Institute of the Academy of Agricultural Sciences of Fujian Province and by crossing Tieguanyin and Golden Gui tea. Its taste is mild and “sweet”, with a delicate scent of orchid and gardenia.

Teas from these stony areas are best drunk slowly so that you can feel all the nuances of their rich aroma that lingers in the mouth for a long time.

These teas have a very relaxing effect and seem to permeate every cell of the body. The feeling of pleasure when drinking tea turns into complete relaxation of mind and body.

The final process of roasting stone teas is done using charcoal, enriching this category of tea with a long-lasting roasted aroma.

The first roasting is done between May and June, the second is in August, while the third is baked between October and November.

This is the reason why these teas cannot be found on sale before autumn.

Preparation – Yixing clay teapot

• 5 g tea
• 110 ml of water
• temp. 100°C
• Overflow 5: 10s, 10s, 20s, 30s, 50s

Preparation – gaiwan

• 5-6 g of tea
• 120 ml water
• temp. 100°C
• Overflow 5: 5s, 10s, 15s, 25s, 40s