High quality Plain Heart Orchid Wuyi Rock Tea Suxinlan Precious Wuyi Yancha 50g

This Plain Heart Orchid Oolong tea, also known as Suxinlan in Chinese, is one of the famous and precious "rock teas" (Yan Cha) from Wuyi Mountain in Fujian Province.

What's Plain Heart Orchid Suxinlan?

Rare and precious native Wuyi tea cultivar, with an elegant and high-class orchid fragrance. it is from the rocks and weathered soil of Tianyou Peak in Wuyi Mountain. The renowned Qing Dynasty scholar Ji Xiaolan praised it as having "a fragrance like orchids and a mellow taste." Suxinlan is a genuinely famous tea variety, originating from Wuyi Cai Cha. Through multiple rounds of selection, it is a rare and precious native Wuyi rock tea variety.

The Plain Heart Orchid is named for its "jade-like heart". It is known for its elegant and long-lasting orchid fragrance. The fragrance remains strong even after eight infusions. The soup is sweet, mellow, and smooth, delicate and sweet, and the fragrance is obvious in the water.

Where is this Suxinlan Oolong from?

Soil advantages: The raw material tea garden of this tea is located in the Zhengyan Mountain area of Wuyi Mountain in Fujian Province. Zhengyan tea land (purple gravel rock): represented by the famous three pits and two streams (Hui yuan keng, Da keng kou, Niu Lan keng, Liu Xiang Jian, Wu Yuan Jian), as well as Hui Yuan Yan, Tian Xin yan, Ma tou yan, Zhu ke, Jiu long ke, San yang feng, Shui lian dong, etc. The soil contains a lot of gravel, reaching 24.83%-29.47%, with a thick soil layer, loose soil, and a porosity of about 50%. The soil has good air permeability, which is conducive to drainage. The rock valley is steep, the sunshine is short in summer, the cold wind is blocked in winter, the valley bottom seeps water, and the surrounding vegetation conditions are good, forming a unique "tea soil" for Zhengyan tea. The soil layer is thick, rich in potassium and manganese, the soil acidity is moderate, and the soil is mostly gravelly. These advantages are very conducive to the growth of tea trees, so the tea fragrance is unique and high, and the tea leaves contain more substances. 

Tea craft: This oolong tea  is made using the traditional charcoal roasting technique of Wuyi Rock Tea Yan Cha. The tea is roasted for many hours slowly over real charcoal fires. Light and medium baking level.  The process is delicate and complicated, making the tea soup fragrant, sweet and full of aroma.

Origin: Fujian Province, China

Tea Varieties: Chinese Oolong Tea— Suxinlan

Production time: 2024

Net weight: Each small sachet is around 8g

Tea shape: Dry tea leaves: tight and strong, dark brown and oily in color; soaked tea leaves: soft, bright and even, with red edges.

Tea features: The aroma of honey and nectar is high and long-lasting, and the tea soup is sweet and mellow. The Suxinlan tea has a refreshing roasted aroma, with a sweet floral top note, followed by a rich, lingering orchid fragrance. The tea soup is sweet and mellow, with a delicate rocky character(Yuan Yun), and it is very durable, remaining fragrant and mellow even after eight or nine infusions. Great sweet aftertaste.

Tea soup: The tea soup is bright orange-yellow and clear.

Storage: sealed, clean, protected from sunlight, moisture and odor

Oolong tea benefits:

1. Eliminate fatigue and refresh the mind
2. Relieve heat and prevent heatstroke
3. Promote fluid production and promote diuresis
4. Kill bacteria and reduce inflammation, and prevent skin aging
5. Lose weight
6. Prevent cancer, lower blood lipids and blood sugar
7. Anti-aging
8. Prevent tooth decay

Brewing method:

Tea set selection: gaiwan or Chaozhou clay teapot
Recommended water temperature: around 100℃ just boiled water (212℉);
Tea to water ratio 1: 20

First step: preheating your Gaiwan/teapot and rinse tea for 15s and throw away the water. Now we start first infusion: 10-15s; second infusion 10-15s. third and fourth infusion 20s. After the fifth infusion, you can extend the steeping time appropriately, depending on your personal preference and taste. 

Brewing Tips:
1. You can try the high pouring method, that is, raise the kettle and pour water along the edge of the gaiwan/teapot, which can better stimulate the tea aroma.
2. Make sure to pour the tea soup cleanly when pouring each infusion, otherwise it will affect the taste of the next infusion.
3. When tasting oolong tea da hong pao, you can first smell the fragrance and feel its unique aroma, then sip slowly and savor its mellow taste and rock rhyme (Yan Yun).

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