This rare and delicious oolong is cultivated in Pinglin, Taiwan, using the Wuyi Rou Gui cultivar.
An extremely complex and moreish tea with an umami seaweed note, this is a stunning example of a Chinese cultivar expressing a unique character in Taiwanese cultivation.
Made by a fourth-generation tea family in Pinglin, this tea benefits from decades of experience in local and traditional teamaking methods. A roasted oolong tea made in an area which historically specialises in very light, green oolongs, this rare tea was an unexpected and delightful discovery during our spring 2025 sourcing trip.
50g
100% Camellia Sinensis
About the teamaker
Based in Pinglin, one of Taiwan’s most historic tea-producing regions, the Feng family have been making tea since 1921. Dedicated to the preservation of traditional tea processing methods as well as tea learning and education, the current head of the family travels widely to learn and share skills and knowledge across the tea-producing world.
Mountainous Pinglin is characterised by lush forests, clear rivers, and abundant tea plantations that define its scenic beauty and cultural identity. The region is known for its pristine waters and abundant flora and fauna, all contributing to the biodiversity that shape the Feng family's teas' character.
Brewing guide
Western style:
3gs of tea leaves per 200ml
Brew with filtered water at around 95°C for 2-3 mins.
Can be infused 2 or more times; no milk or sugar needed.
Gongfu style:
6gs of tea leaves per 200ml
Brew with filtered water at around 85°C for around 1 mins.
Can be infused 4 or more times; no milk or sugar needed.
