All the rock teas have arrived at our warehouse and all of them have been tasted a number of times. Firstly, we went to Wuyishan, after tasting all the teas, made our selection, then waited for their arrival in Xiamen, whereupon we tasted them again and again, and because we liked the taste so much: again. 

Every year, the appearance, flavor and fragrance varies a bit, since the weather circumstances are never the same as well. This year was rather extreme, yet unique, with a cold winter with temperatures going below zero in Fujian and even Guangdong, including snow in some areas. Afterwards, a long and heavy big rain followed, flooding many areas as a result. Luckily for the tea trees, they prefer mountainous areas. Then, when the rain was finally over, we suffered one of the longest hot period in years. In the whole month of August 2016, the temperatures in Wuyishan hardly went below 40 degrees. Luckily, the leaves were already picked and the processing stage was finishing up. But the temperature and humidity levels still do influence the result of the roasting.

Because of the frost, the size and shape of the leaves are uneven this year, but the flavors and fragrances of each tea are remarkable. All the teas in our rock tea selection are extraordinary! Moreover, they all possess their own identity. For those who still think that rock teas taste more or less the same, use the opportunity to study them all. Get ready for your own rock tea adventure! To guide you a bit, we tasted three wonderful rock teas today:

1. Rougui (Cinnamon)
2. Iron Arhat (Tieluohan)
3. Prayer to the Immortal (Laocong Shuixian) 

See picture above, the Rougui is in the yellow gaiwan on the right, the white one in the middle contains the Iron Arhat and the red and white gaiwan holds the Prayer to the Immortals. Don’t they all look different already? Check the picture below for the colour of the tea's liquor.


We hereby offer a short instruction of how you should taste and compare your favorite rock teas:

Use a porcelain Gaiwan, preheat the gaiwan with boiling hot water and then add 2 grams of this rock tea leaves. Close the cover for some seconds, then open again to enjoy the fragrance. If the fragrance feels good and natural, you know it's good tea. Then add more water and quickly rinse the tea leaves, using this first rinse to preheat and clean your porcelain cups. Then fill the gaiwan with boiling hot water till all the leaves are covered. If you taste the tea by yourself, then just add the required amount for one cup. The more people you taste together with, the more leaves and more water you use. While tasting, smell once in a while the fragrance off the cover of the gaiwan and also the aroma from the bottom of your cup. We recommend that you use only good quality porcelain (preferably white).

When tasting, you can pour the tea directly into your cup, but avoid drinking the tea immediately. Too many cups of boiling hot tea are not that beneficial for your health.



This last picture shows the leaves from the three varieties after steeping.


Our findings and comments after tasting:

Rougui: Sweet. Fruity. Creamy. Roasted

Iron Arhat: Flowery. Sweet. Nutty. 

Prayer to the Immortals: Sweet. Fruity. Woody. Roasted.