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A partially oxidised oolong from single tea trees of the Phoenix Mountains, gently charcoal-roasted. Named after the night-blooming Ye Lai Xiang flower (夜来香), whose intense jasmine-like scent this rare, little-cultivated cultivar recalls. The cup is sweetly floral with subtle fruit and a long umami finish, the texture growing softer with each infusion.
Origin: Wudong Mountain, Chaozhou, Guangdong Province, China; 1,100 m elevation. Hand-picked, sun-withered and partially oxidised; only the dark, twisted leaves are kept, stems removed.
Brewing: 2 g per 100 ml of water at 100 °C, steep 2–3 minutes. Gong Fu style – fill the vessel 2/3 with leaf, steep 10–20 seconds, adding ~10 seconds to each subsequent infusion. Good for multiple infusions.
Store in a dark, dry place, tightly sealed and away from strong odours.
The Chinese Tea Company began its operations when its founder, tea specialist Juyan Webster, started bringing tea from China for friends and acquaintances. Every year, company representatives travel to the tea regions in China. The Chinese Tea Company works directly with tea growers to ensure the finest selection of tea. Hand processing helps to prepare the fragile tea leaves with minimal damage. Exclusive relationships and personal connections with the tea growers guarantee the latest information about each tea harvest and the most effective production techniques.
