An oolong pilgrimage across three mountains
Oolong is not one tea but a continuum — from the roasted rocks of Wuyi to the floral gardens of Anxi and the honeyed slopes of Phoenix Mountain. This set was compiled in Spring 2026 from each region, sourced directly from family workshops. From Wuyi comes a Rougui from a small batch finished over lychee charcoal, capturing the classic yan yun (rock rhyme). From Anxi comes a Tieguanyin from the Gande village, crafted by a fourth-generation master who still hand-rolls the leaves into tight pearls, evoking creamy, orchid-like sweetness. Finally, from Phoenix Mountain comes a Mi Lan Xiang dancong — honey-orchid fragrance — made from 50-year-old trees on the slopes of Wudong. Each tea represents its region’s signature processing, oxidation level, and roast. Tasting them side-by-side is the fastest way to understand oolong’s range: like listening to three different dialects of the same language, you learn the vocabulary of oolong. This set includes 30g of each tea, enough for multiple gongfu sessions, and comes with tasting notes and a guided comparison chart to help you navigate the traditions.