The original variant of this tea is an oolong rock tea from the Wuyi Mountains, Fujian province. It has since evolved to take on many forms, however the core feature remains, which is a nice roast to finish it off. Hugely popular in China and often served at restaurants and banquets there. We can confidently say, however, that our version is a grade or two above restaurant tea! We use a local Taiwanese Bao Zhong as the base, which is minimally oxidised and unroasted. Next, following Shui Xian tradition, ours is then fired by a 6th generation master roaster. The end result is a tea with a flavour profile full of dried fruits, particularly dried stone fruits. This is probably one of the more unique offerings in our shop.