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2025 Mengding Rock Oolong Tea (2025 Summer)

2025 Mengding Rock Oolong Tea (2025 Summer)

Huang Qimei

Type
Oolong Tea
Origin
Mengding Mountain, Ya'an, Sichuan Province, China
Cultivar
Lao Chuan Cha (Old Sichuan Tea)
Elevation
~900m
Steeping instructions
Water temperature: 100°C / 212°F Gongfu style: 1 g per 20–25 ml. Steep for approximately 10 seconds, followed by similarly short infusions. Gradually extend the time as the flavor softens. Western style: 1 g per 100 ml. Steep for 2–3 minutes, followed by approximately 1 minute for a second infusion. Bowl style: 1 g per 100–120 ml.
Description
This oolong was made from fully opened, mature leaves of Lao Chuan Cha harvested around the Dragon Boat Festival in 2025. The source tea trees are described as growing among rocky mountain crevices, where their roots extend through thin soils and fractured rock. In an unusual and highly experimental approach, Master Huang intentionally drew inspiration from the traditional Wuyi rock tea (Yancha) style of Fujian. This tea applies a similar “rock tea” processing philosophy to Sichuan-grown Lao Chuan Cha—an uncommon and innovative cross-regional interpretation rarely seen in practice. The mature leaves were selected for their substantial structure and fuller aromatic character. During processing, the leaves were tossed to encourage moisture loss and aromatic transformation. Initial roasting began on August 7, 2025, followed by slow, staged charcoal roasting to reduce residual green notes and develop greater depth. The finished leaves are dark brown and glossy. The supplied tasting notes describe a full-bodied infusion combining floral and ripe-fruit aromas with charcoal-roasted notes, mild spice, and a lingering mineral impression.

Shipped in August 2026

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