Mituoyan Bai Rui Xiang 2026 - 30g

Mituoyan Bai Rui Xiang 2026 

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A cliff-grown oolong harvested in April 2026 from the Bai Rui Xiang cultivar, which is propagated primarily by cuttings to preserve its typical characteristics, though these may vary depending on the terroir in which it grows.

The harvest area is Mituoyan, which belongs to the core region within Wuyi.

The tea is processed using the traditional charcoal roasting method, undergoing two cycles of slow roasting over a total of 24 hours. This results in a medium level of roasting.

The dry leaf is classically twisted, firm, and slender, with a glossy appearance; the aroma of the dry leaf is rich, floral-fruity with a light roasted note.

The infusion has a bright orange-yellow color. The flavor is delicately sweet with the distinctive, unique aroma of the Bai Rui Xiang variety.

Initially, it combines floral and fruity notes with honeyed sweetness, gradually transitioning to dried fruit, subtle woody and nutty notes with a sweet, mineral finish; in the final infusions, you can expect a long, mineral aftertaste and the characteristic “rock rhyme.”

I recommend it.

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Preparation for 100-130 ml:  8,3g of tea, water at 98°C, basically immediately, pour after a few seconds; this applies to the first 5 infusions, then you can slowly extend the steeping time. 
Preparation for 60-70 ml: 4,15g of tea, water at 98°C, basically immediately, pour after a few seconds; this applies to the first 5 infusions, then you can slowly extend the steeping time.