Aged Yan Ru

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This uncommon yan cha, reputed to be an ancient variety, attracted our attention on a visit to Wu Yi Shan because of its distinctive floral notes. The infusion’s aroma is strikingly sweet and fruity, almost plum-like. In the cup it infuses to a rich amber color, with the orange tone that reveals a moderate level of oxidization and firing. On the palate you immediately notice sweetness and the creamy, mouth-coating viscosity that gives the tea its name. There’s a distinct floral undernote, held in check by yan cha’s signature minerality. The steeped leaves are a deep olive green with pronounced red edges. In all, it’s a complex and multidimensional yan cha that offers much to be discovered through multiple infusions in an extended tasting session. Add Yan Ru to the list of uncommon 2009 oolongs that will enhance your understanding of this fascinating category of tea.


Fujian, China: Fujian is a coastal province in southeastern China where the finest oolong, white, and jasmine teas are produced. According to the written record, teas have been produced there for well over 1,600 years. Growers currently produce five different categories of tea, most of which originated in the province.


For a classic brew, use a traditional Yixing teapot. Allow approximately 5-6 grams of leaf and infuse with near-boiling water for 2-3 minutes or to taste. Re-steep several times, gradually increasing infusion time. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.


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