Anxi County, Fujian · Gande Village · 823m
The Iron Goddess of Mercy. Our flagship tea — a lightly oxidised oolong from the ancestral gardens of Anxi. Grown from the Red Heart Wai Wei Tao cultivar at 823 metres, where morning mist and mineral-rich red soil produce a tea of extraordinary floral clarity and lingering sweetness.
| Type | Oolong (lightly oxidised, 15–25%) |
| Cultivar | Red Heart Wai Wei Tao (红心歪尾桃) |
| Harvest | Spring (April–May) & Autumn (September–October) |
| Elevation | 823m, Gande Village, Anxi County |
| Soil | Red laterite, mineral-rich, well-draining |
| Craft | Traditional semi-handmade: withering, shaking (yao qing), fixation, rolling, drying |
Tightly rolled, jade-green pearls with a faint silver shimmer. When unfurled, the leaves are whole and uniform — a sign of careful hand-plucking.
Fresh orchid, young almond, morning dew on moss. A cool, lifted fragrance — not sweet, but floral and green, like walking into a greenhouse in early spring.
Silken body. White flowers open first — lily, then orchid — before settling into a warm chestnut sweetness. A clean mineral line runs through, carrying the unmistakable character of Gande's red soil. The texture is rounded, coating, never thin.
Long, cooling. The returning sweetness (hui gan) rises slowly from the throat, lingering like a held note. A faint mineral trace remains on the tongue long after the cup is empty.
95°C · 5g · 100ml gaiwan or Yixing pot
Rinse 3s. Steep: 25s / 20s / 30s / 40s / 50s / 60s+
Six infusions minimum. Use a gaiwan for the truest expression. The leaves will unfurl dramatically — watch them. Each infusion shifts: the orchid recedes, the chestnut rises.
5g · 500ml cold water
Refrigerate 6–8 hours
The orchid notes sharpen; the chestnut recedes. Exceptionally refreshing. Serve in a white wine glass to appreciate the pale jade colour and lifted fragrance.