Coming down the mountain after a long year’s rest. Surprisingly savory aromatics. The mouthfeel is excellent – rotund and mellow, though capable of more if asked. The sweetness of roasted Tieguanyin lingers with a sticky toastiness.

This tea gets its name from the direct application of yin/yang philosophy applied in production. The tea was initially produced on October 15, 2021 by Mr. Wang Chang Jin.  It’s a 1 bud, 3-4 leaf pick from the Tieguanyin cultivar at 2,400 feet in Anxi county of Fujian province. After production was completed it was allowed a long rest on Wai Ya mountain until August 10 2022, when it was given another roast by Daniel Hong.  Resting in the high altitudes of the mountain allowed the tea to absorb the cool atmosphere (yin) and restore balance after the initial roasting (yang). This conditioned the tea for another roast, furthering its evolution without diminishing quality.

Ingredients: oolong tea

Steeping Instructions

4 grams | 10-12 oz water | 212°F | Steep 3 min.

Traditional Steeping 

Use 6 grams of tea with boiling water in a 150ml gaiwan or teapot:

• 10 second rinse
• 1^st steep – 25 sec.
• 2^nd steep – 20 sec.
• 3^rd steep – 50 sec.
• 4^th steep – 2 min.
• 5^th steep – 5 min.

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups, 1 lb makes 151 cups