Fang Ting’s oolong pilgrimage across three mountains
Oolong is not one tea but a continuum — from the roasted rocks of Wuyi to the floral gardens of Anxi and the honeyed slopes of Phoenix Mountain. To compile this set, Fang Ting, senior expert for oolong and pu-erh, spent Spring 2026 traveling to each region, sourcing directly from family workshops. In Wuyi, she chose a Rougui from a small batch finished over lychee charcoal, capturing the classic yan yun (rock rhyme). In Anxi, she selected a Tieguanyin from the Gande village, crafted by a fourth-generation master who still hand-rolls the leaves into tight pearls, evoking creamy, orchid-like sweetness. Finally, on Phoenix Mountain, she found a Mi Lan Xiang dancong — honey-orchid fragrance — made from 50-year-old trees on the slopes of Wudong. Each tea represents its region’s signature processing, oxidation level, and roast. Fang believes tasting them side-by-side is the fastest way to understand oolong’s range. ‘It’s like listening to three different dialects of the same language,’ she says. ‘You learn the vocabulary of oolong.’ This set includes 30g of each tea, enough for multiple gongfu sessions, and comes with Fang’s tasting notes and a guided comparison chart to help you navigate the traditions.