品鉴套组
乌龙三传统 — 武夷 · 安溪 · 凤凰
一款涵盖乌龙全光谱的套组 — 从武夷的焙火韵味到凤凰的蜜香花香，再经安溪的奶香优雅。由方婷精心策划，引导您进行对比探索。
$96USD · 90 g
乌龙茶并非单一茶类，而是一道光谱 — 从武夷的焙火岩骨，到安溪的花香园林，再到凤凰山的蜜香坡地。为了组合这套茶，乌龙与普洱资深专家方婷，在2026年春季走访了各个产区，直接从家族作坊寻得茶叶。在武夷，她挑选了一款以小批量荔枝炭焙火的肉桂，捕捉了经典的 yán yùn（岩韵）。在安溪，她挑选了感德村的一款铁观音，由四代传承的师傅手工揉捻成紧结珠状，散发着奶香与兰花般的甜韵。最后，在凤凰山上，她寻得了一款 Mí Lán Xiāng 单丛 — 蜜兰香 — 来自乌崠五十岁老树。每一款茶都代表了其产区特有的制作工艺、发酵程度与焙火风格。方婷认为，将它们并排品鉴，是了解乌龙茶广阔风味的最快方式。‘这就像聆听同一语言的三种不同方言，’ 她说，‘你学会了乌龙茶的语汇。’ 本套组内含每款30公克茶叶，足够多次功夫茶冲泡，并附有方婷的品鉴笔记与对比图表，引导您悠游于三大传统之间。
The leaf, brewed
dry leaf
Three distinct leaf forms: dark, twisted Wuyi strips with mineral sheen; tightly rolled green-grey Anxi pearls; long, slightly curled Phoenix leaves with reddish edges.
wet leaf
Wuyi leaves unfold into broad, leathery sheets with toasty scent; Anxi pearls open to vibrant green, creamy floral; Phoenix leaves expand fragrant with honey and almond.
liquor
Varies by tea — warm amber for rock tea, pale green-gold for Anxi, bright yellow-gold for Dancong, all brilliantly clear.
aroma
A spectrum: roasted coffee and dark chocolate from Wuyi; gardenia and sweet cream from Anxi; apricot, orchid, and orange blossom from Phoenix.
taste
Rich, mineral-driven rock oolong with lingering charcoal; creamy, floral Tieguanyin with buttery texture; honeyed, fruity Dancong with a subtle spicy finish. Each distinct yet harmonious as a flight.
finish
Wuyi leaves a cooling, menthol-like huigan; Anxi finishes clean, sweet and floral; Phoenix lingers with honey and toasted almond, persistent.
Brewing
进行对比品鉴时，请分别以相同盖碗冲泡各款茶叶，观察它们在多次冲泡中的独特变化。
Sourced by
资深茶叶专家（乌龙、绿茶及普洱茶类）