Under The Sea - OG Phoenix
We only have a tiny amount of this tea remaining, but wanted to share it with our online community before it ran out.
For the last few trips to China we have attempted to bring back a lighter oxidized phoenix oolong. Each time we bought a Ya Shi Xiang (Duck Shit Aroma), which cupped well in China, only to be disappointed by the tea's flavor when we cupped it at the shop.
This year when in Guangdong, we really didn't set out to source a lighter oxidized tea, but once we cupped this, we knew we couldn't pass on this banger.
Belonging to the gardenia fragrance family, Under The Sea is made using the Hai Di Lao Zhen cultivar, which roughly translates to finding a needle in the sea. With notes of acorn squash, graham cracker and lilac, this tea more than makes up for the previous year's false starts, giving the feeling that we did find the proverbial needle in the haystack.
Teamaker - Master Lin
Location - Fengxiao Village, Chaozhou Prefecture, Guangdong Province, China
Elevation - 2,600'
Harvest Time - April 1st, 2026
Roast Time - April 28th, 2026
Cultivar - Hai Di Lao Zhen (Fish for a needle in the ocean)
BREWING INSTRUCTIONS
- Gong Fu - This tea works great in porcelain or glass and in some semi porous vessels. Since it is long twisted leaf, we recommend filling a third to half of the vessel with dry leaf. Use a small amount when making in grandpa style to keep this tea tasting like you remembered it would.
- Western - Use 1 heaping teaspoon per 8 oz of water. Add 195F water and steep for 4-6 minutes. Can be re-steeped a second time, adding 2-3 minutes to the original steep time.