Craftsmanship is the primary influence on the teas we carry. How a tea is processed, by whose hands and expertise, often outweighs the import of the leaves and gardens our teas come from. Mediocre leaves in the right hands can become phenomenal teas. So it’s a rare leaf that on its own, can carry a tea and define its ultimate quality. And Yin Long is a rare leaf indeed.

Yin Long was developed in the early 1990s as a hybrid of two classic oolong cultivars, Qing Xin Da Mo and Ruan Zhi. Production is historically quite small, perhaps due to the subtle qualities of this tea. Unlike many reds, the flavor and character of Yin Long are incredibly soft, its sweetness and persistent floral aromatics carried by the thick, emollient texture of the tea liqueur.

These characteristics can be traced directly to the quality of the leaves which are thick and tender, allowing for a balanced oxidation. We saw this oxidation through to a deep red, flush with aromatics like honeysuckle and osmanthus. Left to steep in a ceramic bowl these leaves never become bitter, instead leaning further and further into themselves to reveal the comforting, smooth bodied tea that we can’t put down.