One of the Wuyi Rock Tea Four Famous Bushes (武夷岩茶 4大名丛). Grown in the Wuyi Mountains, this Yancha offers signature mineral depth, balanced roast character, and layered floral complexity. Brewing Instructions: Use 5g per 150ml water at 95C. Steep 20 to 30 seconds gongfu style and increase gradually for multiple infusions.