Weekly tea class, batch 8

Our latest tea class will springboard into the heart of Wuyi Mountains, where the mystical terroir has been offering some of the most sought-after Yan Chas. It will be a deep plunge into the rock tea category with eleven unique oolongs from the region to showcase nuances of cultivar, processing styles, and the 'rock bone and floral fragrance' that make these teas so beloved. The special selection is a combination of teas from our online shop, as well as a few exclusive ones from our private collection. As usual, along with stories from Gabriele's tea sourcing travels, there will be a chance to mix and mingle with Nannuoshan’s online community over a cup of tea.

The Tea Classes

We began a series of classes for Nannuoshan's staff to get better acquainted with the ever-growing tea collection. Understanding that our tea community would find it useful too, we opened up our classes as a public gathering, to meet once a week online.

The classes are free to join! Each session will focus on one of the twelve teas selected in this batch. Whether or not you have the teas with you, join us anyway. An overview and a shareable link to the class will be posted on the day of the event, on Nannuoshan's Discord channel. Join here to stay updated.

10 Tea samples included:

  • 2x Matouyan
  • Da Hong Pao
  • 2x Tieluohan
  • Several Shui Xian, classic & "old bush"
  • Several Rougui
  • One 100% blind tasting


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

After an initial rinse, start with a few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.