Yan Yun — Wuyi-Style Oolong from Shin Cheng’s Wild Forest Phoenix Garden

Shin Cheng Farm was one of the standout discoveries from my recent trip to the Taiwan Tea Expo. The main focus of my trip was searching for high-quality Dong Ding Oolongs and aged roasted teas, and among the many tea producers at the expo, Shin Cheng Farm immediately caught my attention.

The Tea Expo can be a bit overwhelming—hundreds of tea makers, endless tables, and so many teas to taste. What stood out about Shin Cheng Farm was their clear focus and dedication to traditional roasted oolongs. Their specialty is Dong Ding Oolong, with a few exceptions like their Yan Yun, a Wuyi-style oolong.

Huayin, the tea maker I met at the expo, shared teas from two different gardens. We tasted through most of their offerings, and while everything was impressive, the teas from their Wild Forest Phoenix Secret Realm garden were something truly special.

This 40-year-old garden is managed in a very natural way, with older tea trees growing tall and deep-rooted in the mountain soil. Every leaf is hand-picked, and multiple cultivars grow together in the same environment, including Qingxin Oolong, Da Ye Oolong, Ruanzhi Oolong, Jin Xuan Oolong, and Phoenix Native Camellia. This combination of age, environment, and diverse plant genetics creates a tea with a character that is difficult to replicate.

Their Yan Yun is Shin Cheng Farm's interpretation of a Wuyi-style oolong.  While it is not grown in the Wuyi Mountains of China, it carries many of the qualities that make those teas so appreciated: a smooth mineral quality, a lingering sweetness, and a depth that continues to develop through multiple infusions.

This is a beautifully balanced tea that is smooth, grounding, and full of complexity. It is a tea that rewards slowing down and taking the time to experience how it changes from steep to steep.

This tea truly shines when prepared in a gaiwan. I like to fill the gaiwan generously with leaves by feel, though 2–3 grams in a small to medium-sized gaiwan is a great place to start. Use water just off the boil, around 205°F (96°C), and steep the first infusion for about 45 seconds. Increase each subsequent infusion by 20–30 seconds, and you'll be rewarded with five or more flavorful steepings, each revealing a little more of the tea's character.

If you prefer brewing in a mug, use about 2 grams of tea in a strainer for an 8-ounce cup. Steep for about one minute, or longer if you enjoy a stronger brew, then simply re-steep the leaves several more times. While the experience won't be quite the same as Gong Fu brewing, you'll still enjoy a rich, satisfying cup with plenty of life left in the leaves.

If you're new to Gong Fu Cha, I've put together a free guide that walks you through the process of brewing tea in small pots over multiple infusions. You can download it here:
https://ojasnaturals.myshopify.com/products/gong-fu-tea-guide