Paris Wuyi rock-tea evening

The flight of five

Paris in late October carries a damp, quiet chill — the kind that makes a warm gaiwan and the scent of roasted leaves feel like a small revelation. The evening begins at 19:00 in a private tea room in the 11th arrondissement, where no more than ten guests settle around a long wooden table. Fang Ting, senior tea expert and specialist in oolong, green, and pu-erh varieties, greets each arrival with a cup of lightly oxidised Bái Jī Guān (白鸡冠) to clear the palate and the mind.

By 19:15, the formal tasting commences. The first flight presents Shuǐ Xiān (水仙), the heavy trunk of the Wuyi catalogue — full-bodied, with a creamy texture and a long, mineral finish. Fang Ting brews it for exactly 45 seconds at 98°C in a Yixing pot, explaining how the porous clay absorbs and amplifies the tea’s floral heart. Everyone tastes in silence, then shares a single word. ‚Limestone,‘ someone whispers.

The second tea is Ròu Guì (肉桂), a cultivar prized for its cinnamon-spice kick and structured tannins. Fang Ting passes around a bowl of dry leaves so guests can smell the warm, baked-fruit aroma before the water hits. She notes that this batch was harvested in early May 2024 and finished its final charcoal roast only six weeks ago — prime drinking season. A tiny bowl of plain crackers and sliced pear appears between cups to reset the tongue.

The midpoint of the evening brings the most familiar name: Dà Hóng Páo (大红袍). But Fang Ting offers not the mass-market blend but a hand-picked, traditionally roasted lot from the core Zheng Yan area. The liquor is dark amber, almost copper, with notes of dried longan, sandalwood, and a whisper of smoke. She recounts the legend of the nine-branch mother bush while decanting the second infusion, which has softened into caramel and damp stone.

After a short break to stretch legs and refill water bottles, the group returns for two lesser-known gems: a wild Tiě Luó Hàn (铁罗汉) with a rugged, earthy profile that one guest compares to ‚forest floor after rain‘, and a modern-style Qí Lán (奇兰) that bursts with white flowers and green apple — a counterpoint to the heavier roasts. Throughout, Fang Ting draws connections to tea.degree’s Wuyi terroir module, encouraging curious drinkers to explore the free introductory lesson after the session.

The final ten minutes are given to a favourite-tea poll. The winner — often the Dà Hóng Páo — is poured again in a longer, cooler infusion, and each attendee receives a 15 g tin to take home. Fang Ting closes with a reminder: the private tea.community channel for tonight’s group will stay open for a week, a space to share photos, follow-up impressions, and upcoming event news. By 10 p.m., as guests pull on coats and exchange numbers, the room still holds the warm, roasted perfume of Wuyi.

What you get

• Five 6–8 g samples of Wuyi rock tea, each prepared gongfu style over multiple infusions

• Hand-tasting note booklet with cultivar, harvest date, roast level, and brewing parameters

• A 15 g tin of the evening’s most-loved tea to take home

• Complementary still and sparkling water throughout the evening

• A discount code for shop.thetea.app valid on any yancha purchase

• Access to a private tea.community channel for post-event discussion and notes

• One free tea.degree module — an introduction to Wuyi terroir — unlocked after the event

Logistics

• Where — Private tea room in Paris 11e. Full address sent by email 48 hours before the event.

• Getting there — Métro line 2 (Couronnes) and line 3 (Parmentier) are a short walk away.

• Dress — Casual and comfortable; a light sweater recommended as the room is kept at tea-drinking temperature.

• Food — Light palate cleansers (plain crackers, sliced fruit) provided. A full meal is not served; please eat beforehand.

• Accessibility — Ground-floor room with step-free entrance. Please mention any mobility needs when booking.

• Language — The session is conducted in English. Tea names are given in Chinese and pinyin.

• Kit included — All teaware provided — gaiwans, Yixing pots, tasting cups, kettles, and filtered water.

• Weather note — Late October in Paris can be wet and cool; bring an umbrella and a warm layer.