Thunder Tree / Lei Kou Chai

About the tea

OG-12 is a high-mountain Lei Kou Chai Dancong from Lizi Ping on Wudong. “Thunder Tree” reflects the legend behind the variety. The deep cognac-coloured liquor has a candy-and-caramel theme. The caramel is not dark or heavy; it is light, fruity, floral, and honeyed. The flavour changes from cup to cup and ends in a long sweet-fruit finish with gentle cooling.

The story behind the name

The name Lei Kou Chai is associated with a tree split by thunder. Local legend says lightning split the mother tree near Lizi Ping without burning it down. As the tree weakened, growers propagated it from cuttings to preserve the lineage. This local story lives on in the cultivar’s name.

Origin and production

The leaf was picked in mid-spring 2026 in Lizi Ping at approximately 1,000–1,100 metres from 40–45-year-old bushes. A medium wood-charcoal roast supports the liquor’s body and sweetness, adding caramel warmth without covering its flowers, honey, and ripe fruit. Lei Kou Chai is commonly associated with the floral Zhi Lan Xiang family, which helps explain its lifted aromatic foundation.

Place of origin

Lizi Ping is a high-mountain tea locality on Wudong in the Phoenix tea region of Chaozhou. At approximately 1,000–1,100 metres, the OG-12 garden provides the setting for a lot that combines floral character, body, layered development, and a long sweet return.

Taste and aroma

The liquor has a deep cognac colour. Its aroma immediately recalls fruit candy and light caramel, around which flowers and honey gradually emerge. There is no heaviness or bitter edge associated with dark caramel: it feels light and clean, as though floral nectar had been folded into ripe, succulent fruit.

The flavour is full, sweet, and multidimensional. Candy and floral-honey tones lead the first infusions. Mid-session, the fruit gains volume while caramel becomes a warm background. Flowers, honey, fruit, and roast shift from cup to cup, keeping the tea varied despite its pronounced sweetness.

The finish is long and sweetly fruity. It remains on the tongue and palate, gradually moving from caramel and honey toward ripe fruit. A gentle cooling sensation appears at the end, refreshing the sweetness and leaving a clean conclusion. This changing finish and the interplay between warmth and coolness give the lot its recognizable character.

Brewing

Gongfu. Use 5–7 g per 100 ml in a porcelain gaiwan or small teapot, with water at 95–100 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend gradually. Short rounds emphasize flowers and candy sweetness, while longer ones bring out body, ripe fruit, and caramel warmth. The tea can sustain up to 10 infusions.

Simple steeping. Use 3 g per 250 ml at 95–100 °C. Steep for 2.5–3 minutes and separate the leaf completely. The second brew may be extended to approximately 4 minutes. If the roast or caramel begins to obscure the floral and fruit details, shorten the following steep.

Session impression

OG-12 rewards attention to changing proportions rather than one dominant note. Candy sweetness turns into flowers and honey, fruit gains volume, and caramel and gentle coolness close the session. Its deep colour and full flavour impress immediately, while constant change sustains interest.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, perfume, and other strong odours. Refrigeration is unnecessary. Close the package tightly after opening to preserve its floral-fruit fragrance and the clarity of its light caramel note.