Fang Ting
Director, Oolong (Wuyi · Anxi)
Fang Ting, Director of Oolong for Teamotea, was raised in the misty tea gardens of northern Henan, where the tradition of *Xìnyáng Máojiān* (信阳毛尖) has been meticulously preserved for centuries. Her journey into the world of Chinese tea began in 2007, when a gifted cup of spring flush *lǜchá* (绿茶) from the Dabie Mountains ignited a passion that would lead her to master the subtleties of both green and oolong production. Under the tutelage of veteran tea maker Huang Lihua, she spent seven formative years honing her evaluation skills and developing an acute sensory memory that now underpins the Teamotea cupping standard. In 2014, Fang expanded her expertise to the iconic oolong regions of Wuyi and Anxi, immersing herself in the distinctive rock teas of the Wuyi cliffs and the floral complexity of Tieguanyin. She learned the art of *Wūlóng* (乌龙) through hands-on apprenticeships in family-operated workshops, systematically tasting harvests across multiple seasons and elevations. This rigorous fieldwork, coupled with her formal training in Henan's green tea discipline, gave her a unique cross-category perspective — a rare skill that enables her to identify shared quality markers between *lǜchá* (绿茶), *Wūlóng* (乌龙), and *shēng pǔ'ěr* (生普洱). Today, Fang chairs the internal cupping panel for Teamotea's oolong portfolio, ensuring that every lot sourced through tea.events or consigned to shop.thetea.app meets the organization's exacting sensory profiles. Her cupping templates, accessible to enrolled scholars via tea.school, have become the benchmark for evaluating floral, mineral, and roasted notes in oolongs. Fang also contributes to the cross-category cupping curriculum, training senior examiners to bridge the flavor vocabularies of different tea families. Her work frequently draws on the evolving aging data published on puerh.app, which she uses to contextualize the maturation trajectory of high-oxidation wulong styles. Fang Ting's approach is deeply rooted in the belief that the best oolongs embody dynamic balance — between oxidation and roast, terroir and craftsmanship. She continues to advocate for the integration of traditional sensory evaluation with data-driven tools, a philosophy that aligns with Teamotea's mission to elevate Chinese tea standards globally. From her early days in the Henan hills to the boardroom of the organization's oolong division, Fang remains guided by the principle that every leaf tells a story, and it is the cupper's privilege to listen.
Specialties
- *Wūlóng* (乌龙)
- *lǜchá* (绿茶)
- *Pǔ'ěr* (普洱)
- Henan teas
- cross-category cupping
Fang Ting, Director of Oolong for Teamotea, was raised in the misty tea gardens of northern Henan, where the tradition of Xìnyáng Máojiān (信阳毛尖) has been meticulously preserved for centuries. Her journey into the world of Chinese tea began in 2007, when a gifted cup of spring flush lǜchá (绿茶) from the Dabie Mountains ignited a passion that would lead her to master the subtleties of both green and oolong production. Under the tutelage of veteran tea maker Huang Lihua, she spent seven formative years honing her evaluation skills and developing an acute sensory memory that now underpins the Teamotea cupping standard.
In 2014, Fang expanded her expertise to the iconic oolong regions of Wuyi and Anxi, immersing herself in the distinctive rock teas of the Wuyi cliffs and the floral complexity of Tieguanyin. She learned the art of Wūlóng (乌龙) through hands-on apprenticeships in family-operated workshops, systematically tasting harvests across multiple seasons and elevations. This rigorous fieldwork, coupled with her formal training in Henan’s green tea discipline, gave her a unique cross-category perspective — a rare skill that enables her to identify shared quality markers between lǜchá (绿茶), Wūlóng (乌龙), and shēng pǔ’ěr (生普洱).
Today, Fang chairs the internal cupping panel for Teamotea’s oolong portfolio, ensuring that every lot sourced through tea.events or consigned to shop.thetea.app meets the organization’s exacting sensory profiles. Her cupping templates, accessible to enrolled scholars via tea.school, have become the benchmark for evaluating floral, mineral, and roasted notes in oolongs. Fang also contributes to the cross-category cupping curriculum, training senior examiners to bridge the flavor vocabularies of different tea families. Her work frequently draws on the evolving aging data published on puerh.app, which she uses to contextualize the maturation trajectory of high-oxidation wulong styles.
Fang Ting’s approach is deeply rooted in the belief that the best oolongs embody dynamic balance — between oxidation and roast, terroir and craftsmanship. She continues to advocate for the integration of traditional sensory evaluation with data-driven tools, a philosophy that aligns with Teamotea’s mission to elevate Chinese tea standards globally. From her early days in the Henan hills to the boardroom of the organization’s oolong division, Fang remains guided by the principle that every leaf tells a story, and it is the cupper’s privilege to listen.