About Wuyi Oolong:
Wuyi Oolong is grown in Wuyishan, a scenic mountain area stretching along Fujian’s northernmost border with Jiangxi Province. The Wuyi Mountains contain 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.
Only teas grown within a 60 kilometer territory are considered Zheng Yan Cha—authentic Wuyi Tea. Wuyis are further categorized by elevation with those higher up being most prized. Tea is a sustaining part of life for Wuyi mountain people. There are many lush tea gardens and teahouses in the area.
Although this tea is quite hardy and maintains its flavor well over time, it is best when enjoyed fresh in April and May.
Most famous of all Wuyi varietals is Da Hong Pao or Big-Red-Robe. Only a few original plants still remain and have been maintained by the same married couple in Wuyishan for the last 30+ years. Most other tea gardens in Wuyishan contain second and third generation strains of the Da Hong Pao plants. Other tea varietals include Bai Ji Guan, Mingcong, Rougui, Shuixian and Qizhong.
In making this tea, long stylish leaves are twisted sideways and then pan-fired to stop oxidation. The leaves are baked in the final stages of processing.
Ingredients: Oolong Tea Leaves.
Flavor Profile:
Dark, heavily oxidized brew with hints of smokiness and a distinct, fruity flavor.
Brewing Instructions:
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
| Water Temp °F (°C) | Steep Time (minutes) | Number of Infusions | Quantity of Leaf (tsp / 8oz water) |
| 190°F (88°C) | 3-4 | 3-4 | 1 |
