The birthplace of Wuyi teas, in northern Fujian Province, is now a national park. These rich, highly oxidized oolongs have been made since the 1500s and undergo a labor-intensive process of rolling and slowly drying, requiring careful monitoring throughout. This varietal has coarse, slightly thick leaves and a deep charcoal taste. After rinsing the leaves, an astoundingly complex fragrance reminiscent of fruit jam, figs and port is released. The rich roasted flavors last through multiple infusions, leaving a characteristic sweet, lingering aftertaste.
This superb Wuyi oolong has a complex fragrance of figs and port that yields a rich, roasted flavor over several steeps.