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 thin, delicate, tightly rolled leaves. After rinsing, a complex, bright, aroma of grapefruit marmalade is released. A lightly roasted and citrus flavor lasts through multiple infusions, leaving a characteristic sweet, lingering aftertaste.
A bright, nuanced fragrance yields to sweet, lightly roasted citrus flavors that unfold through multiple infusions - a classic Wuyi oolong.
Start with your favorite spring or filtered water. Heat the water to a boil.
Western Brewing Method: Use a tablespoon (3g) for a 6oz serving.
Steep for 1 minute. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor.
Gong Fu style: use a small clay pot or gaiwan, and lots of leaf for multiple infusions. Steep for 30 seconds for each infusion. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup!
For more about brewing tea, visit our Brewing Notes page.