“I find the aroma of this tea intoxicating. Both in the prepped yixing pot (dry), and wet leaf (hot). It is such a unique tea in taste and history and I love steeping it gongfu style.” Read full tasting note
“I’ve totally been remiss at posting notes. Sorry all! I enjoyed this tea for the second time today while baking cookies. It’s roasty and creamy, and gets slightly sweeter in later infusions. It...” Read full tasting note
“Yet another tea I need to figure better brewing parameters for. Gong fu with a ten second rinse, followed by 30 seconds increasing by fifteen, 30, and a whole minute. Very nutty, roasted, a little...” Read full tasting note
Don’t be confused, this is not a Wu Yi Rock Tea from mainland China, but instead a unique varietal that was brought to Taiwan around 200 years ago. Until today it is difficult for us to tell which exact varietal was brought from Wuyi region of China back then, so this varietal has earned its unique name to commemorate its origin ─ “Wu Yi” as a result.
It tastes similar to Fujian Wu Yi Rock Tea and yet remains uniquely Taiwanese in processing and character.
Harvest: Spring 2015 / 春 二零一五
Varietal: Wu Yi / 武夷
Elevation: 450 M
Oxidation Level: 25 %
Roast Level: 2
Aging Potential: High
Certified Organic
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