Wuyi Oolong

Native Name: Wuyi Cha

Origin: Wuyi Shan, Fujian, China

Plucking Season: Spring

Introduction: Grown at a 100% Organic tea garden within Wuyishan, a scenic area stretching along Fujian’s northernmost border with Jiangxi Province. It comprises 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.

Authentic Wuyi Oolong
Only teas grown within a 60 kilometer territory are considered Zheng Yan Cha—authentic Wuyi Tea. Wuyi’s are further categorized by elevation and those at the highest elevations are most prized. Tea is the sustaining life for Wuyi mountain people and there are a number of tea gardens and teahouses in the area.

Season
Although this tea is quite hardy and maintains its flavor well over time, it is best when enjoyed fresh in April and May.

Oolong Varietals
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques. The varietals and processing methods are native to Taiwan and China’s Fujian province. 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 for the last 25 years. Many tea areas 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.

Pan Fired Technique
In making this tea, long stylish leaves are twisted sideways and then pan-fired to stop oxization. The leaves are baked in the final stages of processing.

Flavor Profile: Dark brew, with hints of smokiness, and a distinct fruity flavor.

Ingredients: 100% Organic Oolong Tea Leaves

Certified Organic by: Quality Assurance International (QAI)