The Wuyi Organic Oolong Tea is made of leaves from different camellia varietals diffused on Wuyi Mountains.
Thanks to this blend it’s possible to find, in one product, the main features of the teas coming from the Nord-West area of Fujian, also known as rock oolong. The abundance of rocks in the soil of Wuyi monitions, in fact, provides such high presence of minerals in the leaves that is also possible to feel the taste of these compounds in the infuse.
Here, moreover, the mineral presence is even more noticeable, because the camellia trees and the soil of the gardens where this product came from followed the principles of the organic cultivation.
In the Wuyi Organic Oolong Tea there is also a nice roasted feeling giving by the traditional processing of the leaves diffused in this specific mountainous area of Fujian. The right application of the heat from charcoal helps the product to develop its flavor and to obtain, together with the mineral part, the unique feeling called Rock Rhyme or Yan Yun in Chinese.
The infuse of this oolong, besides the already mentioned features, has a little spicy flavor of cardamom paired with a pleasant orange peel freshness. In the aftertaste there are also a soft nutty sweetness and an acid note of flavor coming from the roasting process.
You can go on exploring the great varieties of flavors in oolong tea from Wuyi Mountains with other product (even by choosing a specific camelia’s varietal) in our offer, such as the Da Hong Pao Wuyi Rock Oolong Tea.
Place of origin
Wuyi Mountains, Fujian – China
After the harvest the leaves of the Wuyi Organic Oolong Tea wither under the sunlight for a certain period of time before going on bamboo trays indoor. Here it’s where the oxidation process begin thanks to the tea master who rolled the tea leaves on the trays.
When the leaves have the desire oxidation level (here there is an oxidation level around the 60%) the leaves go into an oven heated up by coal where the enzymes related to the oxidation process are deactivated.
After this phase the leaves are mechanical rolled in their final form before going into a serie of roasting cycles on charcoal. Here the product loose its residual moisture and consolidate its flavors.
Brewing instructions for the Wuyi Organic Oolong Tea
We invite you to brew the Wuyi Organic Oolong Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 ml. Following this brewing technique you can, with 6 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.
After a brief rinse of the leaves in water at a temperature of 100°C you can do a first infusion of 10 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 10 seconds (10 – 20 – 30…).
In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 100°C in a mug with an approximate capacity of 150 ml.
For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
Oolong Tea benefits
The main health benefits of Oolong Teas come from the relevant content of minerals and antioxidant phenols in the leaves.
Some studies, in fact, report that the daily assumption of Oolong can influence the bone health by improving the quantity of mineral in the tissue and also reduce the sugar content in the blood thanks to the stimulation of insuline provide by the phenols.
The Oolong Teas, furthermore, show, generally, a reduced concentration of caffeine. This feature make the oolong easier to be consumed in every moment of the day also for the people more sensitive to this exciting substance.