WUYI MOUNTAINS OOLONG
OOLONG · CHINA
Taste tags:
Roasted · Woody · Mineral
How to brew
Gaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps
Origin
China · Fujian · Wuyi Mountains
Southern foothills · around 300 m · mature tea bushes
Factsheet
Wuyi oolong · traditional blend · semi-oxidized · roasted
HOW THE TEA TASTES
Wuyi Mountains Oolong
A traditional Wuyi-style blend with a deep roasted character, warm woody notes and a mineral finish. The liquor is full-bodied and structured, gradually becoming softer and sweeter over successive infusions.
The blend includes Shui Xian, Mao Xie and other traditional cultivars from mature tea bushes.
Main taste notes:
Roasted · Woody · Mineral
Intensity:
4 of 5 · deep and structured
For the taste diagram:
Vegetal — 1/5
Floral — 2/5
Sweet — 3/5
Roasty — 5/5
Spicy — 2/5
Fruity — 2/5
Wood / earthy — 4/5
HOW TO BREW IT
Gongfu, in a gaiwan
Use 7 g per 120 ml of water at 100°C. Begin with a short 5–10 second infusion and gradually extend the brewing time.
AMOUNT OF TEA
7 g per 150 ml
TEMPERATURE
95°C
FIRST STEEP
5–10 sec
Western style
Use 4 g per 300 ml of water at 95–100°C. Steep for 3–4 minutes.
WHERE IT COMES FROM
Wuyi Mountains, Fujian, China
This traditional oolong blend comes from tea bushes over 40 years old growing on the southern foothills of the Wuyi Mountains at approximately 300 meters.
The blend includes Shui Xian, Mao Xie and other cultivars. Harvested in May and June, the leaves are processed using classic northern Fujian oolong techniques: withering, oxidation, fixation, rolling, drying and refinement.
Tags:
📍 Wuyi Mountains · Fujian
⛰️ Around 300 m
🌳 40+ year-old bushes
🍃 Shui Xian · Mao Xie · blend
🔥 Traditional roasting
FACTSHEET
TYPE
Wuyi oolong · blended · semi-oxidized · roasted
GOOD FOR
Afternoon · After meals · Long Gongfu sessions
HARVEST
May–June
CULTIVARS
Shui Xian · Mao Xie · others
ORIGIN
Wuyi Mountains · Fujian · China · around 300 m
INTENSITY
4 of 5 · deep and structured
BREWING
7 g / 150 ml · 95°C · 5–10 sec
STEEPS
Multiple infusions
