WuYi Shan oolong leaves have been processed to a rich black tea popularly known as WuYi Rock Tea. Unlike most varieties of WuYi blacks found in the marketplace, this one has a smattering of gold buds. Tea bushes grow in rocky, mineral-rich soils and, in combination with its elevation, have created a distinctive flavor. Harvested in the spring of 2022.
Lot Notes. Oolongs crafted to black teas can bring a depth of flavors along with exceptionally smooth mouth feel to the liquor. The leaves are uniform creating a very balanced cup flavor.
Tea Facts. Crafted from the famous WuYi oolong varietal. Cultivar is known as Rock oolong. Also known as a Min-Bei oolong - grown north of the Min River. The leaves are thin and long, with gold buds, from an late April pluck. Farm elevation is 800+ meters.
Taste Profile. The first taste is rich, flavorful in the mouth. We find notes of stone fruit at the front end and cocoa in the finish. Finish is pleasingly sweet! This tea has a real warming effect in its finish.
Brewing suggestions. This tea, like most blacks, is best with water at about 195-205 F. Rinse the leaves briefly, pour off and re-infuse. Use 3 grams or a rounded teaspoon of leaf for 6-8 ounces of spring/filtered water. Steep for 2.5 minutes.
BLACK TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Black tea is a leaf that has been fully oxidized. This rigorous oxidization produces a tea of hearty rich flavors while reducing its astringency and bringing out a natural sweetness.
Flavors will range from bright, brisk, peppery, clean, and smoky to aromatic, bold, malty, nutty, spicy, and sweet. Blacks are known for long, delicately aromatic, and comforting aftertastes. Note, they are often enjoyed with milk or sweetener.
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Wild WuYi tea
I found this tea to be delicious and satisfying. My favorite of the black teas from Silk Road so far.