Wu Yi oolong originates from the Wu Yi Mountain in Fujian Province of China and was first recorded during the Song dynasty (960AD). The Chinese claim that oolong is the most beneficial tea for health. The heavily fermented leaf is almost black in colour. It releases a woody nutty taste that is specific to the soil of the Wu Yi Mountain. The tea produces a thick, concentrated liquor with a strong aroma and has overtones of chestnut hazelnut which linger on the pallet. A true masterpiece valued by connoisseurs the world over.
Oolong teas have always been taken seriously by those who are serious about tea. They are partially or semi-oxidized teas. Depending on the production methods used, oolong teas fall into two categories - dark open leafed or greener balled. Both offer a beautiful fresh and complex tea drinking experience.
The darker oolongs can be infused several times, giving a soft, fruity, pale amber liquor with a honeyed character. The greener oolongs give a very pale amber-green liquor and have a wonderful fragrant character comparable to narcissus or hyacinth. Both can be infused several times. Oolongs are traditionally manufactured in China and Taiwain although other countries have now also started production.
|Origin||Fujian Province of China|
|Taste||Concentrated liquor with a Strong Aroma and Overtones of Chestnut & Hazelnut|
|Brewing Advice||Two dessert spoons per cup. Add water off the boil (95ºC). Infuse for seven minutes. Suitable for multiple infusions.|