Wuyi Rock Oolong Tea
Wuyi rock oolong is a specialty oolong tea produced in Wuyi mountain region of Fujian province, China. The Wuyi mountains has been listed as a UNESCO World Heritage Site and World Natural Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of the rocky cliffs grow tea. Wuyi rock oolong teas from the core 32-rock producing areas are the most thought after premium oolongs, the locals call it "Zhen Yan", meaning the true rocks/cliffs, to distinguish from other areas, as far as Jian Yang county where is more than 100 miles away, that produce more inferior rock oolong teas and sold at much cheaper price.
There is a Chinese saying, "Every cliff has tea bushes. If there is no cliff, there are no tea bushes." Owing to its soil, as well as the spring water that flows year around from the cliffs to the streams, Wuyi oolong is especially rich in minerals. Wuyi rock oolong is usually harvested in the spring, traditionally charcoal-fired through the summer and the fall. Wuyi rock tea has rich complex tasting profiles with strong floral and fruity taste.
Steeping Guide
It is recommend to use the Gongfu brewing method in order to get the most out of the tea. For grandpa style brewing, we recommend water temperature 212°F, 4g for 6 oz of spring/filtered water, adjust to taste, 0.5-1 minute, 6 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot.
Gongfu brewing guide:
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 8 grams (3 tbsp) of dry leaves for 100 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 10s, 10s, 20s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
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