Taiwan Wuyi Oolong
This variant is currently sold out.
This Taiwanese Oolong has the distinctive mineral notes common in Wuyi Mountain oolongs from China's Fujian Province. The Taiwan Wuyi version is oxidized less and roasted longer. The result is a toasty tea with prominent notes of caramelized fruit and roasted chestnut.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
1-2 tsp per 8 oz of water, 195°F, 4-5 min.
When using a yixing teapot or a gaiwan, use twice as much tea and steep the same tea leaves 1-2 minutes multiple times until the flavor fades.
- This tea transplant grows at the heart of Taiwan in Nantou County.
- Tea leaves are partially withered in weak sunlight and finished indoors
- The workers use bamboo trays to toss and lightly bruise the leaves
- After hand-rolling the tea leaves, the tea gets roasted which differs from traditional Wuyi processes.
- The tea's dark brown liquor is toasty with hints of roasted apricot and a finish of minerality.
- The poor quality of the soil causes the tea bush to develop long taproots, which extract vitamins and minerals from deep within the earth
- Wuyi Oolong is very popular in Taiwan which prompted the acquisition of Wuyi cultivars to grow locally making the tea more affordable.
- Granola, Toasted Bagels
- Oatmeal with raisins and dusted with cinnamon
- Sautéed mushrooms
- Fresh, dried, baked or grilled apricots or peaches
- Stir-fried vegetables with chicken or pork
- Any chocolate dessert
Taiwan, Nantou County oolong tea: 100%