Wuyi Rock Oolong

$ 18.00 

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A rich, complex and darkly oxidized oolong from one of the most scenic & historic regions in China.  The Wuyi Mountains are the birthplace of oolong and are the source of this tea's minerality and subtle note of cinnamon.

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 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.

    • Grown in the Wuyi Mountains of northwest Fujian Province, this tea is often called Rou Gui, which means “meat” and “bark/cinnamon,” indicating high value
    • 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 workers use high dry heat to stop oxidation
    • The tea's dark brown liquor is malty with notes of dried fig, raisin and then a long lasting finish of mouth-watering minerality
    • Bohea is the westernized word for Wuyi, which has been a prime tea production area since the 9th century
    • This tea is made up of the 2nd and 3rd leaves from the branches of the tea plants
    • The poor quality of the soil causes the tea trees to develop long tap roots, which extract vitamins and minerals from deep within the earth
    • 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
  • China, Fujian Province oolong tea: 100%

  • Oriental Beauty (Dong Feng Mei Ren), Dan Cong Feng Huang, Nepali Champagne Oolong, China Oolong

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