WUYI WULONG Oolong Tea

WUYI MOUNTAINS OOLONG OOLONG · CHINA Taste tags:Roasted · Woody · Mineral How to brewGaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps OriginChina · Fujian · Wuyi MountainsSouthern foothills · around 300 m · mature tea bushes FactsheetWuyi oolong · traditional blend · semi-oxidized · roasted HOW THE TEA TASTES Wuyi Mountains Oolong A traditional Wuyi-style blend with a deep roasted character, warm woody notes and a mineral finish. The liquor is full-bodied and structured, gradually becoming softer and sweeter over successive infusions. The blend includes Shui Xian, Mao Xie and other traditional cultivars from mature tea bushes. Main taste notes:Roasted · Woody · Mineral Intensity:4 of 5 · deep and structured For the taste diagram:Vegetal — 1/5Floral — 2/5Sweet — 3/5Roasty — 5/5Spicy — 2/5Fruity — 2/5Wood / earthy — 4/5 HOW TO BREW IT Gongfu, in a gaiwan Use 7 g per 120 ml of water at 100°C. Begin with a short 5–10 second infusion and gradually extend the brewing time. AMOUNT OF TEA7 g per 150 ml TEMPERATURE 95°C FIRST STEEP5–10 sec Western style Use 4 g per 300 ml of water at 95–100°C. Steep for 3–4 minutes. WHERE IT COMES FROM Wuyi Mountains, Fujian, China This traditional oolong blend comes from tea bushes over 40 years old growing on the southern foothills of the Wuyi Mountains at approximately 300 meters. The blend includes Shui Xian, Mao Xie and other cultivars. Harvested in May and June, the leaves are processed using classic northern Fujian oolong techniques: withering, oxidation, fixation, rolling, drying and refinement. Tags:📍 Wuyi Mountains · Fujian⛰️ Around 300 m🌳 40+ year-old bushes🍃 Shui Xian · Mao Xie · blend🔥 Traditional roasting FACTSHEET TYPEWuyi oolong · blended · semi-oxidized · roasted GOOD FORAfternoon · After meals · Long Gongfu sessions HARVESTMay–June CULTIVARSShui Xian · Mao Xie · others ORIGINWuyi Mountains · Fujian · China · around 300 m INTENSITY4 of 5 · deep and structured BREWING7 g / 150 ml · 95°C · 5–10 sec STEEPSMultiple infusions