This oolong tea is made from broken Zheng Yan leaves, offering a cost-effective alternative to whole-leaf versions. Aged in the Wuyi Mountains since 2014, it enhances the aroma and flavor, resulting in a rich and complex tea.
Tea Type | Oolong (Cultivar: Zheng Yan ) Flavors | Minerality, stone fruit, juicy, molasses, and cherry.
A smooth and rich oolong tea that is best enjoyed without milk or sugar. To fully appreciate its flavors, follow the steeping instructions for “Gong Fu Cha” below.
Ingredients: This is a 70% oxidized oolong tea from the Wuyi Mountains in Fujian Province, China.
How to Steep: To fully enjoy the exceptional flavors of this artisan tea, follow these steps:
- Rinse: Break off an 8 g block of tea into a small teapot. Pour 6–8 oz of boiling water over the tea leaves and decant immediately. Do not remove the tea leaves from the teapot.
- Steeping #1: Pour water into the teapot and let it steep for 50 seconds.
- Steeping #2 and #3: Steep for 25 seconds each.
- After Steep #3: Add an extra 10 seconds to each subsequent steeping until the flavor starts to fade.
Note: Thanks to the high quality and aging of this Wuyi oolong, you can infuse the same tea leaves 7-8 times.
Fun Fact: Rock oolong tea is categorized into three types: Zheng Yan (authentic rock tea), Ban Yan (semi-rock tea), and Zhou Bien Cha (outside tea). Zheng Yan is grown in the Scenic Park, a UNESCO World Heritage Site, and is valued for its mineral-rich soil. Ban Yan is cultivated in Wuyi City but outside the park, while Zhou Bien Cha refers to tea grown outside the region.
Similar Teas: Zheng Shan Xiao Zhong black, Qilan Tea oolong, Yellow Goddess
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