This Rock Oolong has a roasty, slight honey-sweet flavor, balanced with floral, mineral, and spice notes. Complex and, well, it is just so yummy.
Made by Mr. Tang Shuang Jiang, of Fujian, China, the leaves have been oxidized and baked at moderate levels to produce the long, dark, twisted leaves that define Rock Oolongs.
Also known as Wuyi Yan Cha (“Wuyi Rock Tea”), it is named for the rocky terrain of the Wuyi mountains in the northern portion of the Fujian province in China.
(Yield: approx. 18 servings per 2 oz.)
Ingredients: oolong tea
Western Style: 1 ½ tsp / 8 oz water at 195° F for 3 minutes
Gongfu Style: 6 grams per 4-6 oz. water at 195° F. After initial quick rinse, 30 seconds each infusion.