This Wu Yi oolong is named for the hunched-over shape of the tree it comes from. A richly flavoured, Wuyishan long leaf oolong which is made to a dark roasted style. The tea has a deep chocolate character with a hint of malt on the palate. It is one of the better oolongs for meals and an excellent after dinner choice. It is one of the four famous bushes (Da Hong Pao, Bai Ji Guan, Tie Luo Han, Shui Jin Gui) of Wuyi. It has a complex, mineral-rich flavor. Brew it in a gai wan for best results.

Zhengyan Shui Jin Gui Golden Water Turtle Oolong Tea 02

$56.00

Wu Yi Mountain is not only the home to the famous Da Hong Pao, but also to other great teas like the bai ji guan. The leaves of the bai ji guan are green/yellow. And the soil of Wu Yi has big rocks from an ancient volcano, which gives the tea its unique character.

Bai Ji Guan has been famous since the early Ming Dynasty (1368-1644AD). Believed to be an antidote to poison, the monks of Wuyi used this tea to save the life of a sick child of an important official. The tea was later presented to the Emperor and became a regular tribute tea. The name Bai Ji Guan—literally, “white cock’s comb”—refers to the unique color of the new-grown leaves from the spring harvest: the shape and color of the leaves is said to look like the comb of a large cock. One of the most unique teas of Wuyi Shan, Bai Ji Guan contains hints of a chocolate maltiness, a unique light keemun-like flavor, and a bit of peach, a very delicate after taste and a sense of sweetness, like english toffee.

Premium Bai Ji Guan White Cockscomb Oolong tea 01

$49.00

Premium Tie Luo Han Iron Arhat Oolong Tea

$42.00

Tie Luo Han, all but unknown abroad, is the cultivar responsible for one of the four most famous yan cha, the great “rock teas” grown on cliffs in the Wuyi Shan area of Northern Fujian, the Chinese province on the southeastern coast facing Taiwan. Luo Han is derived from an ancient Buddhist Sanskrit term, “Arahantâ€� which was earlier derived from “Arihanâ€� (those who subdue or attain victory over foes). Tie Luo Han might be fancifully translated “Iron Apostle” or “Iron Warrior Monk” being the Chinese for “arhat” or “bodhisattva,” and “iron” describing the tea’s darkish appearance. This oolong tea has a subtle and pleasant aroma, the color of the liquor is a clear and rich orange combined with a delicate floral fragrance. It is full-bodied and supple, with gentle floral notes and the traditional long-lasting finish of oolongs from the Wuyi region. Da Hong Pao (Big Red Robe), Bai Ji Guan (White Cockscomb), Tie Luo Han (Iron Arhat), and Shui Jin Gui (Golden Water Turtle) are the best oolong teas from China.

Rou Gui oolong tea is one of famous Wuyi Cliff Tea from Wuyi Mountain of Fu Jian.

Wuyi Cliff Oolong has long, curly leaves resembling iron shards. The leaves are hand-rolled into the traditional twisted Yan Cha form and pan-fired at their aromatic peak to arrest oxidation. Afterwards they are charcoal-fired in small batches to produce the deep green color and rich flavor that have made this tea one of China’s most famous tea. The aroma of the dry leaf is deliciously sweet while the dark amber infusion is soft, smooth and malt.

Rou Gui is famous for its lingering and rich flowery aroma, being so good that you will be captivated before you even drink the tea. The infusion produces cups of strong, amber-colored beverage.

To Enjoy: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.

Premium Zhengyan Rou Gui Cinnamon Oolong tea 02

$55.00

Wuyi tea

WuYi Tea, also known as WuYi Yan Tea or WuYi Oolong Tea, Form WuYi mountain Fujian, china. The most famous and expensive Oolong teas are made here but the production is still usually accredited as organic. A lot of Shui Xian is grown elsewhere in Fujian. Some of the better known cliff teas are:

Da Hong Pao (15)

ShuiXian

Rou Gui

Tie Luo Han

Bai Ji Guan

Shui Jin Gui

Qi Zhong

Lao Jun Mei

Ban Tian Yao

Fo Shou

Xiao Hong Pao

WuYi Qi Lan

Bu Lao Dan

We will introduce these WuYi Tea for you one by one on our blog.

Da Hong Pao tea one kind of wuyi yan tea, the top variety of oolong tea, is grown on a precipitous cliff in the legendary Wu Yi mountain area.

Among all Bohea teas, Da Hong Pao has the best reputation. Da Hong Pao is a myth of Chinese tea, since so many mythic stories about it but so rare it is–it’s said only several liangs available each year. The “TRUE” Da Hong Pao is nearly impossible to gain.

The original Da hong pao is made from the tea plants which grown in a cliff in Wuyi mountain. The location of that cliff is named “Nine Drgaon Cave” . Throughout the year, the transudatory fountain from crevices between rocks nourish the four “Da hong pao” tea plants which survive after one thousand years. Da hong pao plants is the natural peerless production. Each liang of “TURE” Da hong pao is sold at thousands US dollars.

The tightly twisted leaves of Da hong pao are greenish brown in color. The orange tea liquid come with strong floral fragrance. Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain. After tasting, the fragrance will last in your mouth for long time.

The Da hong pao tea available in tea market is made from tea plants which cloned from the original “Da hong pao” plants in cliff.

Wu Yi Mountain is best known for its spectacular network of rocky hills, winding rivers, and beautiful caves.

Biologists love it here for the mountain’s amazing array of life that’s rarely seen anywhere in the world – it is home to almost 10,000 species of plants and animals.

The mountain area enjoys a subtropical, warm climate characterized by high humidity and plenty of rain. Here, summers are long and winters are short, providing ideal conditions for growing oolong tea.

Easily the most unique characteristic of Wu Yi Mountain is that all of the tea grown here has a unique “rock flavor” That’s because Da Hong Pao and the other Wu Yi tea plants grow in solid, nutrient-rich rocks.

But unlike other oolong tea, Da Hong Pao originated from only four small tea brushes that hang from a sheer cliff on Wu Yi Mountain. Now most Da Hong Pao tea comes from cuttings of these tea brushes, and leaves from the original tea plants sell for hundreds of dollars an ounce. The cliff where those plants grow is under contestant protection by the Chinese military.

Now we will how you the Critic of Da Hong Pao

Purebred Da Hong Pao
Price: about 3000$/1kg.
Tea from jiulongke Purebred mother tree.
Manual made by hand.

dahongpao

Step one, select 6g Da Hong Pao tea.
Observe:
it contains red, black and green 3 colors ( this shows its made by manual ) and looks dry, smells spicy.

dahongpao

Step Two, put the 6g Da Hong Pao into a 105 milliliters’ cup, we will see the tea hold a half of the cup

dahongpao

Step three, use 100℃ water brew the tea. There are 8 cups and the chef time are 15 seconds, 25s, 40s, 1 minute, 1m 15s, 1m 30s, 1m 45s and 2m.
Liquor color is clear and bright, orange-yellow.

dahongpao

Step four, see the tea after brewing. After the 8th cup, put the tea into water we find outside of the leaves is red and middle of the leaves is clear and green.

mother tree of da hong pao

jiulongke Purebred mother tree of Da Hong Pao tea

You can buy Da Hong Pao tea on our shop here.

The Oolong tea is half fermentation tea, is situated between between the black tea and green tea’s kind of tea. The Oolong tea technical process usually has following several working procedures: 1st, exposes to the sun blue (or heats up fading) its goal is evaporates small part of moisture content, simultaneously activates the enzyme activeness, is advantageous to the Oolong tea fragrance formation. Exposes to the sun blue generally grasps exposes to the sun goes against the sagging to the leaf, the leaf color , the tea fragrant has reveals then, may not excessively. 2nd, dries in the sun blue is causes leaf and the stem stem minute flows, anew balances, causes the leaf from to wither the condition to restore to the basic stiff condition, is advantageous for next step swings blue carrying on. 3rd, swings the blue also name to do blue, is puts the leaf in swings blue machine in, causes the leaf to tumble, between the leaf and the leaf, between the leaf and the drum wall occurs collides and rubs, the leaf edge fractional damage, the tea polyphenol oxypolymerization, the partial fragrance ingredient drifts away, is advantageous to the Oolong tea quality characteristic formation. Swings the blue degree differently to have a difference according to the Oolong tea type, Mount Wuyi’s Oolong tea makes the blue fermentation degree to be heavier, contour luster brown brown, soup color often orange yellow; But Anxi’s Minnan Oolong tea makes the blue fermentation degree lighter, the tea contour luster is blue brown, soup color green-yellow to golden yellow. Taiwan Oolong tea, because makes the blue fermentation degree differently to have the light fermentation the delicate fragrance Oolong tea, the mildly fermented tea; Also has the moderate fermentation frozen to go against the Oolong tea, the Oolong tea; Also has pekoe Wu Long which the specific weight ferments. The Taiwan Oolong tea was in recent years high , frozen goes against Wu Long and so on gradually to tend to the light fermentation, the pursue delicate fragrance and the colored fragrance. 4th, the Oolong tea swings blue, dries in the sun blue repeatedly many times after, the Oolong tea unique flower fragrance or the fruit fragrance can display. the Oolong tea often must grasp “the green leaf red borders” the appearance, in other words, must wait till the leaf blade edge to be partial is moderate. 5th, swings blue, dries in the sun blue achieved moderate later immediately will carry on fries blue, the similar green tea , the goal will be evaporates the moisture content using the high temperature, will cause the leaf qualitative change to be soft, stops fermenting , maintenance Oolong tea quality characteristic. After 6th, fries blue may rub twists, rubs twists Cheng Tiaohou to be possible duplicate to fry or initially to dry, after reduces the certain moisture content, if is makes the linearity Oolong tea to carry on duplicate kneads together duplicate dries, dries to dryly up to. If is makes the hemispheroid or a Oolong tea, duplicate will fry later to carry on the package to rub. The so-called package rubs, is puts the tea in together the square shape cotton fabric, draws in four jiao, and unceasingly rolls tea Bao Jin rubs. Causes the tea after Bao Rou after, gradually assumes granulated. Taiwan frozen goes against Wu Long, the Fujian Anxi’s Oolong tea, all must pass through Bao Rouzhei a working procedure, sometimes also must repeatedly wrap rubs can achieve the pellet goal. 7th, duplicate rubs or Bao Rouhou carries on drying, by now the low temperature slowly roasted the technology, to the Oolong tea fragrance formation was extremely important.

Oolong tea is good for human’s health is well know as chinese, japanese and recently, oolongs have become interesting to the West because of current research being done with obesity and weight loss, oolong teas with heavier oxidation have been famous for hundreds of years for aiding digestion, curing headaches, and cleansing the system from excessive use of smoke and alcohol. Though promising research has been published, the weight loss claims surrounding oolong tea have yet to be substantiated by a large body of western medical research. Beware of unscrupulous merchants trumpeting claims of weight loss to mask poor quality tea. As with all tea, we suggest the health benefits are just icing on the cake; the experience of drinking these teas are what it’s all about.

Still, physiological comforts to drinking oolong can be quite blatant if one takes some tea (especially Dan Cong!) after a heavy meal. Soothing to the stomach, oolong tea is a great counter balance to rich or greasy food.

A famous culinary grease cutter in its own right, Rock Oolong tea also offers nutrients from the mineral rich soil of Wu Yi Shan, which are popularly believed to benefit joint health, to relieve muscle aches and are considerably popular in Japan as an aid to liver health.

On the other end of oolong’s spectrum of processing, the lightly oxidized teas Anxi and Taiwanese oolong is viewed by traditional Chinese medicine as beneficial to the respiratory system.