Formosa Wuyi Oolong
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Wuyi cultivar from Mingjian, vintage 2014, traditionally processed Dongding style
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In Taiwan, the name Wuyi designates a specific cultivar and initially has nothing to do with the tea-growing region of Wuyishan in China. It has been cultivated in Taiwan for a very long time, so its traces are lost somewhere in the past. Nevertheless, it is very likely that tea plants from Wuyishan came to Taiwan in the 19th or 18th century, were cultivated there and were then given the name Wuyi Kultivar. The Wuyi cultivar is also more strongly oxidized and more strongly roasted, following the tradition of Wuyishan. In the Muzha region, it is often processed in traditional Tieguanyin style and twisted in Pinglin, more in the Wuyishan tradition.
This Wuyi Wulong comes from Mingjian and was traditionally processed Dongding style. This means that ripe leaves, medium oxidation and roasting do not overlay the tea’s own aromas but intensify and refine the overall composition. The golden-yellow infusion colour clearly shows the medium degree of oxidation and the not too strong roasting. The aroma is quite complex and difficult to describe, but if you have drunk Wuyi more than once you will recognize it by its typical varietal character, which is quite different from the 4 classics on Taiwan (Qingxin, Jinxuan, Cuiyu, Sijichun). The first impression is mostly rather spicy or malty, but if you continue to taste it, the fruity and floral notes of the Wuyi cultivar suddenly come through, which give it its very own charm.
As a passionate tea drinker, the constant reduction to fewer and fewer cultivars in tea cultivation is perceived as a great loss of diversity. Because no other processing method among all types of tea can offer such a wide range of aromas and characteristics as Wulong teas. The Wuyi cultivar shows a small, for most people quite unknown, section of the rich world of Wulong teas from Taiwan.
Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest date: spring 2014
Aroma: complex, spicy-malty, yet with light fruity-floral notes between the lines
Oxidation: about 50%
Origin: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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