Origin: Wuyishan,  Fujian, China 武夷山‧福建‧中國
Style: Deep oxidized, full bodied, rosted rice aroma, nutty flavour 
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Brown
Wet leaf style: Brownish Red
Tea color: Crimson
Certification: USDA, BCS, JAS certified organic

Wuyi Oolong is one of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. Here Oolong is not only indicating a tea style, but also a tea varietal. There are 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Our Wuyi Oolong is the Oolong style Oolong varietal Oolong Tea, occupies long lasting nutty roasted aroma. Partial oxidized Oolong tea was originated from the royal tea blocks "Long Tuan"(龍團) and "Feng Bing"(鳳餅) about 1000 years ago in Sung Dynasty. Oolong tea was officially named as "Oolong" 300 years ago in Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labor and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly, needs days to process. Wuyi Oolong is even more aromatic after aging.

Brewing:
Start with 1.5 tsp for 120cc 95℃ water, steam about 1 minute for the first brew to unroll the leaves. 30 seconds for the second infusion, double the timing for the following infusions. Provides 3 or more infusions.
The tea leaves need to be fully expanded in the container, don't to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of slender style dry loose tea should be no more than 1/2 of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.