Wu Yi Black Tea

Tea Garden: Yu Family Organic Tea Garden
Farming Methods: Hand picked, Organic farming
Production Methods: 90%-100% oxidised. Forrmosa black tea making process

The Wuyi leaves used to make this tea come from bushes that are direct descendants of Wuyi tea bushes brought to Taiwan from northern Fujian before the Japanese rule (1895 – 1945). The Taiwanese plants have evolved very differently from their Chinese cousins in the last century. Today, this is a quite a rare cultivar in Taiwan. One generation ago, it was still quite common but with the growing popularity of fragrant greener style oolong teas, it was swiftly abandoned all throughout the island. Our Taiwan colleague, through a casual conversation with some local village elders were informed of a patch of Wuyi tea bushes that were still growing in an isolated tea garden. Our team visited the remote garden and were able acquire some tea leaves and make the first batch of Wuyi tea last year (2019). Following batches followed in the footsteps of the first production with the addition of an extra tumble frying step before drying the leaves to give it a nice smooth cereal-like sweetness. The result is a uniquely satisfying tea with a noticeable earthy mineral component in the taste, a heady spiciness of mace and local cinnamon in the aroma along with the sweet mouth feel and aftertaste that is definitive of Chinese rock teas. The tannins are smooth and silky making it very easy to drink. This tea will appeal more to darker Oolong tea drinkers than rich Assamica black tea drinkers. Similar to their distant cousins, this Wuyi black shows great potential for ageing. A rare and authentic tea drinking experience!

Suggested Brewing (adjust according to personal preferences)
Water Temperature: 95-100°C/203-212°F
Amount: 2-3g per 150ml teacup
Steeping Time: 3 minutes
# of Infusions: 2-3 infusions