From the famous mountain Dong Ding and cooked in the traditional way on wood charcoal, this tea has a nice mix of dark leaves.
Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers.
Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.
Harvested in the vicinity of Dong Ding, this Taiwanese Wulong tea benefits from the presence of Jacobiasca formosana in the tea gardens, a small leafhopper that sparks a hormonal reaction in the plant by biting its leaves.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
Taiwanese artist Lin Jianhong has created this celadon work of art, a unique cup with a velvety texture and an enveloping finish.
A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.
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