This Chinese Wulong from the Wuyi Mountains (Fujian) was cultivated and harvested by the very skilled Ms. Huang in stunning her high-altitude garden. Her meticulous work is obvious at every stages of the process all the way to your cup.
Once infused, the carefully roasted leaves give off generous fruity, woody and floral scents. The infusion is velvety and sweet (honey), and aromatic notes of roasted nuts (pecans) and spices develop to compliment the initial scents.
A nicely balanced tea with a smooth and refreshing 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.
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains in China, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor.
Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).
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