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).
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.
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.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
This one is called "scent of honeyed orchid", and the infusion of its long twisted leaves deploys rich aromas of flowers and exotic fruits (litchi).
The Feng Huang Mountains of China produce a few wulongs from single tea trees.