This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.
Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).
Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Initial impression from this Taiwanese highland wulong is an aroma of ground-cherry and wheat-grass which evolves into fresh vanilla and flowers.
Mituoyan is located in the Wuyishan National Park (Wuyi Mountains) in China’s Fujian Province, making this Rou Gui a Zheng Yan tea. This specific volcanic terroir, has made its reputation with a style of Wulong teas, known as "rock teas”.
The Ma Tou (“horse head”) section in Wuyi National Park is known to produce some of the best Rou Gui in the World.
This rock wulong, entirely handmade, was produced from leaves from plants aged 60 to 80 years in theprivileged zone of the terroir of the magnificent Wuyi mountains, giving it the name Zheng Yan Cha. From its leaves, roasted according to tradition (wood fire), once rinsed, emerges inviting aromas of dried fruit and grilled nuts. Its liquor, rich and oily, is woody and carpets the inside of the mouth abundantly with its sweet, mineral and tangy flavors, also evoking Japanese pear. A balanced and complex tea offering a long and sublime finish.
Rolled into thin twists, true to the style of Guangdong, this wulong has, however, been roasted only once (rather than twice) preserving its greenness and its distinctly floral aromatic bouquet.
Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists.
Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years.