Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves. Grown in high-altitude, shorter daylight and greater temperature variations concentrate the aromatic oils in the slow budding leaves. They are well known amongst tea enthusiasts for their creamy texture and buttery taste.
The expertise of M.Nen Yu is doubly honored here with this tasty cooking of Dong Ding. The dark khaki leaves exhibit from their infusion intoxicating fragrances of berries (raspberry jam), honey and toast. Its liquor, rich and creamy, reveals a nice balance between its wooded and vegetal aspects. This generous tea also features an exotic finish of pineapple and flowers.
A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.
Harvested in the vicinity of Dong Ding, the leaves of this wulong offer various colours from khaki to dark green, reflecting their moderate oxidation. The brew offers generous aromas of flowers and red fruits. The amber liquor is velvety and well balanced. Fine notes of spice bread (cinnamon) lead us to the soft sweet finish.
Produced in Taiwan, Jin Shuan is the original “cream wulong”. This cultivar is single handedly responsible for the explosion of milk additives on today’s tea markets. Enjoyed by Taiwanese for its creamy texture and buttery aromas, we offer it here in its simplest form, void of any augmented flavours. You’ll find refreshing flowery notes (lily, dandelions) alongside vanilla overtones and, perhaps, a subtle spicy finish (cinnamon, nutmeg). All famously coated in this thick and syrupy texture.
This high mountain wulong tea was harvested from Mr. Chang Fu Chin’s garden, located on the slopes of the ‘Pear Mountain' (Li Shan) at over 2000 m. Its beautiful leaves, exploding with aromatic oils, deliver a supple and vegetal liquor, enhanced by a velvety texture and charming flowery aromas. Its sweet and lingering finish aptly completes the fascinating flavour profile of this grand cru !
A classic black wulong from Guangdong, both very suave and exotic. This tea comes from a less exploited side of the Dan Cong Mountains where crops are grown without chemicals. Its lively and fruity liquor (guava and honeydew melon) displays intense honey and floral fragrances. Powerful in the mouth, vegetal and woody notes are supported by generous tannins. Produced from thirty years old plants, this deep and well balanced tea offers a lot of infusions. Its finish is long, true to its name (meaning "taste of origin"), and worthy of exceptional teas.
A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages. Makes as excellent an iced tea as it does a hot tea.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style. From the well-known Fengxi village, the Mi Lan Xiang cultivar (litt. “Honey Orchid Fragrance”) really is the flagship of the genre.
The Feng Huang Mountains of China produce a few wulongs from single tea trees.
Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer. Fragrances of coffee, candied fruit and Turkish apricots. The remarkable lingering aftertaste makes this an exceptional tea.