Wuyi Oolong

Wuyi oolongs, also known as rock teas, stand out among other oolongs due to their unique terroir and production characteristics. They are grown in the Wuyi Mountains in Fujian Province, known for its rocky ridges and rich biodiversity. These teas are characterised by a rich, warm aroma with spicy, bread-like, floral and even chocolate notes, as well as a dense, sweet taste with a warming hint of roasted grains.

Wuyi oolongs have a mild stimulating effect on the central nervous system, increasing brain activity and relieving mental fatigue.

How to brew:
Any utensil is suitable for brewing Wuyi oolong, including a gaiwan or an Yixing teapot. The aroma will be more pronounced in a gaiwan, while the taste will be fuller in a teapot.

Pouring:
1. Pour 6-7 grams of tea leaves per 100 ml of water into a well-warmed pot. Shake and smell the aroma of the warmed leaves.
2. Use water at 90–95°C for brewing. This will enhance the flavour. Pour the first infusion into the chahai almost immediately: if you don't over-brew Wuyi oolong, it will give a stunningly bright aroma.
3. Repeat the infusions until it tastes good, increasing the exposure time by 2 seconds.

High-quality Wuyi oolong can withstand up to 5 pours.

Infusion:
Put the tea into the teapot at a ratio of 2 g of tea per 100 ml of water. Pour boiling water at 90–95°C over the tea. Infuse for 3–4 minutes.