Oolong Varietals
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques. These varietals and processing methods are native to Taiwan and China's Fujian province.
Da Hong Pao
Most famous of all Wuyi varietals is Da Hong Pao. Only a few original plants remain and have been closely guarded. Most other tea gardens in Wuyishan contain second and third generation strains of the Da Hong Pao plants.
Season
Although this tea is quite hardy and maintains its flavor well over time, it is best when enjoyed fresh in April and May.
Flavor Profile
Smooth taste, toasty cocoa aroma with hints of smokiness and ripe fruit. Makes a delicious iced tea.
Suggested use
Brew two teaspoons of leaf in twelve ounces of pure spring or filtered water at 185°F for four minutes. Provides at least three infusions.
Other ingredients
Oolong tea leaves.
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