- Rougui Wuyi Oolong Background
- Chinese Sacred Lily Oolong Preparation
Through years of research, trial & error a new cultivar carrying the best traits of all the finest Wuyi natural cultivars is now mature and producing. Introducing Chinese Sacred Lily oolong. Perhaps the most beautiful of all Wuyi oolongs, our Chinese Sacred Lily is grown deep in the steep mountains away from the touristy spots and masterfully processed for subtlety, complexity, and smoothness in taste. Sacred Lily is a tea that no true oolong connoisseur should miss.
The cleansing, fresh, sweet woodsy aroma has accents of cinnamon and Chinese sacred lily (Narcissus tazetta, Shuixian). With hints of citrus peel the smooth, malty infusion carries through with a cooling sensation between the teeth and an underlying woodsy tone. The soothing, round body is accented with touches of cinnamon, citrus peel and Chinese licorice root with a long, malty-sweet aftertaste and cooling aftereffect at the teeth, the tongue and the throat.
Mount Wuyi is the kingdom for oolong tea. Wuyi Rock tea, also called Yancha, is divided into five catagories: Dahongpao, Mingcong, Rougui, Shuixian and Qizhong. Each of these has its own unique characteristics.Our Sacred Lily is oxidized between 40-45%. The long, twisted, medium roasted leaves are fired over a charcoal fire in the traditional manner. The initial aroma and flavor of charcoal gives way to an incredible sweet woodsy aroma with accents of cinnamon and Chinese sacred lily (Narcissus tazetta, Shuixian). The gold colored liquor has a smooth round, medium body and lingering aftertaste.
Ingredients: Artisan Wuyi Rock Oolong tea,
Origin: Fujian Province, China
Mount Wuyi is the kingdom for oolong tea. Wuyi Rock tea, also called Yancha, is divided into five categories: Dahong Pao, Mingcong, Rougui, Shuixian and Qizhong. Each of these has its own unique characteristics. Rougui was the first tea variety from the Wuyi region to receive popular acclaim in the last few hundred years . Rougui, together with Shuixian, are the primary varieties of Wuyi Yancha. The Rougui shrub has a medium size leaf and sprouts later in the season than most teas. It is characterized by heavy, tightly twisted tea strips, black and sand green in color, with a unique nose that carries both the floral brightness of the Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma.
Wuyi Rock Oolong is some of the purest tea available on world markets. This rare oolong tea hails from Mount Wuyi in Nanping Prefecture, Fujian Province, up along the border of Jiangxi Province, in what is now a UNESCO World Heritage Site.
In 1999, UNESCO listed the mountain as a World Heritage Site in part owing to its outstanding biodiversity. According to the UN, Mount Wuyi Is one of the World's finest, intact, subtropical forests. Further complimenting the region's reputation, Mount Wuyi is registered with the Chinese Government as a biodiversity conservation zone.
The climate of the region is relatively humid due to the fact that the Mountain prevents cool air from entering the valley, and the presence of the 9 Bend River meandering through its valleys. Living within this subtropical paradise is an almost uncountable number of species of flora and fauna. Many of the plant species living on the Mountain are considered relics of a bygone age, no longer found anywhere else on the planet. The wildlife is equally as spectacular. An estimated 5000 reptile, amphibian and insect species call the protected area home. Like the plant life, many of these creatures are found nowhere else on earth. To say the region is breathtakingly pristine is an understatement.
Water Temperature: 194-203 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 3 fl oz water): 2 rounded Tbl. (5 grams)
Steep Time: 20 seconds to 1 minute
Number of Infusions: 10
Oolong tea is best brewed gongfu style using an earthenware Yixing pot or a lidded gaiwan using a high leaf to water ratio. We recommend using 5 grams (approximately 3 rounded Tbl.) per 5 ounces of water. Bring the water to approximately 195 degrees--just below the boiling point. (We recommend using water at 194 F (90 C) for longer durations and 203 F (95 C) for shorter durations.) Put the tea into a pre-warmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds pour out and discard the first infusion and refill the pot. Steep for approximately 20 seconds to 1 minute. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. If using a pot without an infuser, decant the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We strongly encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water. The infuser can then be removed after the preferred steeping time and then re-used for subsequent infusions. Failing that, we recommend decanting the tea into a clean warm pot or serving pitcher. This tea can be infused as many as 10 times increasing temperature and steeping time with each infusion. This tea is too good to waste!
Our Chinese Sacred Lily Oolong is a great tea for experimenting with various gongfu techniques for different taste effects.