BAI SE HUO SHAN WULONG
GUANGXI VULCANO OOLONG
WULONG
★ PESTICIDE-FREE GARDENING
Baise, Guangxi, China
Bai Se Huo Shan Wulong, also known as Volcano Wulong, is a distinctive wulong tea from Guangxi, shaped by a unique volcanic terroir. The mineral-rich environment contributes to a more structured and expressive profile compared to typical wulong teas. This tea is valued for its balance of floral notes, gentle sweetness, and a subtle mineral depth. MORE
AROMA
Milky, creamy, buttery
TASTE
Floral, creamy, nutty
ALTITUDE: 2000 m
VARIETAL: Ai Jiao
HARVEST: Spring, 2022
WULONG
★ PESTICIDE-FREE GARDENING
Baise, Guangxi, China
Bai Se Huo Shan Wulong, also known as Volcano Wulong, is a distinctive wulong tea from Guangxi, shaped by a unique volcanic terroir. The mineral-rich environment contributes to a more structured and expressive profile compared to typical wulong teas. This tea is valued for its balance of floral notes, gentle sweetness, and a subtle mineral depth. MORE
AROMA
Milky, creamy, buttery
TASTE
Floral, creamy, nutty
ALTITUDE: 2000 m
VARIETAL: Ai Jiao
HARVEST: Spring, 2022
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Bai Se Huo Shan Wulong, also known as Volcano Wulong, is a wulong tea produced in the Baise area of Guangxi, in China. It is made from local tea plant material adapted to the regional environment, resulting in a profile that differs from more classical Fujian wulong styles. The tea reflects both the characteristics of its origin and the influence of mineral-rich soils associated with volcanic landscapes.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. Careful control of oxidation allows the tea to develop aromatic complexity while maintaining clarity and balance. The leaves are typically shaped through rolling, enabling gradual unfolding during brewing and supporting a layered extraction.
Bai Se Huo Shan Wulong occupies a distinctive position within the broader wulong category, offering an interpretation shaped by less common terroir conditions. It is valued for its structure, smooth texture, and integrated aromatic profile, combining floral tones with gentle sweetness and a subtle mineral depth.
TERROIR
Bai Se Huo Shan Wulong is cultivated in the Baise area of Guangxi, in China, at elevations reaching around 2,000 meters. This high-altitude environment is characterized by cool temperatures, strong day–night variation, frequent mist, and high humidity. These conditions slow leaf development, allowing for the accumulation of aromatic compounds while preserving clarity and structural balance.
The tea is produced from the Ai Jiao cultivar, which is well adapted to mountainous conditions and capable of expressing both aromatic intensity and structural depth. The soils in this region are influenced by mineral-rich geological formations, providing a stable nutrient base and contributing to the density of the leaf material. These factors support the development of a more concentrated and resilient raw material. Microclimate plays a defining role, with diffused sunlight, persistent cloud cover, and constant air movement regulating plant metabolism. At this altitude, the slower growth cycle allows for a balanced composition of amino acids and polyphenols, resulting in both softness and underlying structure. Compared to lower-altitude environments, these conditions contribute to a more refined and stable profile.
Another important aspect is the interaction between terroir and processing. The quality and composition of the leaves grown in Baise directly influence the outcome of partial oxidation and shaping. This integration ensures that the final tea expresses both the high-mountain character of the region and the distinctive qualities of the Ai Jiao cultivar.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted form, showing dark green to deep olive tones with a firm, dense structure typical of high-altitude growth. The aroma of the dry leaves is expressive and complex, with notes of wildflowers, light stone fruit, and a distinct mineral nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where floral and fruity tones are supported by a subtle creamy sweetness and a clear mineral backbone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a refined, slightly rocky depth.
The aroma of the liquor is clean and vivid, with a harmonious combination of floral notes, soft fruit nuances, and a light mineral undertone. The taste is smooth and structured, with a medium body and a slightly viscous, polished texture. A natural sweetness forms the core of the profile, supported by floral and fruity tones and a mild, well-integrated astringency that adds definition. The high-altitude origin is reflected in a subtle cooling sensation and a precise, clean finish. The aftertaste is long and persistent, with a returning sweetness and a refined mineral impression. In the empty cup after drinking, a delicate floral and lightly fruity aroma remains, leaving a clear and elegant final impression.
Bai Se Huo Shan Wulong, also known as Volcano Wulong, is a wulong tea produced in the Baise area of Guangxi, in China. It is made from local tea plant material adapted to the regional environment, resulting in a profile that differs from more classical Fujian wulong styles. The tea reflects both the characteristics of its origin and the influence of mineral-rich soils associated with volcanic landscapes.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. Careful control of oxidation allows the tea to develop aromatic complexity while maintaining clarity and balance. The leaves are typically shaped through rolling, enabling gradual unfolding during brewing and supporting a layered extraction.
Bai Se Huo Shan Wulong occupies a distinctive position within the broader wulong category, offering an interpretation shaped by less common terroir conditions. It is valued for its structure, smooth texture, and integrated aromatic profile, combining floral tones with gentle sweetness and a subtle mineral depth.
TERROIR
Bai Se Huo Shan Wulong is cultivated in the Baise area of Guangxi, in China, at elevations reaching around 2,000 meters. This high-altitude environment is characterized by cool temperatures, strong day–night variation, frequent mist, and high humidity. These conditions slow leaf development, allowing for the accumulation of aromatic compounds while preserving clarity and structural balance.
The tea is produced from the Ai Jiao cultivar, which is well adapted to mountainous conditions and capable of expressing both aromatic intensity and structural depth. The soils in this region are influenced by mineral-rich geological formations, providing a stable nutrient base and contributing to the density of the leaf material. These factors support the development of a more concentrated and resilient raw material. Microclimate plays a defining role, with diffused sunlight, persistent cloud cover, and constant air movement regulating plant metabolism. At this altitude, the slower growth cycle allows for a balanced composition of amino acids and polyphenols, resulting in both softness and underlying structure. Compared to lower-altitude environments, these conditions contribute to a more refined and stable profile.
Another important aspect is the interaction between terroir and processing. The quality and composition of the leaves grown in Baise directly influence the outcome of partial oxidation and shaping. This integration ensures that the final tea expresses both the high-mountain character of the region and the distinctive qualities of the Ai Jiao cultivar.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted form, showing dark green to deep olive tones with a firm, dense structure typical of high-altitude growth. The aroma of the dry leaves is expressive and complex, with notes of wildflowers, light stone fruit, and a distinct mineral nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where floral and fruity tones are supported by a subtle creamy sweetness and a clear mineral backbone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a refined, slightly rocky depth.
The aroma of the liquor is clean and vivid, with a harmonious combination of floral notes, soft fruit nuances, and a light mineral undertone. The taste is smooth and structured, with a medium body and a slightly viscous, polished texture. A natural sweetness forms the core of the profile, supported by floral and fruity tones and a mild, well-integrated astringency that adds definition. The high-altitude origin is reflected in a subtle cooling sensation and a precise, clean finish. The aftertaste is long and persistent, with a returning sweetness and a refined mineral impression. In the empty cup after drinking, a delicate floral and lightly fruity aroma remains, leaving a clear and elegant final impression.
WULONG
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