CINNAMON
WULONG
★ PESTICIDE-FREE

Wuyishan, Fujian, China

Legendary representative of highly-fermented wulong tea also known as Yan Cha "Rock tea". One of the top 10 Chinese teas of all time with a hundred years of history. One of the best teas on the planet due to its unique fragrance and taste. Famous for its heavy roasted, sweet flavour called Yan Yun "Rock rhyme". This Highest Mastery Tea is made in the family of a tea master who has produced this tea for generations using a family recipe. MORE

AROMA
Smoky, spicy
TASTE
Nutty, woody

HARVEST: Spring, 2022

This tea is one of a kind. True ceremonial tea requires a special attitude and teaware to appreciate all the nuances. I hope you have a Yixing teapot, or at least a gaiwan, to do it properly. I recommend following all Gongfu Cha steps to appreciate all the nuances. It's worth it to use quality water and boil it over the fire.

Grown in rocky terrain with unique soil and climate, these matured tea leaves can give a very special taste. Don't hurry and enjoy the aroma as well as the beauty of the whole tea leaf. Woody, smoky, and nutty aroma with bakery notes. Very delicate and gentle fragrance hard to describe.

ORIGIN
Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains.
WuYi has been a place of religious concentration for over a thousand years. For Taoists, Buddhists, and Confucian WuYi continue to be the most important place to stay. The excellent and incomparable soil, climate, and energy of the WuYi mountains are reflected in the taste and aroma of rock tea. "The magnificence of the WuYi mountains - cliffs, flowers, a crystal river, the earth, the sky, and the divine spirit - so naturally and neatly unfolds in a cup of good rock wulong".

ORGANOLEPTICS
The aroma of the dried leaves is bright and rich with sweet, baked, woody, smoky, and dried fruit notes. Hints of licorice and ginseng. After warming up, the aroma reveals more woody and baked notes. Bakery spices, cinnamon, pepper, as well as light oud motifs. After rinsing, the aroma opens into a smooth, fiery, smoky, woody universe.

The taste is soft, and sweet, with fruity, smoky, mineral notes. The taste is rich and intense, and with longer infusions, it becomes thick, and deep, with woody notes and a slight bitterness of cacao beans. The tea is bright, yet has a calm character and a harmonizing effect. Cognac color of the infusion. The mellow texture and long sweet mineral aftertaste create a unique organoleptic symphony. The empty bowl contains sweet bakery and perfume motifs, with notes of powdered sugar and oud woody notes.

Try one of the best Wuyishan Teas from AN SHIM TEA COLLECTION