ALISHAN GU ZAO WEI WULONG CHA
TRADITIONAL ALISHAN WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Alishan, Chiayi, Taiwan
Alishan Gu Zao Wei Wulong Cha is a traditional-style wulong from Alishan, crafted to reflect older processing methods. The term “Gu Zao Wei” refers to a more classical profile, shaped by deeper oxidation and careful roasting. This tea is valued for its smooth texture, warmth, and a balanced expression of floral, roasted, and lightly fruity notes. MORE
AROMA
...
TASTE
...
CULTIVAR: Qing Xin
ALTITUDE: 1200-1390 m
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Alishan, Chiayi, Taiwan
Alishan Gu Zao Wei Wulong Cha is a traditional-style wulong from Alishan, crafted to reflect older processing methods. The term “Gu Zao Wei” refers to a more classical profile, shaped by deeper oxidation and careful roasting. This tea is valued for its smooth texture, warmth, and a balanced expression of floral, roasted, and lightly fruity notes. MORE
AROMA
...
TASTE
...
CULTIVAR: Qing Xin
ALTITUDE: 1200-1390 m
HARVEST: Spring, 2023
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
Alishan Gu Zao Wei Wulong Cha is a traditional-style wulong produced in Alishan, within Taiwan. It reflects an older approach to wulong processing, where greater attention is given to oxidation and roasting to achieve a more integrated and stable profile. The name “Gu Zao Wei” refers to this classical character, emphasizing depth and balance over fresh aromatic brightness.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. Compared to modern high-mountain styles, this tea undergoes a slightly higher level of oxidation and a more pronounced roasting stage. This approach transforms the fresh floral profile into a warmer and more rounded expression with roasted, fruity, and lightly caramelized nuances.
Alishan Gu Zao Wei Wulong Cha occupies a distinctive position within Taiwanese tea culture as a representation of classical craftsmanship. It is valued for its smooth texture, depth, and the harmony between leaf character and roasting. The tea offers a refined profile where warmth, sweetness, and structural clarity are balanced through traditional processing techniques.
TERROIR
Alishan Gu Zao Wei Wulong Cha is cultivated in the high-mountain region of Alishan, located in Taiwan. The area lies at elevations often between 1,200 and 2,000 meters and is characterized by cool temperatures, frequent mist, high humidity, and strong day–night temperature variation. These conditions slow the growth cycle of the tea plants, allowing for gradual development of aromatic compounds while preserving clarity and structural balance.
The terrain consists of steep mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the growth of cultivars such as Qing Xin and contributing to the density and resilience of the leaves. The combination of altitude and soil composition results in a concentrated and stable raw material suitable for both oxidation and roasting. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. At this altitude, the slower growth allows for a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. Compared to lower elevations, these conditions produce leaves with greater depth and refinement.
Another important aspect is the interaction between terroir and traditional processing. The composition of leaves grown in Alishan provides an ideal foundation for deeper oxidation and roasting, allowing the tea to develop a more classical profile. This integration ensures that the final tea expresses both the purity of high-mountain origin and the warmth and depth associated with traditional wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a dark green to brown tone with a matte surface, reflecting higher oxidation and traditional roasting. The aroma of the dry leaves is warm and developed, with notes of baked fruit, roasted nuts, honey, and a light woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where roasted and fruity tones are balanced by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly creamy depth.
The aroma of the liquor is rich and harmonious, with a balanced combination of roasted, fruity, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by notes of dried fruit, light caramel, and a mild, well-integrated astringency that adds definition. The traditional “Gu Zao Wei” style is reflected in the depth and warmth of the tea, while preserving clarity and balance. The aftertaste is long and warming, with a returning sweetness and a subtle roasted-fruity finish. In the empty cup after drinking, a delicate sweet and lightly roasted aroma remains, leaving a refined and composed final impression.
Alishan Gu Zao Wei Wulong Cha is a traditional-style wulong produced in Alishan, within Taiwan. It reflects an older approach to wulong processing, where greater attention is given to oxidation and roasting to achieve a more integrated and stable profile. The name “Gu Zao Wei” refers to this classical character, emphasizing depth and balance over fresh aromatic brightness.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. Compared to modern high-mountain styles, this tea undergoes a slightly higher level of oxidation and a more pronounced roasting stage. This approach transforms the fresh floral profile into a warmer and more rounded expression with roasted, fruity, and lightly caramelized nuances.
Alishan Gu Zao Wei Wulong Cha occupies a distinctive position within Taiwanese tea culture as a representation of classical craftsmanship. It is valued for its smooth texture, depth, and the harmony between leaf character and roasting. The tea offers a refined profile where warmth, sweetness, and structural clarity are balanced through traditional processing techniques.
TERROIR
Alishan Gu Zao Wei Wulong Cha is cultivated in the high-mountain region of Alishan, located in Taiwan. The area lies at elevations often between 1,200 and 2,000 meters and is characterized by cool temperatures, frequent mist, high humidity, and strong day–night temperature variation. These conditions slow the growth cycle of the tea plants, allowing for gradual development of aromatic compounds while preserving clarity and structural balance.
The terrain consists of steep mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the growth of cultivars such as Qing Xin and contributing to the density and resilience of the leaves. The combination of altitude and soil composition results in a concentrated and stable raw material suitable for both oxidation and roasting. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. At this altitude, the slower growth allows for a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. Compared to lower elevations, these conditions produce leaves with greater depth and refinement.
Another important aspect is the interaction between terroir and traditional processing. The composition of leaves grown in Alishan provides an ideal foundation for deeper oxidation and roasting, allowing the tea to develop a more classical profile. This integration ensures that the final tea expresses both the purity of high-mountain origin and the warmth and depth associated with traditional wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a dark green to brown tone with a matte surface, reflecting higher oxidation and traditional roasting. The aroma of the dry leaves is warm and developed, with notes of baked fruit, roasted nuts, honey, and a light woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where roasted and fruity tones are balanced by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly creamy depth.
The aroma of the liquor is rich and harmonious, with a balanced combination of roasted, fruity, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by notes of dried fruit, light caramel, and a mild, well-integrated astringency that adds definition. The traditional “Gu Zao Wei” style is reflected in the depth and warmth of the tea, while preserving clarity and balance. The aftertaste is long and warming, with a returning sweetness and a subtle roasted-fruity finish. In the empty cup after drinking, a delicate sweet and lightly roasted aroma remains, leaving a refined and composed final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.