WU YI HONG SHUI WULONG CHA BING
WULONG TEA CAKE
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
A rare and unique tea due to several facts. Made from Wuyi cultivar, traditionally processed and pressed into beautiful 100g cakes. Great tea with a beautiful aroma and complex taste. MORE
AROMA
Nutty, tobacco
TASTE
Mineral, floral
ALTITUDE: 400-500 m
CULTIVAR: Wu Yi Zhong
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
A rare and unique tea due to several facts. Made from Wuyi cultivar, traditionally processed and pressed into beautiful 100g cakes. Great tea with a beautiful aroma and complex taste. MORE
AROMA
Nutty, tobacco
TASTE
Mineral, floral
ALTITUDE: 400-500 m
CULTIVAR: Wu Yi Zhong
HARVEST: Spring, 2023
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
WU YI HONG SHUI WULONG CHA BING 2023
ORIGIN
These beautiful tea cakes are made from tea leaves grown at an altitude of about 400-500 meters above sea level in a Baguashan area. 'Wu Yi Zhong' cultivar, famous for its intense aroma and complex taste, is usually used for roasted wulong production, but this one is gently traditionally processed to create a beautiful symphony of aroma and taste. Medium-level roasting creates a beautiful balance between freshness and roast and provides a unique experience. Pressed into 100g cakes, this tea can be easily stored and has a good aging potential. This cultivar is becoming rare nowadays which makes this tea unique and collectible. Elders say that this combination of cultivar and traditional processing gives the tea a very unusual and at the same time reference flavour.
ORGANOLEPTICS
Carefully pressed into 100g cakes this tea easily breaks apart into whole big leaves. Dry tea leaves have very sweet, honey, sunflower seeds fragrance. After warming up aroma develops into floral, fruity, and baked notes. After rinsing aroma develops into herbal, nutty, woody, and milky nuances. The taste is sweet and fragrant with notes of woody, nutty, bakery, and medicine notes. Long-lasting sweet mineral aftertaste. The dark amber colour of the infusion. Aroma cup full of sweet honey, and exotic fruits fragrance.
These beautiful tea cakes are made from tea leaves grown at an altitude of about 400-500 meters above sea level in a Baguashan area. 'Wu Yi Zhong' cultivar, famous for its intense aroma and complex taste, is usually used for roasted wulong production, but this one is gently traditionally processed to create a beautiful symphony of aroma and taste. Medium-level roasting creates a beautiful balance between freshness and roast and provides a unique experience. Pressed into 100g cakes, this tea can be easily stored and has a good aging potential. This cultivar is becoming rare nowadays which makes this tea unique and collectible. Elders say that this combination of cultivar and traditional processing gives the tea a very unusual and at the same time reference flavour.
ORGANOLEPTICS
Carefully pressed into 100g cakes this tea easily breaks apart into whole big leaves. Dry tea leaves have very sweet, honey, sunflower seeds fragrance. After warming up aroma develops into floral, fruity, and baked notes. After rinsing aroma develops into herbal, nutty, woody, and milky nuances. The taste is sweet and fragrant with notes of woody, nutty, bakery, and medicine notes. Long-lasting sweet mineral aftertaste. The dark amber colour of the infusion. Aroma cup full of sweet honey, and exotic fruits fragrance.
AN SHIM TEA - TAIWAN
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