Wu-Yi Oolong Tea
Wuyi Famous Four Tea Bushes(四大名枞）---TieLuoHan(铁罗汉）
Tieluohan is a Si Da Ming Cong and a light Wuyi tea. Tie Luo Han, all but unknown abroad, is the cultivar responsible for one of the four most famous yan cha, the great "rock teas" grown on
cliffs in the Wuyi Shan area of Northern Fujian.
The name has also been translated to: “Iron Warrior” or “Iron Warrior Monk.” The legend related to the origin of this tea talks about an iron warrior monk who found the first tea bush in a cave and began cultivating this tea. This tea is believed to be the oldest Wuyi Shan Tea dating back to the Song Dynasty sometime around the year 1,000.
the dry Tie Luo Han leaf is the “strip style” or “open leaf” shape.
The taste of the tea should be full-bodied and supple, with gentle floral notes and the traditional long-lasting finish.
Tie Luo Han has a classic "rock tea" taste due to the thin layer of topsoil upon which the tea bushes grow. The flavor is slightly woodsy, with a smell reminiscent of something like cinnamon. This is still on the darker roast side of the spectrum for yan chas but lighter than its heavy roast sibling Da Hong Pao.
Wuyi Famous Four Tea Bushes (四大名枞)---BaiJiGuan (白鸡冠)
Bai Ji Guan is a Si Da Ming Cong and a very light Wuyi tea. Today, Bai Ji Guan tea bush is one of the five famous Wu Yi's tea bushes. Among all the Wu Yi teas, Bai Ji Guan is the rarest.
This is because it requires great skill and effort to produce this magnificent tea and there are not many tea masters that can do it properly today, to begin with. only few of them are
willing to process Bai Ji Guan tea. Its wonderful complex taste and rarity makes it one of the most treasured Oolong in the world.
It is named after a rooster who gave up its life whilst protecting a child.
Legend has it that the name of this tea (White Cockscomb) was given by a monk in memorial of a courageous rooster that sacrificed his life while protecting his baby from an eagle. Touched by the display of courage and love, the monk buried the rooster and from that spot, the Bai Ji Guan tea bush grew.
Bai Ji Guan has been famous since the early Ming Dynasty (1368-1644AD). Believed to be an antidote for poison, the monks on Wuyi Mountain used this tea to save the life of a sick child of a prominent official. The tea was later presented to the Emperor and became a regular tribute tea.
Unlike most Wuyi teas the leaves of this tea are yellowish rather than green or brown.the shape of the tea leaves are of ordinary Wuyi Oolong but the color is somewhat yellowish green.The shape and color of the leaves is said to look like the comb of a large cock.
Bai Ji Guan taste is wonderfully complex. It starts off sweet, uniquely fruity with a toasty floral honeyed aroma and finishes with a lingering mellow fruit and honey note.As one of the most unique teas of Wuyi Mountain, Bai Ji Guan contains hints of chocolate maltyness, a unique light keemun-like flavor, and a bit of peach, a very delicate after taste and a sense of sweetness, like English coffee.
WuYi Famous Four Tea Bushes (四大名枞)---ShuiJinGui (水金龟)
Shui Jin Gui is a very characteristic Wuyi Oolong tea, whose name literally means Golden Marine Turtle.
The tea produces a bright green color when steeped and is much greener than most other Wuyi Oolong teas.
It is one of the four famous bushes of Wuyi, a Si Da Ming Cong.
the Shui Jin Gui teaplant is an incarnation of the Turtle God. Despite of achieving divinity after thousands of years of meditations the Turtle God felt uncomfort because of the fact, that his work as The Heaven's Teagardener stays misvalued.
One morning he got awaken by a riot, as the earth farmers marily celebrated the first tea flush. Seeing this the Turtle God realised that he'd be more appreciated as teaplant, gave up his immortality and became the Shui Jin Gui teaplant.
Tender and yet strong leaves are very well processed into even curly stripes. Dark color leaves with thin coat of white frosted on the surface.
Strong and full tea with light touch of fruity ad flowerish aroma. Compared with the other Wu Yi teas this one is more delicate, accordig to less intensive process of drying by fire. Longlasting flourish aftertaste.
WuYi Yan Cha----RouGui (Cinnamon) 肉桂
Rou Gui is a Wuyi Oolong tea (as a Yan Cha or Rock Tea); the name literally means Cinnamon. Rou Gui is a very old tea type, highly prized for its rich flavours and is often served with
food.It was first developed during the Qing Dynasty and one of the most common Oolong varietals grown in Wuyi.
Colour is a brownish green. The wet leaf has a red edge.
Rou Gui is processed in the classic Oolong style.aditionally processed producing a dark dry leaf and a rich smell or processed according to new consumer standards, giving it a leaf of mixed color
and a more fruity aroma.
Fresh and smooth.Rougui,as its name suggests, has a peppery cinnamon aroma.This pleasing and distinctive aroma and taste makes it a very popular tea. Another distinctive quality of this tea is that it can be preserved for a longer period of time, without losing its taste.
Rou Gui should be brewed at around 85-90°C.
Allow the leaves to steep for several minutes and re-infuse at least three or four times to appreciate
WuYi Yan Cha----ShuiXian(Shui Hsien) 水仙
Shui Xian is an Oolong tea from Mount Wuyi, it has a heavy honey fragrance. Shui Xian can be translated as water sprite or water fairy. Other names for this oolong tea include shui hsien,
narcissus, and water immortal.
Traditional looking Oolong tea, with dark and curly tea leaves. The distinctive feature of Shui Xian tea leaves are their size, which is huge in comparison to other Oolong teas.
The infused color is very dark brown showing that the tea is a very dark Oolong. Premium,Shui Xian Tea,Cultivated at a high altitude,the tea leaves are meticulously selected and blended from Wuyi Mountain of Provinvce of Fujian to perserve its "Classic" fragrance. With its rich colour and intense aroma.Strong and full-bodied Oolong with a refreshing floral aftertaste. Aged Shui Xian have a smoother mouthfeel.
Process & store
First grade Shui Xian oolong tea is hand processed and allowed to oxidize to about 40% to 60%. The tea is fired more than other oolongs, and the result is a relatively dark oolong with a full body.
it can also be aged for up to several decades. Aged oolong tea must be re-fired every 2 or 3 years to remove excess moisture and prevent the tea from spoiling.