Wuyi Rock Tea Sampler
Type: Tea Angle
Type: Oolong Tea
Origin: Wuyi Mountains, Fujian China
Includes: Shui Xian, Rou Gui. Da Hong Pao, Stone Blossom
Wuyi Rock tea is a unique type of oolong tea that is only produced in the Wuyi Mountains which have been listed as a UNESCO World Heritage Site, for cultural, scenic, and biodiversity values since 1999. Teas grown in this region are known for their "rocky" mineral characteristics or "Yan Yun".
WHERE ARE THEY FROM?
Our Wuyi Rock teas are sourced direct from the Wuyi Rock Tea Research Base, founded by Mr. Wang Shunming, a highly regarded and respected Wuyi Rock Tea Master, and also a former care taker of the Da Hong Pao mother trees. His teas are often considered the bench mark by which many Rock Teas, especially Da Hong Pao can be judged.
In this sampler pack, we've picked a series from their base range that we feel best represent the main characteristics of Wuyi rock tea and would provide a great introduction to this unique style of oolong tea.
All four teas are processed using a traditional and labour intensive charcoal firing technique. This imparts, not only a deep roasted characteristic to the teas, but also better brings out the natural sweetness and qualities.
Shui Xian (Water Sprite)
A dark, coffee-like roast and light tobacco notes. These stronger flavours soon give way to a light, floral and menthol-like characteristics combined with Rock Tea's signature mineral-like qualities.
Rou Gui (Chinese Cinnamon)
A deeply warming and balanced tea that combines the mineral-like qualities of Rock Tea with a roasted, slightly smokey and spicy, cinnamon-like aroma and after taste. As you continue to steep and re-steep the tea, an increasing sweetness begins to develop.
Da Hong Pao (Big Red Robe)
The most famous of all the Wuyi rock teas, with many myths and stories surrounding it. This particular Da Hong Pao has a more mellow flavour than the Rou Gui, with a lovely balance between the charcoal roasted notes, Rock tea mineral characteristics and an earthy, cacao flavour note, finishing off with a light, floral aftertaste.
This one's pretty special. A Rock Tea that we've named Stone Blossom, it's made from a unique cultivar that was developed in the year 2000 by Mr. Wang of the Wuyi Rock Tea Research Base. Lighter and more floral than your typical Rock tea, with a light golden liquor colour. It still maintains the signature mineral-like characteristics but this is paired with a deep and lingering floral note. On the first and second infusions (if brewed with a gaiwan), there is a pleasant bitterness that lingers at the back of the tongue, which gradually gives way to a deep, floral and slightly citrus flavour, ending with a lingering fruity sweetness. As you continue brewing the tea, from about the 3rd or 4th infusions onwards, the floral notes and fruity sweetness really start to come out, coupled with a silky smooth texture.
The best way to enjoy Wuyi Rock tea is using the traditional Gongfu brewing such as Gaiwan or Yixing tea pot. We recommend using a greater leaf to water ratio, quicker steeps and brewing the tea at higher temperatures (approx. 93 degrees). However, all of these teas still tastes great when brewed in a teapot, western style.
Gong-Fu style (preferred method)
4g per 60 – 100ml of water
93 – 95 degrees Celsius
10 – 15 secs per infusion* (up to 8 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
5g per 300ml of water
93 – 95 degrees Celsius
2.5 – 3mins (2 – 3 infusions)