A tea that is a study of this interesting cultivar, the name might be a surprise to many. 'Wuyi' has been used in the context of a geographical area, a style of tea, and in Taiwan, a cultivar. The exact origin of the tea trees brought to Taiwan from Fujian has been lost to history, and now they are just called Wuyi. Similar to Shuixan, Rou Gui and other teas associated with the geographical Wuyi, the Taiwanese cultivar has some beautiful peach flavors when produced in the Taiwanese ball rolled oolong style.
Solid and affordable, this is a great daily drinker. Smooth vegetal beginnings unfold into a strong peach aftertaste that lingers. Stands up well to western style brewing as well. If you ever want to understand what the Taiwanese Wuyi cultivar is about, this is a great place to start!
Satus: Conventional Farming
Season: December 2019
Cultivar: Wuyi (Taiwanese)
Method: Machine picked, processed on site, very small batch
Region: Ilan County
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.
Western Style: 3g per 100ml, ~100c water for 1.5 minutes. Lasts 2-3 steeps