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Wu Long (Oolong) Tea

Ba Xian 八仙

Daintily floral with elegant tannins and a pronounced Cong Wei

Regular price $61.00 USD
Regular price Sale price $61.00 USD

Vintages:

Spring 2021: Taste of tangerine and orchid flowers. Elegant tannins, woodsy and floral lingering aftertaste.

About This Tea

Ba Xian is one of the most prized cultivars of Dan Cong. Tea Drunk's Ba Xian is harvested from 60 to 100-year-old tea trees, giving it a highly sought-after mossy and woodsy note of Cong Wei a connoisseur seeks.

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  • Origin

    Ya Hou, Feng Huang Shan (Phoenix Mountain), Chao Zhou, Guang Dong Province, China

  • History and Significance

    Ba Xian gets its name from eight ancient tea trees related to the famous Eight Immortals in Chinese mythology. Tea Drunk's Ba Xian hails from the village where Ba Xian originated from, Ya Hou. This village is the most prized location for the cultivar and sits at ~900 ft elevation.

  • Category

    Category: Wu Long (Oolong) Tea

    Sub-Category: Chao Zhou Wu Long (Dan Cong, Phoenix Wu Long)

  • Processing

    First, the freshly picked leaves of a Dan Cong need to be sun wilted. Once the leaves are silky and soft, they move inside to wilt under shade and gently flip occasionally. The signature step to making Wu Long (Oolong) tea is the shaking step, where the tea maker shows their skill by regulating how the water travels from the stems to the leaves and out. It is traditionally done by shaking the leaves on a bamboo tray but is commonly done with a tumbling machine. This step varies by tea and weather; it takes a thoroughly experienced tea maker to decide how soon and often to shake the tea. This step usually takes tea makers all night to complete. After the tea has rested for a few hours to ferment, the leaves are transferred to a firing wok or machine to have all the residual enzymes killed early in the morning. The hot teas are then transferred to a rolling device, rolled into string shapes, and spread out evenly onto baking trays to be baked dry. After the tea season, the refining process starts with the tedious step of picking out old stems and leaves, usually taking months to finish. Then the "cleaned" teas are charcoal roasted over a very dim ash fire for 6-10 hours. Many teas need to repeat this step, with at least three weeks' resting time between each roasting.

  • Tasting Notes

    Ba Xian is a late budding cultivar known for its elegance and mild citrus and orchid notes. Tea Drunk's Ba Xian showcases its top terroir with pronounced Cong Wei.

  • Brewing Instructions

    Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

  • Learn How To Gong Fu Brew

    This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.