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Wu Long (Oolong) Tea

Ji Long Kan 鷄籠刊

Gingered candy burst with the sweetness of caramel mandarin orange

Regular price $46.00 USD
Regular price Sale price $46.00 USD
Vintage: 

Spring 2021: Gingered candy burst with the sweetness of caramel mandarin orange

About This Tea

A sophisticated and ancient varietal for Dan Cong, this tea is layered with gorgeous complexity.

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  • Origin

    Zhong Ping, Feng Huang Shan (Phoenix Mountain), Chao Zhou, Guang Dong Province, China (1000-1200m)

  • History and Significance

    Ji Long Kan means chicken coop. This tea gets its name from the appearance of the canopy of the tea tree, which looks like a traditional chicken coop in China. If a tea tree is to be judged by its appearance, Ji Long Kan wins hands down with its perfectly symmetric and lush canopy that looks like an apple tree from far away.

  • Category

    Category: Wu Long (Oolong) Tea

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

  • Processing

    The freshly picked leaves need to be sun wilted first. Once the leaves are silky and soft, they are moved inside to continue to wilt under shade and gently flipped occasionally. The shaking step is the signature step to making Wu Long (Oolong), 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 now commonly done with a tumbling machine. This step varies by tea and by the 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 then 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 of tea making 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

    Ji Long Kan starts with sweet notes of caramel mandarin orange and slowly transforms into candied ginger. The layered complexity is delivered with ultra-focus and clarity.

  • 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.