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Wu Long (Oolong) Tea

Lei Kou Chai 雷扣柴

Refreshing and pure like a jasmine flower on a cool summer night

Regular price $58.00 USD
Regular price Sale price $58.00 USD

Zhong Xin Yan - Spring 2021: Refreshing and pure like a jasmine flower on a cool summer night

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About This Tea

This award-winning Dan Cong exemplifies the unique Lan quality that is often regarded as the highest praise of all Chinese teas. This is an absolute show-stopping tea you won't soon forget!

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  • Origin

    Zhong Xin Yan, Feng Huang Shan (Phoenix Mountain), Chao Zhou, Guang Dong Province, China

  • History and Significance

    In true Phoenix Mountain fashion, Lei Kou Chai is a Dan Cong cultivar with a name to be remembered. Lei Kou Chai means lightning struck lumber. The original tea tree was struck by lightning and died. Villagers have taken branches off the original tree and planted them as saplings. The ones that survived are the cultivar we now know as Lei Kou Chai.

  • Category

    Category: Wu Long (Oolong) Tea

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

    Cultivar: Lei Kou Chai

  • 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

    This tea is an elegant floral tea with a permeating yet evasive jasmine note that is alluring and aloof. We are so excited that this year’s Lei Kou Chai exemplifies the Lan quality that is so revered.

  • 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.