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WU LONG (OOLONG) TEA

Ju Duo Zai 鋸朵仔

Notes of apricot kernel and an intense aroma and weighty body

Regular price $15.00 USD
Regular price Sale price $15.00 USD

About This Tea

Ju Duo Zai is a cute oddball among Feng Huang Wu Long teas and easily distinguishable by appearance and apricot kernel taste.

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  • Origin

    Qiao Xing; Gui Zhu Hu, Wu Dong, Feng Huang Shan (Phoenix Mountain), Chao Zhou, Guang Dong province, China (~600-1100m elevation)

  • History and Significance

    Ju Duo Zai has a definitive note of apricot kernel. That’s why this varietal is also called Xing Ren Xiang which means apricot kernel fragrance. However, a common mistranslation in the West is almond fragrance. This is due to the larger issue of that almond being mistaken for a giant apricot kernel in China.

  • Category

    Category: WU LONG (OOLONG) TEA

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

  • Processing

    Ju Duo Zai is a prized varietal for Dan Cong. 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

    While Dan Congs are all floral one way or the other, Ju Duo Zai is nuttier with woodsy and metallic aftertaste and has a weighty body. Its aroma is classified as herbal instead of floral for its intense apricot kernel note. It is considered a prized varietal.

  • 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.