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Wu Long (Oolong) Tea

Rui Xiang 瑞香

Sharp and dainty, aromatic and calm

Regular price $18.00 USD
Regular price Sale price $18.00 USD

Shi Zi Feng - Spring 2021: Sharp and dainty, aromatic and calm 

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About This Tea

Sharp and dainty, aromatic and calm, Rui Xiang is a vigorous cultivar that joyfully and gently dances on your palate. It’s spicy like Rou Gui but more approachable; it’s floral like a Qi Lan but is not demanding. Ru Xiang is a tea of subtle indulgences, one that accompanies you during your daydreams.

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  • Origin

    Shi Zi Feng, Wu Yi Shan, Fu Jian Province, China (~300-500m elevation)

  • History and Significance

    This Rui Xiang comes from one of the most prized terroir in the world - Shi Zi Feng, Wu Yi Shan.

  • Category

    Category: Wu Long (Oolong) Tea

    Sub-Category: Min Bei Wu Long (Yan Cha, Cliff tea)

    Cultivar: Rui Xiang

  • Processing

    Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha’s case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The “cleaned” tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.

  • Tasting Notes

    Spicy like Rou Gui, but more approachable; floral like a Qi Lan, but is not demanding.

  • 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.