The mist-shrouded cliffs of the Wuyi Mountains, in the Fujian province of southeastern China, have nurtured exquisite teas for thousands of years and are the birthplace of organic oolong tea. The open, dark brown leaves of this organic tea from China yield a light amber infusion with a smooth, light body and little astringency. The tea exhibits aromas of mushrooms, dry fall leaves and sweet earthiness, with a very pronounced roasted quality. The roasted dimension of this organic loose tea translates strongly into the cup, as do many of its aromatic qualities. Organic Wuyi Oolong is great with any meal and makes superb iced tea.
Ingredients:organic Chinese oolong tea
Serving Size: one level tablespoon per 8 oz cup of water
Aubrey Says: We have customers who come back again and again for this tea only.
Jeremy Says: This is definitely the most roasted of the oolongs we offer.
Posted by Kyle on 16th Dec 2012
When I brewed this it was my first oolong. There is a flavor profile that reminds me of a roasted or smokey quality. It is subtle to a point you may not notice it and it is delicious. I love this tea more than any I have ever had. This is a must buy in my book!
Posted by Joseph Paulson on 7th Nov 2012
The dry leaf possesses a very sweet, fruity aroma. When brewed the sweet smell lingers. At this point I was worried that this Oolong would taste as sweet as it smelled, an off putting quality in my book. The liquor was brown and unappealing. But the tea drinks smoothly. A little thin, a little simple. But not overly sweet at all. Despite some early reservations, I quite enjoy this tea. If you don't expect too much from Wu Yi, you might too.
Posted by Tommy on 10th Oct 2012
Smokey in the best way. So good!
Posted by Joe P. on 3rd Sep 2012
Smooth, deep, slightly smokey. Love it.
Posted by Jen D. on 8th Aug 2012
I actually found Arbor Teas while searching for an Oolong. I am so happy I sampled Wu Yi! It is exactly what I was looking for. If my Shui Xian sample is half as good I will be pleased.
Posted by John of Troy on 24th Feb 2012
When I first brewed this tea, I was surprised at its flavor. It has earthy hints with an overall complex taste. I struggled to find the exact word to describe this tea and finally settled on the perfect word: Savory. This is a rich, savory tea that I will order again!
Posted by Tom Brook on 19th Apr 2011
Quite simply this is one of the best teas I've ever sampled. The smooth roasted taste is perfect with a meal--especially Asian dishes or can be enjoyed by itself. It is one of two teas (the other being Organic Sencha) that I keep in my pantry at all times.
Posted by Alan Babbitt on 11th Jan 2009
A very nice tea on the dark end of the oolong spectrum. I brewed this tea Gongfu style in a small teapot: 7 grams tea leaves to 200ml boiling water. The first infusion is about 15 seconds and is used only to warm the pot and the teacup and then discarded. The second infusion is about 45 seconds and an additional 5-10 seconds for each successive infusion. The resulting brew is reminiscent of the tea most Chinese restaurants serve although this tea is a definite step up in quality. The aroma is mellow and earthy and just a little spicy. The liquor is clear and amber colored with a clean flavor and fairly low astringency. I was able to get at least six infusions out of this tea before the leaves started to give out. I will definitely buy this again.
Posted by Christin on 9th Dec 2008
Posted by Tracy Bland on 1st Sep 2008
Excellent tea. It is my favorite and I drink it daily.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level tablespoon per 8 oz cup of water
Water temperature: use water that has been heated until the first bubbles begin to rise from the bottom of the pot (195° F)
Steeping time: 4-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
Soups are particularly healthy, tasty and easy to make with tea. Here is a type of tea-based soup popular within the Hakka community in Southeast Asia. It is believed that Lei Cha was derived from a soup called the “Three-Raw-Ingredients Soup” consisting of tea leaves, crushed fresh ginger and rice. This modern day version enriches the original recipe with several additional ingredients. Check here to view the full recipe for Hakka Lei Cha – Central Chinese Green Tea Soup!
In China, tea is often brewed using the meditative Gong Fu method. This very formal, ritualized approach to tea preparation dates back to the Ming dynasty (1368-1644 AD). The term "Gong Fu" refers to skill gained through practice - expertise derived not from learning but experience. While the term "Gong Fu" could signify the serious practice of any art form, such as the martial art of related name (Kung Fu), Gong Fu Cha refers to the elaborate preparation of tea using miniature Yixing pots and cups. Yixing teaware is named for the purple clay it is made from, which hails from Yixing in China's Jiangsu province. Everything in Gong Fu service is small and delicate, placing emphasis on the elegance of the tea. Oolongs are the preferred tea in the Gong Fu ritual; they are steeped multiple times to highlight the evolution of taste as the leaves unfurl.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.