Shiguping Wulong 2015
Rare Indigenous Cultivar:
To us, offering the extremely rare Shiguping Wulong is not a challenge enough. We think we should give you the best of its kind. Trekking further deep into the mountain above the elusive main village of Shiguping we found the patch of land which the locals called Liao-xi-ya, where it all began. The tea is softer, yet fuller and even more complex than that in the main village. The very original Shiguping Wulong*, as highly acclaimed by the man who devoted all of his life in advocating oolongs of Phoenix, the 74 years-old tea specialist Huang Bozi.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Out of stock
Mildly floral aroma with accents of apple and fresh prune. Light accents of cinnamon. Soft, sweet, silky smooth body with a nutty, woodsy, round undertone and mild fruity accents. Hints of maltase, cinnamon, and citrus peels. Slightly sweet but lingering aftertaste.
This tea has been baked and rested in the traditional light style for its maxiumum taste profile. To best reveal its mild yet round body, it is recommended that you blanch the leaves very quickly once before infusion. To bring out a higher pitch, infuse at 95°C or more. To enjoy the softness, at 90°C for longer infusion duration.
Wulong vs Oolong?
*All teas made through the oolong processing are refers to as oolongs. Many strains of tea bush cultivars are employed in producing different kinds oolongs. Examples include tieguanyin, rougui, meizhan, milan xiang, huangzhi xiang, etc. Shiguping Wulong is a kind of oolong made from a particular shiguping cultivar of the wulong group of cultivars. Both “wulong” and “oolong” are the same in Chinese. This is confusing even to most Chinese tea connoisseurs. Leo has set out in his writings in Tea Guardian to distinguish the two by using the romanization “oolong” for the tea category, and “wulong” for the kind of cultivars. We follow this convention. Shiguping Wulong is a tea made from a cultivar of the same name. Examples of other oolongs made from the wulong strain of cultivars: Wuyi Cream Stout, Meishan Paochong, Eternal Spring, etc.