Wuyi Star Wu Xiang, a five-style Da Hong Pao set, from fresh to aged and heavy-roasted.
Tea Profile
At a glance: Wuyi rock oolong (yancha) · 45g / 5 Mini Boxes / Box
- Dry leaf: Tight, stout leaves.
- Aroma: Five styles: refreshing, mellow, rich, roasted, and an aged style matured eight years.
- Taste: Mellow, smooth and refined with rock rhyme.
- Good to know: Five small boxes, each a single session.
- Best for: Special occasions and collectors; worth brewing slowly and taking notes.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it somewhere cool, dry and dark, away from odors. No refrigeration needed.
About the Brand
In 1983 the Wuyi Tea Science Research Institute succeeded in propagating the original Da Hong Pao mother bushes, and in 1985 the first packaged Da Hong Pao was launched under the "Wuyi" trademark, one of the earliest registered for Wuyi tea. Wuyi Star Tea Co., Ltd. acquired the "Wuyi" brand in 2003 and carries on its production. Its teas come from more than 1,235 acres (7,500+ mu) of company-owned gardens, including the Jiulongshan garden, certified USDA Organic, EU Organic, JAS Organic and China Organic.
About the Leaf
These can show up now and then:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
