Wuyi Hong Shui Oolong Tea Cake

Oolong pressed into 100g cakes, cultivar Wuyi. Its origin can be traced to the mythical Wuyi mountains in Fujian province, South China. From there, most of the Chinese incomers came to Taiwan. Tea bushes were grown at Mr. Yu's farm, he is farming in harmony with nature and does not use any chemicals to kill insects or support growth. Tightly pressed quite big and slightly oxidized leaves with a darker metallic green color and a pleasantly creamy, slightly pungent aroma. Light golden green in a cup with an intense sweet fruity and slightly spicy flavor with a sweetish silky feeling in the mouth and a long aftertaste of sweet wood and a hint of anise. 
Local name: 武夷紅水烏龍茶餅
Cultivar: Wuyi
Origin: Ming Jian, Nantou County, Taiwan
Altitude: 300 – 400 m 
Oxidation level: 30 – 40 %
Farmer: Mr. Yu (Natural Farming)

How to brew Wuyi Hong Shui Oolong Tea Cake

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.