Rare Aged Roasted Wushe Mountain Oolong

A limited aged oolong with a nice, dark roast and smooth character. Grown in the Wushe mountains of Nantou, Taiwan at 1,500 meters (4,921 ft), this tea offers rich cacao and chocolate undertones with a warm, lingering finish. The exact age is unknown, but the roast has mellowed over time, creating a rounded, balanced cup without sharp edges.

I came across this tea while drinking with a tea connection in Taiwan. Based on the direction our tasting was going, she stepped away and brought this out, something they weren’t really offering for sale. After a few infusions, it was clear this was a unique and special oolong, and she offered me a small amount to share.

Very limited quantity available. Best suited for gongfu brewing or multiple infusions to appreciate its depth and evolving flavor.

This tea truly shines when prepared in a gaiwan. I like to fill the gaiwan generously with leaves by feel, though 2–3 grams in a small to medium-sized gaiwan is a great place to start. Use water just off the boil, around 205°F (96°C), and steep the first infusion for about 45 seconds. Increase each subsequent infusion by 20–30 seconds, and you'll be rewarded with five or more flavorful steepings, each revealing a little more of the tea's character.

If you prefer brewing in a mug, use about 2 grams of tea in a strainer for an 8-ounce cup. Steep for about one minute, or longer if you enjoy a stronger brew, then simply re-steep the leaves several more times. While the experience won't be quite the same as Gong Fu brewing, you'll still enjoy a rich, satisfying cup with plenty of life left in the leaves.

If you're new to Gong Fu Cha, I've put together a free guide that walks you through the process of brewing tea in small pots over multiple infusions. You can download it here:

https://ojasnaturals.myshopify.com/products/gong-fu-tea-guide