Wuyi Tea 7-In-1 Oolong Sampler
A Tour of Treasures
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An unforgettable tour of the Wuyi Mountain, birthplace of oolong tea. All seven teas have been carefully selected to provide rich taste, floral aroma, and refreshing after-feeling.
As a tea drinker, my biggest concern is finding the best tea. There are many tea shops online, but which offers the most authentic experience?
The problem is especially acute for the Wuyi Mountain. It contains - literally - thousands of identified tea species.
The treasures are waiting to be discovered, but with so many teas, how can you possibly get a grasp?
Imagine this 7-in-1 Sampler as your tour guide.
It comes with an introductory article for each tea - helping you appreciate the wonders of each Wuyi tea.
More than teas grown elsewhere, Wuyi tea is associated with medicinal healing.
Depending on the grade, the tea leaves can be infused 3 to 9 times. Each cup contains high levels of antioxidants and theanine.
(You can judge its quality by paying attention on how you feel afterwards. I am always surprised by its soothing and refreshing effects.)
Wuyi Mountain is not just a mountain with tea growing on it. It is a gigantic volcanic fault structure with meandering rivers, vertical cliffs, deep gorges, cave systems and flat plain.
The highest quality tea grows on the volcanic ashes of high mineral content, which explains the unique yanyun, or rock-like flavors. It has been found to be rich in potassium, manganese and other trace minerals.
Oxidized and Roasted
Broadly speaking, there are two kinds of tea.
Lightly oxidized teas such as the white tea and green tea are raw and uncooked. They are cooling and good for cleaning the system. I drink more of them during the spring and winter.
Heavily oxidized teas such as the Wuyi oolongs are roasted and cooked. They are warming and restorative. I drink more of them during the autumn and winter.
In everyday life, I use teas as a energy balancer.
For example, we have the tendency to consume too much cooling food during in summer, such as iced beverage, iced cream and raw salads. This can leave your body unprepared for the coldness and dryness of the winter, leading to problems later on.
When I am in need of some "fire", I seek out an Wuyi tea.
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Wuyi 7-in-1 Sampler - 49 grams
Like climbing a mountain, I like to work my way up the grades. That way I train my palate using the lower grades, and gradually increase my capacity to enjoy the more complex flavors later on.
Click on the links below to learn more about each type of tea. In ascending order of quality:
Tieluohan (Iron Arhat) - AA grade
Shuijingui (Golden Turtle) - AA grade
Huang Guanyin (Yellow Goddess) - Jipin grade
Rougui (Cinnamon) - AAA grade
Baijiguan (White Rooster) - AAA grade
Shuixian (Water Fairy) - AAA grade
Dahongpao (Red Robe) - AAA grade
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By Ian (Strawberry Plains)
4.5 out of 5 for overall quality to value ratio.
I have tried almost all of them except the Lapsang Souchong at this point.
My favorite was the Shuixian (I like the heavy roast), with the Tieluohan and the the Shuijingui right behind.
the Dahongpao was ok. I was a bit disappointed in the depth and longevity of it with it being the "higher" class version.
Same with the Rougui.
The Huang Guanyin I tried last night and it was interesting. Not sure its my style. I dont care for the the honeysuckle flavor profile in the background that comes from the Tieguanyin I suppose.
I would definitely order any of the first three I mentioned again though.
Very Nice Shuixian, Tieluohan and Shuijingui.
Shuixian AAA grade: 4.5 out of 5. Nice depth and re-steeping longevity
Tieluohan AA Grade: 4 out of 5
Shuijingui AA Grade 4 out of 5
Dahongpao AAA Grade: 3.5 out of 5. Good taste but didn't last last over multiple steeps.
By Scott (Cave Creek)
I definitely give the Wuyi 7-in-1 a 5+ out of 5 rating.
I started "up the ladder" as you suggested going in order of quality and noticed right away with the first sample that I had ordered some exceptional tea. Of course, the aroma of the brew hit me first. I wasn't convinced yet though, for I have had tea with a delicious aroma but a disappointing flavor.
But, as soon as I sipped yours, I was amazed at how it tasted and how it lingered in my mouth after I swallowed. I was even more amazed that even at the fifth steeping, I was still having an outstanding cup of tea.
Normally I'm happy if I can squeeze out three. I couldn't believe I was even getting up to six and seven cups with about 3 grams! Never had done that before.
Best of all, it made me feel so good as I sipped each cup. I am experimenting with multiple on-line resources but, so far, have gotten the best quality with yours. I will soon be ordering more...of everything!
By Karen (New York)
Wow! I thought the only tea I could drink was Jasmine green tea. And the Jasmine tea you sell is fantastic!
However, now that I've been introduced to the Wuyi sampler, I have finally found a way out of just drinking the Jasmine tea.
I love the roasted oolong teas! Believe it or not, my favorites were the Tieluohan and the Dahongpao teas.
I've already purchased more of the Tieluohan. I liked the fire, the after taste, and the sense of well-being after drinking this tea.
I would describe the Dahongpao as 'very smooth'.
The only oolongs I have had were in the Chinese restaurants. The Wuyi oolongs taste nothing like the restaurant teas. They are wonderful! And your suggestion to drink these teas in the colder months was sound advice.
By Povilas (Lithuania)
It's nice to have this opportunity to try all oolongs Julian has to offer. Still didn't have time to try them all, but quality is just fine (I already had ordered from different sites in Europe and local shops) and most often better I get in Europe.
One of the biggest surprises for me - was Huang Guanyin Tea (Yellow Goddess). I'm huge fan of taste of Tieguanyin (Iron Goddess), but it's aroma is nice. So this oolong, with complemented and deeper palate is just right.
Anxi or Da Hong Pao are my long time favorites and they deliver well.
Great opportunity to choose what you liked the most after this trial package :)
By Stig (Copenhagen)
The Wuyi oolongs are a revelation! - pungent and rewarding, deep and sweet.
Also I have ordered, and received, a new round of the Wuyi Oolong samples as well as an extra Dahongpao – these fullbodied teas with their exquisite apricot/peach-like aromas have quickly become favourites of mine! – almost on a par with the Tieguanyin Wang.
I wonder if there are more gentle surprises out there in the Chinese tea gardens?
All Wuyi teas have been packed into 7-gram bags that will keep fresh up to 2 years.
They are convenient to store and brew. You only open the bags when you are brewing the tea. You can also take them with you when you go traveling.
Maturation and Aging
We only sell the latest crop harvested in the previous May and June.
A newly roasted tea may contain too much "fire". It may take up to 3 months for the leaves to mellow, and the flavors to fully emerge.
Certain teas may suitable for long term aging. The Wuyi villagers prefer to age the following teas: Dahongpao, Shuixian and Lapsang Souchong
The more fragrant Wuyi tea, such as Baijiguan and Huang Guanyin are not suitable for long term aging.
How to Brew
Brewing oolong tea requires high concentration. A good starting point is to use 3.5 grams of tea leaves (half a bag) with 4 ounces (120 milliliters) of water.
First rinse tea leaves quickly with hot boiling water to remove the fire.
For first brewing, use boiling water. Steep for 1 to 2 minutes.
Infuse 3 to 9 times. Gradually increase steeping time for later infusions
When brewing for the first time, use a white porcelain gaiwan to give you an objective view.
A roasted oolong tea is best enjoyed using a Yixing clay teapot.
The Huang Guanyin tea, being more lightly roasted and aromatic, should be brewed like a jade oolong.
For further information on brewing vessels, read:
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Which to Buy? Understanding the Six Families
Before you buy, you need to know what they are. A guide to the six different types of this special tea.
This can be made in three styles - Traditional, Fragrant and Aged. What are the pros and cons? How do you make your own aged oolong?