Imperial Wuyi Yan Cha
Like most mountain folks, the people of Wuyi Shan are straight-forward and no-nonsense: they like their foods and teas to be as strong and full spirited as they are. This marvelous tea is harvested in the center of Wuyi Shan’s tea growing region, which is a total of approximately 60 kilometers of land. Only teas grown in this territory are considered Zheng Yan Cha, or authentic Wuyi Tea.There’s no hiding the fruity, full-body flavors and the straightforward floral flavors, and the finish is so long and intense that it seems to last for hours. For an authentic Wuyi Shan experience we recommend short brewing time in near boiling water with lot of leaves in your Gaiwan.
Fujian, China: Fujian is a coastal province in southeastern China where the finest oolong, white, and jasmine teas are produced. According to the written record, teas have been produced there for well over 1,600 years. Growers currently produce five different categories of tea, most of which originated in the province.
For Imperial Wuyi Yan Cha, we recommend individual Gaiwans (steeping cups) in order to bring out the fullest aroma and flavor. Allow approximately 5-6 grams of leaf per person and infuse with near-boiling water for 2-3 minutes. Re-steep 3-4 times, gradually increasing infusion time and temperature. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.