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Taiwan Oolong

Taiwanese Oolong Wǔ武夷乌龙

Wǔyí wūlóng

Origin
Taiwan, Nántóu County (南投縣), Míngjiān Township (名間鄉)
Tea type
Taiwan Oolong
Gongfu water temperature
92 °C
Western water temperature
88 °C
SKU · WUYI-WULONG-CN
Tea dossier

Provenance and specifications

Origin
Taiwan, Nántóu County (南投縣), Míngjiān Township (名間鄉)
Tea type
Taiwan Oolong
SKU
WUYI-WULONG-CN

Brewing recipes

  • Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
  • Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier

Brewing, origin and taste notes

Brewing
Gongfu water temperature
92 °C
Tea amount
6 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Gongfu steep increment
5 s
Gongfu maximum infusions
8
Origin
Tea type
Oolong
Climate
Subtropical monsoon, ~21°C average annual, ~2000 mm precipitation. Morning fogs. Diurnal temperature variations 8–12°C.
Soil
Red soils (紅土) of lateritic type with high Fe₂O₃ content, pH 5.0–5.5. Elevated manganese content (~150 mg/100 g) — geological feature of Mingjian.
Taste
Spent Leaves
Dark green whole leaves with reddish-brown edges.
Taste
Dense, viscous, balanced. Honey, pastry, roasted nuts, minerality. Aftertaste long, sweetish, with light bitterness. Softer and rounder than Oolong Wu.
Sensory Source Descriptor Ch Intensity
3
Sensory Source Descriptor L Intensity
1
Sensory Source Descriptor Mn Intensity
3
Sensory Source Descriptor O Intensity
2
Details
Amino Acids
L-theanine ~1.84% (Oolong Wu); ~3% free amino acids (Shui Xian). Sweetness, umami, relaxation.
Essential Oils
Linalool, nerol, geraniol, benzyl acetate, methyl salicylate. Unique marker of Wu cultivar — terpene lactone wuyenolide C. Pyrazines and furfural (Maillard reaction products dur...
Minerals
Potassium, manganese (elevated due to red soils — ~150 mg/100 g), magnesium, iron, fluorine.
Polyphenols
~22–23% of dry mass. EGCG, theaflavins (products of enzymatic oxidation).
Early harvest months
4, 5
Late harvest months
5, 6
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