2006 Unroasted Wuyi Oolong Roasted teas are easier to age, which makes aged unroasted teas quite rare in Taiwan. Finding one as good as this is quite exciting! The flavors that a well aged greenish oolong provide after a decade or two of aging are found in no other genre of teas. Grown by our friends in Mingjian that have been growing Chinese tea cultivars organically for decades, the full floral yellow fruit flavor is a fascinating and rare expression of the Taiwanese wuyi cultivar. Unique flavors, thick mouthfeel, a touch of spice with a drying aftertaste meet those that get a hold of this one. We are becoming fans of this genre of aged greenish oolongs and will be looking hard for teas like this going forward! Elevation: 400m Status: Agrochemical-Free Grown Cultivar: Taiwanese Wuyi Season: Spring 2006 Method: Hand picked, processed on site, small batch, Oxidization: 25% Region: Mingjian, Nantou Recommend Brewing Style: Gong Fu Style: 3-5g per 100ml, ~100C water 45, 60 then add 30 seconds steeps in gaiwan. Lasts 5-6 steeps. Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps ** Very suited to western style brewing Brewing Difficulty - Intermediate : Unique flavor profile, distinct flavors on each steep (More Details Here)
![[First Flush Tea] Nama Aracha -Deep Steamed Green Tea](/_next/image?url=https%3A%2F%2Fkimikuratea.com%2Fcdn%2Fshop%2Ffiles%2F01_f93d2d59-b143-461f-ad06-5728b9ac14de_1800x1800.jpg%3Fv%3D1773906995&w=1920&q=75)
