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Some of the most famous oolongs hail from this rocky region. There is said to be several hundred varieties from the Wu Yi Cliffs. We are happy to offer a selection of personal favorites inlcuding Big Red Robe (dahongpao), Cinnamon (rougui), and Water Sprite (shuixian).
The long, full leaves are partially oxidized and heavily roasted. Most share a similar flavor profile with variations on exotic floral, fruit, honey and spice notes wrapped around the signature WuYi mineral core. All are delightful and multi-layered with rich, mouthwatering texture and beautiful finishes.
Because the WuYi Cliff teas are so heavily roasted, they are best enjoyed six months to a year after production. This resting period allows the harsh roasting notes to soften and mellow. The signature floral and honey notes develop and deepen, offering the perfect counter balance to this oolong's rich, toasty side. Right now, we're savoring the 2009 harvest.
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