This is a greener, very tightly rolled style Anxi grown wulong with minimal roasting. It provides crisp floral notes and a lingering spring greenness. Fairly complex and sweet, it is the greener counterpart to our other, higher roast wulongs, as we wanted to offer both styles to satisfy serious wulong enthusiasts.
About the leaves:
Grown at an elevation between 700 and 1000 meters above sea level, the 7 cm long leaves were hand-plucked from 12-year-old trees in May. Consisting of one bud and 2-3 leaves, this wulong is then hand-fired by the tea master. It is then roasted once as around 65-80 degrees celsius.
This tea contains a moderate level of caffeine | Steep at 195° for 2-3 minutes.
Not to be confused with Anji, Anxi County is a small, but famous tea production region for oolong tea. At around 3,000 square kilometers, it is located in the southern Fujian Province of China.
Anxi is particularly known for Tie Guan Yin, Anxi has been given the title of "China Tea Capital". Traditional methods call for medium oxidation and a heavy roast, while modern styles are much more lightly oxidized to produce floral notes and a greener result.
It wasn't until around 1995 when a shift in the market influenced the processing of the leaves. Before then, Anxi oolongs had flat, open leaves. Not the rolled method we are familiar with today.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "anxi wulong low fire" tea to firstname.lastname@example.org and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Huang Jiang Bin
How long have you been growing tea and what got your started?
I was just start to work in tea. In the last several years I was at home to take care of my two kids after marriage. Now my kids are in the kindergarten. So I am free during the day. I want to earn some money. As a result, I am working now.
Can you describe a typical day out in the field?
I go out to work after I send my two kids to the kindergarten around 8. Then I need to finish my work at 3pm and pick up my kids and back home for preparing dinner. I am busy the whole day but I am happy.
What is your favorite part of growing tea?
I love the plucking. I love to see the beautiful mountains and hear the birds singing. I enjoy the my work and I think I am working in a beautiful picture.
Conversely, what is the hardest part of your job?
I do not like raining day. I could not go out to work if it is raining. It is hard to work in the wet mountains and the payment will be much lower. Because the tea grade will be much lower if making from the raining leaves.
Are there any tips you can give on how to best brew your tea?
Suggest to use gongfu tea set to brew the tea. Yixing teapot is also a good choice. The taste and aroma will be much better than using a big cup. The temperature of hot water must be 100 degrees.
You'll Also Enjoy
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
Jin Yi Li's
muzha tie guan yin
Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.