Wild Daye Cultivar Oolong – 2025 Spring Artisan Crafted

$15.00

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Weight: 0.5 oz (14 g, 2 Sachets) / 2.5 oz (70 g, 10 Sachets)

Origin: Anxi Town, Fujian Province

Cultivar: Daye Oolong

Harvest: Spring 2025

Oxidation: Partly Oxidized

Caffeine: Medium

Theanine: High

Catechin: Medium 

Tasting Notes (5/20/2025) 

Aroma: honey, fruity, caramel, orchard fragrance  

Taste: light, smooth, rich, woody undertones, lasting fragrance in mouth

Daye Oolong (大叶乌龙) originates from Shanping Village 珊屏村, Changqing Town 长卿镇, Anxi County 安溪县, Fujian Province. It is an ancient, niche Oolong tea variety and a clonal tea plant. According to legend, in the ninth year of the Yongzheng 雍正 era of the Qing Dynasty (1731), Anxi tea farmer Su Long 苏龙 transplanted high-quality tea seedlings to Jianning Prefecture (present-day Nanping City). Due to its high yield and excellent quality, it was quickly and widely adopted by local tea farmers. After Su Long passed away, to commemorate him, the local people named the tea "Oolong" as a homophone of his name. Based on its leaf shape, they called it "Daye Oolong" (Large Leaf Oolong) to distinguish it from other Oolong varieties.

This traditionally charcoal-roasted, wild-grown Daye Oolong produces a liquor that is orange-yellow and translucent, like amber in the sunlight. Its aroma is a rich tapestry of honey, fruit, and caramel notes, reminiscent of an orchard. The tea itself is light and smooth on the palate, yet offers a full-bodied and rich flavor that even novices can easily appreciate. After swallowing, a lasting “Cong" (枞, bush) varietal character and fragrance linger in the mouth, with a strong "Cha Qi" (tea energy) and an endless aftertaste. Whether cold-brewed, steeped for an extended period, or boiled, it consistently reveals its unique charm.

Traditional Gongfu Style 

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:20. Brew with water at 100°C (212°F). For each infusion, pour the water from a fixed height directly onto the leaves to enhance aroma and flavor release. Immediately pour out the tea liquor after adding water—do not let it steep. Begin tasting from the first infusion. Starting from the fifth infusion, gradually increase the steeping time with each subsequent brew if needed. Pour the tea liquor completely out after each brew. Bottled water is recommended to ensure the delicate flavors.  

Cold Brew

Use a 1:100 tea-to-water ratio. Add tea and cold or room-temperature water to a container, seal it, and refrigerate for 4–6 hours. The leaves will slowly unfurl, and the tea will be clear with a light aroma. Avoid hot water to preserve the tea’s nutrients and flavor.