Daye – Wild Fujian Minnan Oolong Tea

$15.00

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Hailing from Anxi, Fujian, this traditional Daye Oolong is made from the rare Daye Oolong cultivar, an old large-leaf Oolong variety with deep roots in Fujian tea history. The tea is charcoal roasted and wild-grown, offering a smooth texture, rich aroma, and strong lingering fragrance. It is an excellent choice for drinkers who enjoy traditional roasted oolong teas with honeyed sweetness, woody depth, and lasting mouthfeel. Both beginners and experienced tea lovers can easily appreciate its balanced and approachable character.

Boasting a rich and comforting aroma, the tea delivers notes of honey, caramel, ripe fruit, orchard flowers, and soft wood. The fragrance rises warmly from the cup and stays pleasantly in the mouth after drinking. The tea liquor is light and smooth at first sip, yet develops into a rich and layered body with gentle woody undertones and natural sweetness. The aftertaste is long-lasting, with the distinctive “Cong” bush character lingering in the throat and mouth. The tea feels clean, mellow, and energetic, with a deep warming sensation and excellent endurance across multiple infusions. It also performs beautifully as cold brew, long steeped tea, or boiled tea.

Expert artisans handcraft this tea using traditional Anxi Oolong processing and charcoal roasting techniques. The leaves undergo careful oxidation, rolling, and slow roasting to develop depth, sweetness, and complexity. The charcoal roasting enhances the tea’s honeyed aroma and woody character while preserving clarity and smoothness. Traditional craftsmanship gives the tea a strong sense of heritage and brings out the distinctive flavor profile of this ancient cultivar.

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.