Wuyi Oolong Brewing Guide
Oolong teas are partially oxidized through steaming, rolling, baking, and withering processes. Their taste profiles vary from light, vegetal, and milky to bold, dark, cinnamon, and caramel. These are just a few of the flavors. The growing conditions, location, and processing methods play a large role in the flavor of the end result.
Wuyi Oolong (Yancha) teas are produced in the Wuyi Mountains of Fujian Province, China. The name Yancha translates to "rock tea" due to the strong mineral flavors associated with this tea and the particularly rocky ecosystem in which they are grown. Other common flavors are cinnamon, orchid, honey, dark chocolate, dried fruits, and even peach. There are well over 100 teas produced in Wuyishan, but the market has a strong influence on which are most produced and available. Wuyi Oolongs are some of the most sought after tea by tea lovers due to their complex flavors and rarity.
Yancha has a flavor profile that matches with several foods. Cakes, pastries, and chocolate come to mind; especially with honey or maple syrup. Also, medium to rare cooked meats. We like to think of Yancha almost being like a red wine in terms of pairing.
How to make
Brewing Parameters
Water Temperature- 100C
Vessel- Teapot or gaiwan
Rinse/Wash Tea- 1 second. Pour boiling water over the leaves, then immediately pour out into your serving cup. Fill each cup to warm it and discard this liquid.
Brewing Method 1
1st infusion 5 seconds
2nd infusion-10 seconds
3rd infusion- 15 seconds
4th infusion- 20 seconds
5th infusion and on, continue to add
5 seconds to your infusion or lengthen the time to obtain a stronger brew.
Brewing Method 2
1st infusion- 20 seconds
2nd infusion- 20 seconds
3rd infusion- 20 seconds
4th infusion- 20 seconds
5th infusion and on, begin to lengthen the brew time by 10-20 seconds, altering based on your taste preference. If the fourth
infusion was too weak, try 20. If still adequate, try 10 seconds.