Taiwan

Wǔlíng Oolong武陵乌龙

wǔ líng wūlóng

Origin: Táiwān (台湾, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), **Wǔlíng mount...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 85.000000

Tea notes

Brewing, origin and taste.

Wu Ling Oolong is a rare high-mountain Taiwanese tea with a floral aroma, delicate sweet taste, and refreshing aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 95.000000
Tea Amount: 5-7 grams per 150-200 ml of water.
Teaware: Gaiwan, Yixing clay teapot, or porcelain vessels.
Water Temperature: 85.000000
Water Temperature Detail: 85-95°C (depending on tea quality and desired strength). For the most delicate spring harvests and bud tea, it's better to use water at 80-85°C.
Gongfu Water Temperature: 92.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: High-mountain Taiwanese oolongs (Gao Shan Cha).
Coordinates: Approximately 24°10' North latitude, 121°18' East longitude.
Origin: Táiwān (台湾, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Wǔlíng mountain range (武陵, Wǔ Líng), part of the Xuěshān mountain massif (雪山山...

Taste

Dry Leaf Appearance: Tightly rolled tea particles in semi-spherical or granular form, medium to large size. Color from emerald-green to dark green, with light luster. Tips (buds) covered with light ...
Dry Leaf Aroma: Very fresh, bright, with pronounced floral notes (orchid, gardenia, lily of the valley), creamy, fruity (peach, lychee, melon) and grassy nuances. Sometimes light coniferous and...
Liquor Aroma: Rich, floral, sweet, with hints of cream, fruits, greenery and honey. Very persistent, "lively" and clean.
Liquor Color: Light yellow, golden-green, transparent, clear, with bright luster.
Spent Leaves: Whole, elastic leaves that have opened after brewing, emerald-green color.
Taste: Very soft, tender, silky, sweet, with light astringency and refreshing, long aftertaste. Floral notes predominate in the bouquet, with nuances of cream, fruits, greenery, someti...

Details

Oxidation: 10.000000 - 25.000000
Oxidation Maximum: 25.000000
Oxidation Maximum Detail: 25
Cultivar: For Wuling Oolong production, the following cultivars are mainly used:
Picking: Harvest occurs mainly in spring and winter. Spring Wuling is considered the best, while winter is the most aromatic but slightly less intense in flavor.
Phase: Early

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