Fujian

Yóuqiè Hēi Wūlóng油切黑乌龙

yóuqiè hēi wūlóng

Origin: China, Fújiàn Province (福建省, Fújiàn shěng). The core of production is...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Youqie Hei Wu Long — a fiery-caramel oolong with a double charcoal roast and the legend of 'fat cutting'.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 100.000000
Tea Amount: 5 g per 100–110 ml (gongfu); 3 g per 200–250 ml (European method).
Teaware: Gàiwǎn (盖碗, gàiwǎn) of white porcelain — allows precise control of infusion time and assessment of liquor color. Yíxīng teapot (宜兴紫砂壶, Yíxīng zǐshā hú) ...
Water Temperature: 90.000000
Water Temperature Detail: 90–100°C. For full opening of carbonized granules, boiling water (100°C) is recommended; for more delicate approach — 90–95°C.
Gongfu Water Temperature: 92.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Fújiàn oolongs of Mǐnnán (闽南, Mǐnnán) style, reprocessed. Belongs to the commercial line of "beauty and health teas" (健美茶, jiànměi chá), ...
Coordinates: Anxi — approximately 25°03′ North latitude, 117°59′ East longitude; Zhangping — approximately 25°17′ North latitude, 117°24′ East longitude; Wuyishan — appro...
Origin: China, Fújiàn Province (福建省, Fújiàn shěng). The core of production is concentrated in the southern part of the province — the classic area of Minnan oolongs....

Taste

Dry Leaf Appearance: Dense, tight granules of irregular spherical or hemispherical form, characteristic of Minnan style rolling. Color — deep coal-black with oily luster. Calibration is even, granul...
Dry Leaf Aroma: Intensive, multi-layered. Deep tone of burnt sugar and caramel dominates, behind which notes of roasted chestnuts, coffee, dark chocolate, smoked wood and light pine resin nuanc...
Liquor Aroma: In first infusions — bright charcoal-caramel tone with notes of burnt sugar and coffee beans. As it opens, more subtle layers appear: dark honey, dried longan, dates, light flor...
Liquor Color: Thick amber-chestnut, transitioning to deep reddish-brown (乌褐, wūhè). Clarity is high, liquor is clean. Color intensity significantly exceeds standard oolongs and approache...
Spent Leaves: Whole unfolded leaves with characteristic "golden rim" along the edge — red-brown oxidized field with darker charcoal center. Leaves are resilient but noticeably stiff...
Taste: Full-bodied, oily-dense. First impression — thick caramel sweetness with nuances of burnt sugar and roasted nuts. Middle palate — mature, saturated, with shades of dark chocolat...

Details

Oxidation: 60.000000 - 80.000000
Oxidation Maximum: 80.000000
Oxidation Maximum Detail: 80
Cultivar: For the production of Youqie Hei Wulong, classic Minnan varieties of *Camellia sinensis* var. *sinensis* are used. Main cultivars: Tiěguānyīn (铁观音, Tiě Guānyīn) — basic cultivar...
Picking: Spring (April–May) and autumn (September–October) harvests. Spring harvest provides more saturated aroma and increased amino acid content, autumn — more pronounced sweetness and...
Phase: Early

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