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Wu Yi Yan Cha

A classic example of the legendary "Cliff Tea" of Wu Yi. After harvest the long tender leaves are hand-rolled and pan-fired at their aromatic peak to arrest oxidation. Afterwards they are charcoal-fired in small batches to produce the dark color and rich flavor that have made this oolong one of China's most famous teas.

Bao Zhong

Wu Yi Yan Cha

CURRENTLY UNAVAILABLE

PREPARATION:

Wu Yi Yan Cha may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 2 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 1-3 times.

Yan Cha