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.
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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.
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