Wuyi Green (Wu Yi Qing Cha)

A full-bodied green, offering fruity, herbal flavors.

Pre-Qing Ming harvest, April 2018. Described as a "wild" tasting green tea, the descriptor is meant as a compliment to this unusual and bold flavored varietal. A local green, it was grown on a small farm in the mountains of Fujian Province. Leaves are a rich deep green color after pan firing and shaped to a small curved leaf. The varietal, processed in this traditional style, yields a natural fruity taste that will linger. Taste is fresh and clean. Lot #1.

Lot Notes
Foremost, it is a delicious tea. Note, it is refreshingly strong for a spring green tea. Harvested early in the season, its leaves are rich with minerals and flavors as they emerge from the cold weather in the mountains. If you are looking for a green with character this tea should be a candidate. The processing of this leaf took skill and we felt it brings a little known green tea taste profile to the U.S. market.

Tasting Notes
It is a full-bodied green, offering some fruity flavor as well as herbal notes, with hints of astringency underneath its sweet taste. Cup color is clear & light green. This lot was harvested early in the spring and we find its fresh taste enlivening and refreshing!

Brewing Suggestions
A tablespoon of leaf or 3 grams is our recommendation for up to 12 ounces of water. Water temperature is best at about 185-195 degrees F. Steep briefly for 2 minutes and taste. It can steep longer just watch for astringency. It will steep multiple times.

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  • 5
    Really Delicious

    Posted by Ai R. on 28th Jun 2016

    I'm considering making this my daily green tea, it's smooth and doesn't taste overly grassy thus no unpleasant after taste. I think it would make a great first time tea or as a gift.

  • 5
    Excellent Daily Drinker

    Posted by Katie Sommer on 10th Dec 2015

    I have been trying to find a tea like this! This is an affordable and delicious green tea, light enough to have as a morning cup and very flavorful. I steeped for about 1 minute the first brew and 2 on the second brew and both resulted in delicious cups. I believe that the leaves could easily withstand a third brew as well, but have not yet tried.