€18,13 – €195,66

This tea comes from real master of charcoal roasting – Mr. Wang Chi Yu, who runs YPT roasting house in Kaohsiung. He is also an expert and one of the pioneers of long term storage of oolongs.

I visited his workshop during my 2023 trip. It was late evening and we have been tasting lots of different aged and fresh roasted oolongs till 1 am!

We tasted together rare teas made from cultivars like Hong Xin Wai Wei Tao, Fo Shou and Bi Yu… Bi Yu was most amazing, pretty huge tea experience. Bi Yu (碧玉), is a crossbreed between Jin Xuan and Qing Xin and was registered under the number TRES 19 in 2004. This cultivar is relatively rare, especially in high mountain area. Tea we offer you now comes from 2006. It was produced in traditional medium oxidation level and medium/high level of charcoal roasting. Since 2006 it was stored in big clay jar made from Yixing clay. Storage was clean and dry.

This is powerful, old school oolong. You will find here minty, menthol like cooling notes combined with wood and herbal, medicine like nuances. Also some coconut milk fragrance and dried tropical fruits notes are here (similar you can find in aged Dancong oolongs!)

Tea for special sessions. When you have time and space to brew it. Don’t drink it when you are in rush or doing few other things.

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Description

Origin: Shan Lin Xi, Nantou, Tajwan.
VIntage: spring 2006
Cultivar: Bi Yu, TRES 19

Optymalna temperatura wody oraz ilość liści: 100 st C 6g/100ml.

Sugerowane metody zaparzania: porcelanowy gaiwan lub gliniany czajniczek o niewielkiej pojemności. Rozgrzane wcześniej naczynie wypełniamy liśćmi, a następnie zalewamy napar wrzątkiem. Pierwsze zaparzenie, powinno trwać krótko – ok 40-50 sekund. Drugie oraz trzecie zaparzenia mogą trwać podobnie do pierwszego. Proponujemy czas kolejnych parzeń stopniowo wydłużać o 5-10 sekund.

Additional information

Weight

14g, 150g, 30 g, 50 g, 100 g

Reviews

  1. Terrance H. (verified owner) –

    This tea has a hung shui like character to it.. On my initial steep it tasted good, literally like honey nut cheerios I guess because of the great roast.. The later steeps tasted exactly like a IPA beer, dancong or banzhang puerh. It has a prickly sourness at the tip of the palate with a fruity sweetness on the mid palate. Its like eating sour patch kid candy!! It has a nice age on it and high mountain material. I’d love to have more grams to hold on to for another decade :D. Highly recommended!!!!

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