Highly recommended autumal oolong from Ming Jian

The roasting and oxidation of this Wuyi varietal oolong were done just perfect.

Even it’s not spring tea, the taste profile is intriguing and multi-layered.

Dry leaves smell like honey, strawberries and raspberries freshly picked from the forest.

But when you brew the tea you will easily notice pleasant notes of incenses, wood (sandalwood) and oriental spices. These spicy notes are quite close to those you can find in Wuyi Yancha from mainland China.

This tea is quite strong – with well pronounced bitterness and some moderate astringency.

Anyway the main body of the tea stays on the honey-like, fruity side of taste.

This oolong is called “Wuyi” cause it is produced from tea cultivar that came to Taiwan from Wuyishan mountain before the time of Japanese occupation.



Origin:  Ming Jian, Nantou county, Taiwan,

Harvest: Late October 2020

Cultivar/Tree Variety:  Wuyi

Temperature of water and amount of leaves: 100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 30-40 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.


Additional information


30 g, 10 g, 50 g, 100 g


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