One Bush Oolong (Wu Dong Dan Cong)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
Not available
Edit tea info Last updated by Jake Ford
Average preparation
190 °F / 87 °C 0 min, 45 sec

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8 Tasting Notes View all

  • “2 grams in 12 oz seems to do pretty well, note to self, try 3 next time just to see... I recently broke down and ordered the citric acid to clean my zojirushi. I had cleaned it 4 times before...” Read full tasting note
    95
    Rellybob 256 tasting notes
  • “Steeped one tablespoon of tea for forty-five seconds in a 4oz gaiwan using water with fish eyes for five good infusions. Aroma was floral at first, leveling out in later infusions. The flavor,...” Read full tasting note
    74
    jakefordcattea 1 tasting notes

From Silk Road Teas

Classed as a single-trunk oolong, the tea leaves are harvested from trees that have been cultivated for years to reach this shape and unusual quality. This is a famous tea grown in the Feng Huang area in the Phoenix Mountains of Guangdong Province. Made of long, thin leaves crafted by artisans, then high-fired to a deep brown-red leaf color in wicker baskets over wood charcoal, the taste is toasty, full of aroma and fruity notes. This tea is a real treat as it will unleash a wealth of nectar-like tastes and provide multiple steeps.

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8 Tasting Notes

95
256 tasting notes

2 grams in 12 oz seems to do pretty well, note to self, try 3 next time just to see…

I recently broke down and ordered the citric acid to clean my zojirushi. I had cleaned it 4 times before hand with lemon juice; all the scale was gone but I could still taste funky mineralness. Having now cleaned it with the citric acid, I can still barely taste and smell mineral. I think I’m going to have to buy spring water just for my zojirushi, using water filtered from my britta isn’t cutting it. It’s fine in the tea kettle, so maybe the zojirushi just really picks up the city water taste?

Thankfully, the funky taste is so faint I can still enjoy this tea.

Bonnie

I have really great water here, but I do buy spring water for special tea tasting and delicate tea’s. I don’t worry as much about a flavored tea or a bold assam that I’ve had for awhile (you know what I mean), but my Green’s and White’s and Sheng’s I’m careful.

Rellybob

It really does blow when you know how a tea is supposed to taste and the water you use ruins it. I’m going to have to follow your example! :)

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74
1 tasting notes

Steeped one tablespoon of tea for forty-five seconds in a 4oz gaiwan using water with fish eyes for five good infusions. Aroma was floral at first, leveling out in later infusions. The flavor, which was slightly fruity and nutty, reached its peak with the second and third infusions. Good tea.

Preparation
190 °F / 87 °C 0 min, 45 sec

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