Cinnamon Wu-Long
2 oz (57g) for $32.00, makes 65+ cups
Ingredients: Organic White Tea Leaves, Organic Ceylon (Sri Lankan) Cinnamon
Name: Cinnamon Wu-Long Tea 老乌龙茶
Cultivar: Da Bai, Da Hao
This tea is sourced and produced at the crown tip of the Tai Mu mountain in South Fujian. From early September, sturdy late-harvest white tea leaves are plucked for the wu-long tea. By this time in the season, the tea plants have what is called “autumn golden sun energy”. They have enjoyed spring and summer rains, bright sunshine, mist and mountain dew, and the large leaves possess a rich and mature aroma. Teas from this harvest season are referred to as having Gao Xiang, or “High Fragrance”.
Immediately after being harvested, the leaves are spread on a cloth to wither for a few hours. When they become soft enough, they are rolled and placed in a cloth-lined bamboo basket. These baskets are placed on shelves lining the walls of a small room, at the center of which is a charcoal stove and a pot of simmering mountain spring water. This arrangement maintains a hot and humid environment in which the buds can oxidize and ferment for a few hours. During this time, the tea is periodically sampled to observe the color and flavor change, as the day’s weather may effect the pace of the process. Once the tea has reached about 40% oxidation, it is removed and shaken in order to cool.
Shang has added organic Ceylon cinnamon to the tea for a smooth, sweet, and warming blend.
Harvest
Autumn
From early September to early October the large, sturdy late-harvest white tea leaves are plucked for wu-long. By this time in the season, the tea plants have what is called “autumn golden sun energy”. They have enjoyed spring and summer rains, bright sunshine, mist and mountain dew, and the large leaves possess a rich and mature aroma. Teas from this harvest season are referred to as having gao xiang, “high fragrance”.
Processing
The leaves are spread on cloth to wither for a few hours immediately after they are harvested. When they become soft enough, they are rolled and placed in a cloth-lined bamboo basket. These baskets are placed on shelves lining the walls of a small room, at the center of which is a charcoal stove and a pot of simmering mountain spring water. This arrangement maintains a hot and humid environment in which the buds can oxidize for a few hours. During this time, the tea is periodically sampled to observe the color and flavor change, as the day’s weather may affect the pace of the process. Once the tea has reached about 40% oxidation, it is removed and shaken to cool and fix. Shang has added organic Ceylon cinnamon to the tea for a smooth, sweet, and warming blend.
