Wuyi Hong Shui Oolong Tea Cake

Oolong pressed into 100g cakes, cultivar Wuyi. Its origin can be traced to the mythical Wuyi mountains in Fujian province, South China. From there, most of the Chinese incomers came to Taiwan. Tea bushes were grown at Mr. Yu's farm, he is farming in harmony with nature and does not use any chemicals to kill insects or support growth.
Tightly pressed quite big and slightly oxidized leaves with a darker metallic green color and a pleasantly creamy, slightly pungent aroma. Light golden green in a cup with an intense sweet fruity and slightly spicy flavor with a sweetish silky feeling in the mouth and a long aftertaste of sweet wood and a hint of anise. 
Local name: 武夷紅水烏龍茶餅
Cultivar: Wuyi
Origin: Ming Jian, Nantou County, Taiwan
Altitude: 300 – 400 m 
Oxidation level: 30 – 40 %
Farmer: Mr. Yu (Natural Farming)
Preparation: We recommend preparing the tea in 1,5 DCL of water. Put 3 g of tea into a warmed teapot and pour the boiled water, cooled down to 85°C. Let it steep for 1 – 1,5 minutes, then pour into a cup. You can repeat the process many times until the tea has a good taste. With further infusions, we slightly increase the water temperature and time of steeping.