Studio pack
Yóuqiè Hēi Wūlóng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yóuqiè Hēi Wūlóng油切黑乌龙
yóuqiè hēi wūlóng
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng)
- Tea type
- Oolong Tea
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
SKU · YOUQIE-HEI-WULONG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng)
- Tea type
- Gaiwan
- SKU
- YOUQIE-HEI-WULONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5 g per 100–110 ml (gongfu); 3 g per 200–250 ml (European method).
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
Taste
- Liquor Color
- Thick amber-chestnut, transitioning to deep reddish-brown (乌褐, wūhè). Clarity is high, liquor is clean. Color intensity significantly exceeds standard oolongs and approache...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 3
- Sensory Source Descriptor O Intensity
- 2
- Sensory Source Descriptor Rb Intensity
- 4
Details
- Picking
- Spring (April–May) and autumn (September–October) harvests. Spring harvest provides more saturated aroma and increased amino acid content, autumn — more pronounced sweetness and...
- Alkaloids
- Caffeine (咖啡因, kāfēi yīn) — content is moderately high, approximately 2.5–3.5% of dry mass. Double roasting slightly reduces caffeine content compared to unroasted oolong. Theob...
- Amino Acids
- L-theanine (L-茶氨酸, L-chá ānjī suān) — content is reduced compared to green teas and light oolongs due to high degree of heat treatment, however residual amount ensures tast...
- Essential Oils
- During double roasting, primary floral and green notes (linalool, geraniol) transform into more complex pyrolysis compounds: furfural, maltol, pyrazines — these form the charact...
- Vitamins
- B-group vitamins (B₁, B₂, B₆) — partially destroyed during high-temperature roasting but preserved in residual amounts. Vitamin C is practically absent due to thermal destruction.
- Early harvest months
- 4, 9
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