Pack size: 2 x 150g +/- 5% (2 x 5.3 oz) loose leaves in 2 vacuum-sealed foil bags
Wuyi, a cultivar transplanted from Wuyi Mt. in China a long time ago is the only one named directly Wuyi Oolong in Taiwan. Nobody knows what cultivar it is exactly amongst Wuyi Rock Teas.
Taiwan's Wuyi cultivar is a rare one planted in a few tea estates at the present, and also suitable for making deep-roasting oolong tea such as Ti Kuan Yin Oolong.
However, this Wuyi has been planted with the natural farming (organic) method and processed with light oxidization, which totally represents different characteristics in many ways and is the tea that can be afforded by most tea lovers. If you've never had any experience with light Wuyi Oolong, this Wuyi Oolong is definitely the one you won't miss out on.
The water to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.