EN
Da Wu Ye, "Big Dark Leaf," is a Guangdong dan cong oolong, also known as Ya Shi Xiang. The name refers to its very large leaves: among the Guangdong oolong cultivars, Da Wu Ye has the largest leaves.
This tea uses autumn 2025 material from the Fenghuang Mountains. The processing is modern: light oxidation and a single final heating, a feature for which the tea is called Mao Cha. The result is an expressive tea with a rich aroma and the signature dan cong bitterness.
Characteristics
- Type: Guangdong oolong (dan cong)
- Region: Fenghuang Mountains, Guangdong
- Harvest: autumn 2025
- Processing: light oxidation, one final heating
- Shape: large, dark, lengthwise-twisted leaf
- Flavor: clean, rich, rounded, with a pleasant bitterness
Aroma and Taste
Dry leaf. Bright, juicy, heady: perfumed, fruity, berry and spicy nuances.
Infusion. A multifaceted spicy-fruity bouquet with berry and perfumed tones, spices, citrus and honey.
Aftertaste. Long, bright and refreshing, shimmering with many of dan cong's signature shades.
Why You'll Love It
A good representative of Guangdong oolongs in a modern style: a balance of aroma and flavor, richness and accessibility. It is pleasantly warming, refreshes the senses, brings lightness and calm, and sets an unhurried mood and inner harmony.
How to Brew
Gongfu brewing:
- Teaware: porous clay for oolongs, or porcelain
- Water: 90–95 °C
- Ratio: 3–4 g per 100 ml of water
- Short infusions of 5–10 s, then add 5–10 s each time
- The flavor lasts for 6–7 infusions
Western-style brewing:
- A large glass or porcelain teapot
- 3–5 g (1–1.5 tsp) per 500 ml of water at 90–95 °C
- Rinse the tea with boiling water in a warmed teapot and pour it off, then pour in fresh water
- Steep for 3–5 min under the lid
Storage
Store the tea in a dry, cool place in a tightly closed container, away from direct light and foreign odors.