our tea cause
Mindful tea consumption contributes to mindful tea cultivation, handling, and vice versa.
Our Wuyi Oolong harvests come from two main plots, lots within the scenic area, and the skirtings of the Wuyi Mountains National Park.
Based on strict control of yields, manual harvests and numerous tasks are carried out by hand. No fertiliser or chemical is used.
Our harvesting season falls between late April - early May. They are hand-picked, placed in open baskets and be sent straight to the makers. Every batch is sorted accordingly with strict allocations of batch numbers.
In the age of technology, the wilting of tea leaves is still done by hand. The oxidation process can be machine aided while a number of teas within our range is strictly done by hand (e.g. Gôut de Terroir). Nonetheless, the process of Wuyi rock tea can take up to 2 weeks for a full cycle of semi-processed oolong to be completed. Multiple roasting cycles over firewood are done to encapsulate the flavours and essence of tea, which is desired for ageing. The transformation from the harvest to ready be drunk will take at least 2 months to be completed. It is laborious and time-consuming, but certainly worth the wait.
STORAGE AND AGEING
A comprehension of tea being agricultural produce would help with the appreciation in wanting to collect and age tea. Every batch is unique, and we have yet to come across the same taste profile year on year.
Whether the purchase is for consumption or ageing, we have double sealed our loose tea to prevent premature ageing. Should you be keen on ageing the tea, we recommend the batch to be stored in an air-tight, opaque container, away from sunlight. Wuyi oolong need not be stored in the fridge however beware of humidity in the air. Do remember to place specific labels which indicate: year, cultivar, region and maker’s name to avoid any confusion in the year(s) to come.