Dumphani ku nkhani
Buku la tiyi

Da bu wu long cha

大埔乌龙茶

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Mtundu wa tiyi
Oolong Tea

SKU · DABU-WULONG-CHA-CN

SKU · DABU-WULONG-CHA-CN
Fanizitsani tiyi
Momwe mungapangire tiyi

01 / Sensations

Zofotokoza za kukoma

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Flavor descriptors

Tasting notes

Zofotokoza za kukoma za tiyi uyu sizikupezeka panopa.

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Onani zofotokoza za kukoma. Kumene kusefa kulipo, sankhani chofotokoza kuti muone tiyi ogwirizana nacho.Zolemba za tiyi
02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Kupanga tiyi

Kupanga tiyi mwa njira ya Kumadzulo

Kutentha kwa madzi
95 - 100 °C
Kuchuluka kwa tiyi
6–8 g pa 110–150 ml.
Teaware
Gaiwan or a small clay teapot.

Kukoma

Zofotokoza za kukoma

Dry Leaf Appearance
The twists are large and tight, full, smooth and even (条索肥壮紧结，饱满光滑匀整); the color is black-brown and oily (乌褐油润).
Dry Leaf Aroma
Not described separately; no data in the sources consulted.
Liquor Aroma
Floral-honey, clean and natural, rich and lasting (花蜜香味，清香天然，香浓持久).
Liquor Color
Orange-yellow, bright, with a golden tint (橙黄明亮、略显金黄).
Spent Leaves
Tender green, even, soft and glossy (嫩绿，匀齐柔亮).
Taste
Full-bodied, mellow and sweet, rich and fresh, with a long sweet aftertaste (醇厚甘润、浓醇鲜爽、回味甘甜).

03 / Origin passport

Origin and production

Mtundu wa tiyi
Oolong
Geographical Indication Status
Inde
Geographical Indication Standard
CNIPA 地理标志产品认定 №632
Soil
According to the document — sandy loam (砂壤土) in a layer deeper than 70 cm, slightly acidic, pH 4.0–5.5.

Makhalidwe a tiyi

Makhalidwe a tiyi

Picking
Spring — from March to May; autumn — from September to November.
Pluck Standard
When the terminal bud has opened and the shoot has stopped at three to four leaves (驻芽三四叶). The leaf is not crushed, and no moisture is left on it.
Raw Material
No more than 3 kg of fresh leaf pa basket.

04 / Tea care

Keep it fresh

Storage
StorageClass practice for oolong. In airtight packaging, in a cool, dark, dry place, away from foreign odors.

Tsatanetsatane

Tsatanetsatane

Cultural Significance
Guangdong oolong is usually reduced to the Fenghuang *dāncóng* of Chaozhou; the Hakka county of Dabu has its own protected name. The newspaper writes that oolong is the county's main tea here.
Name Breakdown
“Dabu” (大埔) is the name of the county; “*wūlóng chá*” (乌龙茶) means “oolong”, literally “black dragon”.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Da bu wu long cha

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Palibe ndemanga panobe. Tiuzeni maganizo anu pa tiyi uyu.

 Lembani ndemanga

Lembani ndemanga

Patsani mlingo tiyi uyu ndikugawana malingaliro anu. Timayang'ana ndemanga iliyonse tisanaiyike.