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Produced lixiangxi_farmerbadge by Li Xiangxi

When Li Xiangxi teaches her students about Wuyi tea, she breaks the tasting experience into four unique elements: “Wei” or flavor, “Qi” or aroma, “Yan” or Wuyi’s unique rocky texture, and “Yun” – the commanding, compelling quality of the finest teas which linger with you long after your tasting.

 This sampler focuses on the aspect of “Wei” with four teas that exemplify bold Wuyi flavor, with many featuring distinct fruity notes with a finish that is cozy and sweet. The emphasis on flavor rather than aroma or texture tasting kit is an excellent place to start for those just beginning their love affair with Wuyi oolong teas.



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Taste Li Xiangxi’s WEI Collection

This tasting kit focuses on the aspect of “Wei” or flavor in Wuyi oolong , bringing together four teas that exemplify warm & roasted tasting experiences with sweet and fruity undertones and caramel finishes. Taste the Li Family’s classic Big Red Robe alongside their bold and cozy Mei Zhan, then continue with the more complex Fo Shou and finish with their satisfying and wonderfully balanced Shui Jin Gui Light Roast.

There is enough tea included to brew each selection five times times, giving you a chance to explore different brewing methods and pairings while getting familiar with the flavor of Wuyi oolong teas.

Four 25g bags of loose leaf tea are included for a total of 3.53 ounces (100g.) of tea or 20 brewing sessions.

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Li Xiangxi and her family grow this tea in the Longchuan gorge of the Wuyishan National Nature Reserve, hand picking every leaf and delicately roasting this tea in bamboo baskets over charcoal embers to bring out the natural minerality of the region. The family believes strongly in standing against the modern trend to over-roast and cover the natural flavor of the tea, making her Big Red Robe unique among its peers and earning it the recognition of a gold medal in 2016. The cozy tea is well-balanced with strong notes of fruity melon, necatarine, and candied citrus with a savory sweet finish.




Mei Zhan varietal is rich and bold. The Li Family’s subtle charcoal roasting brings out the best in this tea.The nectarine juiciness, and hibiscus undertones give Mei Zhan a unique place in the Wuyi collection. The balance of fruit and florals places this can be reminiscent of Qilan, but because it is darker and more grounded, it is a natural next step from Big Red Robe in the WEI tasting kit. 




Fo Shou, or “Buddha’s Hand,” varietal is a more exotic and luscious tea than Mei Zhan or Big Red Robe. True to its name, there are strong notes Fo Shou fruit with a hint temple incense and rosewood prayer bead aroma. The Li Family’s darker roast accentuates Wuyi minerality for a surprisingly light body and immediately juicy, strong aftertaste that make this a unique and worthy tea. The large leaves are a beautiful sight as they unfold in a gaiwan or yixing pot.




Shui Jin Gui (Golden Water Turtle) is one of the four famous varietals that define Wuyi oolong teas, making it a very sought after commodity, with true Shui Jin Gui varietal in low supply. The Li Family treats this tea to a slow and subtle charcoal roast to bring out the minerality that comes from growing tea in the mist covered rocky Longchuan gorge in the Wuyishan Nature Preserve without covering the natural fruit and citrus flavor that makes Shui Jin Gui so famous.


Tasting Recommendations


Li Xiangxi’s traditional Wuyi Tea Ceremony uses two yixing clay teapots, one for brewing and one as a pitcher. Use 5 grams of leaf in a four to six ounce teapot, rinse with 200° F water, then steep for four to five seconds. Pour the tea without a strainer into the second teapot.

Use scent cups and tasting cups if at all possible. Scent cups are taller porcelain cups designed to trap the aroma of a tea. If you don’t have scent cups, simply use a smaller cup as a scent cup and pour the infusion from the smaller cup into your drinking cup, then smell the empty cup before drinking out of the full cup.

Every three infusions, stop and taste simple hot water. This is a critical part of Wuyi ceremony as sipping water gives a medium for the aftertaste lingering from early infusions to really come out. The water steeping is a way to appreciate aroma and aftertaste.

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