Guihua Wulong
桂花乌龙 · Osmanthus Oolong
Oolong
On the moon, they say, there grows an osmanthus tree that cannot be cut down. A man called Wu Gang was sentenced to chop at it forever, and every wound he opened healed before his next swing.
The flower behind that story blooms each autumn, around the Mid-Autumn Festival, when people are looking at the moon anyway. In Fujian and Taiwan the tiny blossoms are baked warm with oolong until the leaf takes their smell.
Unlike jasmine tea, the flowers are often left in rather than picked out. Apricot and honey, renewing itself steep after steep, the way the tree in the story does.
- apricot
- osmanthus
- honey
- Origin
- Anxi, Fujian; also Taiwan
- Water
- 95°C / 203°F
- Ratio
- 5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Established scented style in Fujian (Anxi) and Taiwan trade
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~5.0g of tea
The session
5 infusions, about 3m 25s of total contact time.
- Steep 125sSomething orchard-sweet on the rim.
- Steep 230sApricot blooms over buttered oolong.
- Steep 340sThe flower and the leaf trade places.
- Steep 450sHoney deepens, faintly toasted.
- Steep 51mSweetness heals back with each pour.
Also sold as
Gui Hua Wu Long, Kuei-hua Wu-lung, Osmanthus Tea, Formosa Osmanthus Oolong, Oolong Osmanthus
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.