Description: This is a style of Yancha, or rock, oolong, from the Wuyi Mountains in Fujian. Bu Zhi Chun literally means 'not knowing the spring'. It got this poetic name because these tea leaves grow out quite late in spring, as if not noticing the spring has come.
Bu Zhi Chun is picked in mid-May each year. Since it flushes later than other varietals, already well into Spring and approaching Summer, its name is quite fitting. This tea was fully handmade using traditional methods with several charcoal roasts. The finished leaves are tightly twisted with lustrous brown color, while the tea liquor is a lovely orange-yellow.
Prided as one of the most aromatic teas is produced in the Wuyi Mountain in Fujian Province, Bu Zhi Chun carries notes of flowers and ripe fruit alongside its signature smoky and aged scent.
The tea is lightly oxidized and roasted, with heavy flavors of honey, and a sweet, toasty fragrance. Highly aromatic. This rare oolong tea provides us with subtle fruity notes for the first infusion. The sweetness can easily be coming from those notes, however, a caramelized flavor is also being picked up here. As the steeps increased, you can feel hints of honey and a buttery texture that almost overtook the roasted notes.
Brewing Guide: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.