Tea Info

Tea Origin

Cultivar: Qingxin Wulong 青心烏龍
Region: Da Yu Ling, Lishan, Taichung County
Elevation: 2,200m+
Oxidation: Light (15–20%)
Roast: Unroasted
Caffeine: Medium
Season: Spring 2024
Flavor Profile: Orchid, mung bean, mountain mist, highland butter
Best For: High mountain oolong lovers, meditative sippers, seasoned gongfu brewers

Gongfu Brewing Method

Teaware: Gaiwan, Clay (pot seasoning and great heat retention, not as good for color appreciation), porcelain (color appreciation and good retention), or glass teapot (color appreciate but loses heat quickly)

Leaf/Water: 7g/100ml (3.4 fl oz)

Water Temperature: Boiling (100° C/ 212°F)

Quick Rinse: Do not rinse

1st Round: 50 Seconds

2nd Round: 65 Seconds

3rd Round: 90 Seconds

Western Brewing Method

Teaware: Steeping Mug, Porcelain Teapot, Foldable teabags, double walled glass tea tumbler

Leaf Amount: 2.5g | 1 tsp per 250 ml (8 oz)
Water Temp: 90–95°C | 194–203°F
Steep Time: 2.5–3.5 min
Re-steep: Up to 2-3 steeps

Iced/Cold Brew Method

Teaware: Glass and silicon infuser bottle

Leaf Amount:5g per 500 ml (17 oz)
Time:6–10 hours refrigerated

Flavor Notes (Cold): Creamy orchid, sweet snap pea, dew-soaked greens
Pro Tip: Cold brew smooths sharper florals and enhances vegetal sweetness.


Leaf, Liquor, & Tasting Notes

Dry Leaf: Tightly rolled balls of vibrant forest green with pale silver tips. Aroma is lightly floral with sweet mung bean paste.

Liquor: Bright golden-yellow with buttery clarity and high mountain freshness.

First Round: Notes of fresh orchid and creamy sugarcane unfurl gently. Mouthfeel is silky and cooling.

Second Round: Aroma deepens to sweet mung bean and spring greens. Flavor becomes more vegetal with a dew-kissed finish.

Third Round: Rich buttery texture continues with an uplift of highland minerality. Lingering huí gān coats the throat and breath.

Fourth Round: A meditative final infusion with softened florals and delicate vegetal clarity.

Tea Appreciation

Leaf Characteristics

Before Steep

After Steep

Teaware that brings out the fullest potential of the tea and meets you where you are at in your tea journey - on the go, casual drinker, iced enthusiast, aspiring connouisseur.

Save 7%
Three Person Travel Gongfu Tea Set 三人行旅行套

Three Person Travel Gongfu Tea Set 三人行旅行套

Sale price$28.00Regular price $30.00
Color
Color: Red

About our Partnerships

Communitea is committed to not white labeling. We are apart of each others stories. The teas our partners provide us with are the product of their hard work and commitment to community. We commit to fair pricing that respects their margins and also allows us to provide for our workers and programs in the US to continue the work.

The Wang Family

The Wang Family (brother and sister owners Josh and Ivy) have been farming and producing tea for four generations in Taiwan. They take pride in their traditional and sustainable farming practices that have been passed down through the generations; they believe in letting nature do its work, rather than relying on chemicals or other modern farming techniques. 

By working alongside nature, they ensure that the unique characteristics and flavors of Taiwan's beautiful terroir are preserved in each cup of tea.

Another important aspect of their tea production is their use of traditional charcoal roasting.  Unlike most modern tea roasters that use electricity or gas, they use high-quality longan wood charcoal sourced from a local renewable forest.  The charcoal tea roasting process is a delicate task that requires skilled hands, patience, and a keen sense for the fire. 

Partnership with Communitea

Our partnership with Wang Family Tea is built on shared roots—growing tea and growing community. As they cultivate sustainable, generational farming and tea education in Taiwan, we cultivate education, opportunity, and connection between our communities and theirs. Together, we create pathways for our communities to learn with and from one another through cross-cultural exchanges and community-based education—funded directly through every cup of Communitea.

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