{"id":3532,"date":"2024-04-23T11:35:03","date_gmt":"2024-04-23T09:35:03","guid":{"rendered":"https:\/\/www.terredechine.com\/2024\/04\/23\/60-fermented-wulong\/"},"modified":"2024-07-18T18:48:44","modified_gmt":"2024-07-18T16:48:44","slug":"les-wulong-60-fermentes","status":"publish","type":"post","link":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/","title":{"rendered":"60% fermented wulong"},"content":{"rendered":"

Wulong teas 60% fermented<\/strong><\/strong> fermented<\/strong>
<\/span> <\/em>
In large whole leaves that open freely in a zhong or clay teapot.
For harvesting in the last month of May, the water will be at 95\u00b0C, so rinse thoroughly.<\/p>\n

In traditional preparation : <\/strong>
-Zhong 10cl take 4g <\/span>tea, rinse, then infuse for 10”.
-15 cl teapot take 7g of tea, rinse and <\/span>infuse for 30”.
Generally five to eight infusions, depending on quality. <\/p>\n

In preparation for the West<\/strong>:
-Maximum 50cl teapot: take 7g of tea, brew for <\/span>2′.
Generally two infusions depending on the quality of the tea<\/p>\n

From Guangdong province for Feng Huang Dan Cong, and from Fujian province for “rock teas”.
These wulong teas feature fruit aromas (lychee) for the former, mineral and cocoa flavors for the latter.
They keep well in airtight cans and improve slightly after one year from harvest. <\/p>\n","protected":false},"excerpt":{"rendered":"

The second type of wulong tea, with unrolled, brown leaves.
The best-known is Da Hong Pao “Robe Rouge”, a mythical tea made up of three tea bushes clinging to a rock wall.
Since then, numerous cuttings on the same land have ensured production, albeit very limited.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[232],"tags":[],"class_list":["post-3532","post","type-post","status-publish","format-standard","hentry","category-tea-families"],"acf":[],"yoast_head":"\n60% fermented wulong - Terre de Chine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"60% fermented wulong - Terre de Chine\" \/>\n<meta property=\"og:description\" content=\"The second type of wulong tea, with unrolled, brown leaves. The best-known is Da Hong Pao "Robe Rouge", a mythical tea made up of three tea bushes clinging to a rock wall. 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The best-known is Da Hong Pao \"Robe Rouge\", a mythical tea made up of three tea bushes clinging to a rock wall. Since then, numerous cuttings on the same land have ensured production, albeit very limited.","og_url":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/","og_site_name":"Terre de Chine","article_published_time":"2024-04-23T09:35:03+00:00","article_modified_time":"2024-07-18T16:48:44+00:00","twitter_card":"summary_large_image","twitter_misc":{"Written by":"","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/","url":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/","name":"60% fermented wulong - Terre de Chine","isPartOf":{"@id":"https:\/\/www.terredechine.com\/en\/#website"},"datePublished":"2024-04-23T09:35:03+00:00","dateModified":"2024-07-18T16:48:44+00:00","author":{"@id":""},"breadcrumb":{"@id":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.terredechine.com\/en\/les-wulong-60-fermentes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.terredechine.com\/en\/"},{"@type":"ListItem","position":2,"name":"60% fermented wulong"}]},{"@type":"WebSite","@id":"https:\/\/www.terredechine.com\/en\/#website","url":"https:\/\/www.terredechine.com\/en\/","name":"Terre de Chine","description":"Les th\u00e9s naturels de Chine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.terredechine.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"","url":"https:\/\/www.terredechine.com\/en\/author\/"}]}},"_links":{"self":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts\/3532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/comments?post=3532"}],"version-history":[{"count":0,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts\/3532\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/media?parent=3532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/categories?post=3532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/tags?post=3532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}