Description

These are the last remaining pieces of Master Wu’s famous pomelos. Master Wu has stopped producing tea and has entered a well-deserved retirement. Wu is also a renowned artist, and his pomelos are true works of art, crafted with passion from the first step to the last. These final pieces represent one of the last opportunities to enjoy this ancient art. Unfortunately, interest in this rare and precious tea is declining in Taiwan, so fewer and fewer masters continue to produce it. This is a great loss for the world of tea and for the traditional culture in which this tea is given and enjoyed during Lunar New Year to bring good fortune to those who drink and offer it.

Producing this tea is complex. First, the right tea must be selected; then the best fruits are chosen for blending (both the tea and the fruit come from organic plantations). The fruits must be special, rich in nutrients and aromatic essential oils, and the producers carefully monitor their ripening. The pulp is meticulously removed without damaging the peel. The tea is mixed with part of the juice and pulp, the mixture is placed back inside the peel, and several stages of traditional charcoal roasting known as tanbei follow. This process can last more than 40 hours and is followed by at least six years of aging.

This tea is suitable for very long aging. Its value increases over time, together with its body, flavours and cha-Qi, the energy that only teas of great quality can provide.

THE POMELOS ARE SOLD WHOLE, NOT OPENED OR CUT INTO PIECES. POMELO WEIGHTS VARY FROM APPROXIMATELY 240 TO 260 GRAMS. LIMITED AVAILABILITY. THESE ARE THE LAST PIECES MADE BY MASTER WU.

We recommend infusing at 100°C in a 150–250 ml teapot, using 5 grams of tea leaves and peel, with infusion times of one to two minutes. Alternatively, 6 grams of leaves and peel can be boiled in 500 ml of water for about five minutes, or the spent leaves from previous infusions can be used for boiling.