Li Li Xiang

Anxi Wulong Tea 2018

A lightly oxidized modern green-style Anxi wulong with a slightly darker roast. The heavier roasting draws out fruity notes in the characteristic floral aroma of the Tie Guan Yin bush and develops a deeper yet still smooth and clean flavor. A great affordable everyday wulong tea for drinkers who want an aromatic brew that is both light and complex.

Clear selection

Tea Origin
Fujian Province

Tea Bush
Tie Guan Yin Bush

Tea Master
Zhang Qing Jian

Harvest Time

Picking Standard
one slightly opened leaf with three mature leaves

The name “Li Li Xiang” means each tea leaf is fragrant. Most versions of this anxi wulong tea on the market are made from a blend of several tea bush varieties, such as Huang Dan, Ben Shan, Mao Xie and Tie Guan Yin. Our Li Li Xiang is made purely from leaves of the Tie Guan Yin Bush. While this tea’s level of oxidation is similar to other Anxi teas like Monkey Picked, it has undergone more intense roasting in its processing.

400 years ago, wulong tea was invented in Wuyi Mountain City, Fujian Province. The shape of the dry leaves were long, dark and twisted. Its original character was closest to that of a Dan Cong and Rock Wulongs, that is to say, very dark and with leaves in a slightly twisted shape. A tea master named the tea “wulong” meaning “black dragon.” Not only did the leaves look like a black serpent, the name aligned the style with the dragon, a symbol of success, luck, and power.

In the 90’s, when Taiwanese tea producers invested in Anxi County’s tea country, they changed wulong tea’s shape from long twisted leaves to tightly packed pearl shapes. This shape made the tea much more durable in its packaging. At this time, anxi wulongs also began to be roasted for a shorter amount of time, creating a lighter flavor and floral aroma. It was decided that since the Chinese domestic market preferred green tea, making wulong tea more similar to green tea in color and flavor would capture more sales. Still, there are many wulong tea drinkers who like the complex roasted flavor. Li Li Xiang is roasted longer than most anxi wulongs —  8 hours to be exact, where as Monkey Picked is only roasted for 2 hours. This tea is also roasted at a lower temperature. This creates a deeper, more complex flavor that is associated with Rock and Dan Cong wulong.

The stronger roasting gives Li Li Xiang a golden liquor color and a flavor that is reminiscent of Anxi’s traditional style. Experience the dark chocolate aroma, rich, lightly roasted flavor and complex aftertaste of this tea. The deep, layered flavor and affordable price makes this a great everyday wulong tea.

No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.


Li Li Xiang 2018 brewing guidelines

Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: ¾ Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 6 infusions.