This tea is made of fine wulong tea leaves soaked in the mixture of ground ginseng roots and licorice, which makes it a perfect choice for those who appreciate a bit of natural sweetness in their beverages. This tea will replenish your energy and help you stay awake and focused. The sweetness of the licorice dominates the renshen’s flavor for the first two or three brews. After that, the characteristic taste of wulong will come forward.
Why we like it?
This wulong can become a gateway into authentic tea drinking tradition for those who are used to aromatized teas, coffee, and blended beverages. Roman often takes a thermos filled with freshly made Ginseng tea to his morning classes. Miha likes to include it in casual tea ceremonies where he can share it with people who don’t normally drink tea. Whenever they ask for a refill, it’s a mission accomplished.
Ginseng comes from the Chinese word renshen, which literally means “root shaped like a man”. The plant is often used for making energising medicines and herbal stimulants. Chinese have been mixing it with tea for a long time. Mildly oxidised leaves of wulong tea have proven to be the best match for the root, and this tradition has gradually evolved into the “pellet-shaped” rolled-up leaves of wulong tea that we are so used to these days. The licorice root is widely used in Traditional Chinese Medicine to boost immune system, improve digestion, and restore vitality.
Roman’s personal score: 91/100
Miha’s personal score: 82/100
The scores above represent how the Daoli co-founders Miha and Roman feel about each particular tea. The ratings are given on 0 to 100 scale and are absolutely subjective. We simply translate into numbers our first impression about this tea.
General steeping suggestions
Tea can be steeped in a tea pot, gaiwan, or a strainer placed right in your cup. Feel free to experiment with time, temperature, and quantity. If tea feels a bit strong or bitter, just use less leaves or steep it for a shorter period of time.
The purpose of the first brew is to rinse the leaves, so it shouldn’t last more than five seconds and should be discarded. Pour the hot water again. This time, steep it for longer periods. Avoid leaving the leaves soaking in water between brews, because it makes tea taste bitter and steals a lot of its flavor. If used properly, about six grams of tea leaves can yield several middle-size cups of excellent tea.
Chinese people enjoy the original taste of tea, so they never use milk, sugar, or lemon.
Gongfu steeping suggestions for Ginseng Wulong
Start with this, then experiment:
- one serving: 6 grams (0.2 lb)
- water: ~ 90 °C, 100-250 ml (194 F, 3-9 oz)
- time: 60-120 seconds
- brews: 5-6 times
- discard the first brew
Have you tried this tea? Do you have any comments? Please use the space below to share your thoughts and ask us questions.