Wu Yi is a cultivar from Wuyishan (武夷山), Fujian, but it doesn't grow anymore in China, only in Taiwan. It was brought there about 200 years ago. It's not popular, since it requires careful production, otherwise the tea will be bitter and hard (according to Shui Tang & Taiwan Oolongs).

From the Wu Yis I've tried, I found they are all a bit flat, sweet, Vanillegipfel dough. However, Menglin pointed out: cooked banana note, but also something surprising and green that's typical for Wu Yi.

video of production from Taiwan Oolongs.

Ancestor of rogui varietal!

Dong Ding is a very famous mountain in Taiwan, soil is rich in iron. Produces teas with depth and aging potential (from charen).

Western (in comparison with Wu Yi blend from Shui Tang and Taiwan Sourcing) (XI 2018): Empty cup not as sweet; also in the nose, not as directly vanilla sweet, more juicy. Still a discernible sweetness, and (fresh) bananas or even banana leaf. A little bit of greenery in the cup that distracts from the sweetness. It's a bit lighter than my reference blend. Sage in the finish.

Gong Fu Cha at Shui Tang: Good for 3 infusions, some sage and bay leaf in the second infusion.

Western (25 XII 18) (comparing Buddha's Hand Shiding 09 to Yingzhi Hongxin Baozhong 17 and Dong Ding Wuyi 16): Spicier, leathery, deep scent in leaves. Deep scent also in empty cup, honey, but also something slightly fermented / balsamic. Very interesting nose, very awake. Cooked stonefruit, a bit faint. A bit of a faint brew; not as astringent as BH; but quite round / present.

Blind Western (8 I 19): Also a very fruity nose, but greener, fresher. Not peaches, but vanillated flower stalks? It's very succulent, fresh bananas? and curry leaves, faint.

Blind Western (7 III 19): greener, stalkier, juicier nose; also in mouth. A little bit of green cinnamon; very satisfying. As it chills, the green cinnamon becomes overwhelming. Also not so enjoyable anymore. Would've thought it's a Sijichun. Maybe it's the storage in the happiness jar that is not good for it?

Blind Western (15 IV 19): fully warmed peaches, some pineapple, cured hams. a little farty. Cup supple, sweetness; pineapples and candy, almost flobby. Succulence, a bit of qingxin. Medium interesting tea. Fujian Qilan? (No incense). Possibly Wuyi (though a bit light for that.)

Western (18 IX 19): Very fruity, not just peaches, also pineapple. Very nice actually, maybe the happiness jar didn't help it.

Dong Pian (冬片) means winter sprout. Normally tea doesn't grow in winter, but in Taiwan, winters can be mild. Still, the leaves don't grow fully, are quite small These teas tend to be light and fresh (explanation). And cotton candy notes!

Overall, I think this is a beautiful tea, the dong pian freshness balances the sweetness that comes from the cultivar.

Western Style Tasting (XI 2018): Baked goods, tea cinnamon, deep roasted orange / Grand Marnier in empty cup. Nose quite sweet, dough-like. Surprisingly slender cup, from the nose you'd expect it to be more sirupy. Nice taste, some greenery coming through. Maiglöckchen? Light and mellow, *buttery*, with some bright flower-like accents.

Grandpa: Buttery, easy drinking. Sweet style.

Gong Fu: Quite dense, still, dough-like with a lightness to it.

Western 26 X 21: Nice nose, cookie dough, sugared tonka dust; tasty medium toast; cup quite elegant, toasted barley and sweet, full honey

Blind Western (31 X 21): Christmas spice oolong nose, or pumpkin spice even? It's somewhat fruity, candied blood orange flesh. Very nice drinking, somewhat fruity, almonds; a bit freshly oiled wood, very pleasant, very grown up. Welch Wohltat, how refined and unpretentious, yet elegant.

Same garden as the Dong Pian above

Sweet smell, Vanillegipfel and dough. Aroma similar, quite thin texture, but present. Pleasant lingering.

Blind Western (6 II 19): something slightly funky hiding there; otherwise big and fruity. Quite fermented in the mouth, classical fermented oolong taste; breit; and long! Drying the tip of the tongue. This is really dried apricots in both nose and taste.

Also from Mingjiang, but I can't say it it's from the same garden as Shui Tang's. They seem to be very proud of it (link).

They did a series of videos documenting the process.

Western Tasting (in comparison to Shui Tang's 2014 Wu Yi in XI 2018): TO's brew is darker (due to darker roast?). Leaves of ST are much harder, sturdier; larger also; TO's are soapy, thin, small. Empty cup of TO very clean and sweet, candied oranges. ST is less sweet, more maritime-wood and sandalwood. TO's nose almost obnoxiously sweet, very dense; Highland Park 12. ST's is more cucumber-y, waterier. TO has very thick liquor, a bit soapy (production mistake?); a bit burnt. Sweetness is quite astonishing though. ST's more elegant, not as sweet, but great clarity. (Aromatically a bit boring.) Present though.

Gong Fu Style & Grandpa: Sweet nose, easy drinking.

Blind Western (12 VI 19): peachy, fruity, woody, tasty. Really supple awesome nose. A little bit of greenery succulence comes forth in the back, and some baked banana? Cup actually a lot of clay aromas, good minerality. A bit of bees wax also, some residual sweetness, date sugar? Not super complex soup, but good.

Blind Western (1 VII 19): Deep fruity nose, very pleasant, marmelade; some moroccan spices. In the cup there's a slight metallic tinge, and it's a lot thinner that I'd expect from the voluminous nose.

Blind Western (8 IX 19): I can smell the kiku box, or is it cedar? It is quite easy, a bit woody, little own taste. Decent qi though as far as I can asses.