Classed as one of the Wuyi Rock Teas, WuYi Yan Cha, through multiple charcoal firings, is a mountain grown oolong that brews to rich orange-red colors & strong flavors. Aroma is likewise strong, flowery, a result of the intense firing process it undergoes. Leaves open to flavors of caramel and fruit. Finish is enlivening. Lot #1 harvested in 2024.
Lot Notes: This lot offers an early, sweet flavor on the palate suggesting complexity in the form of added flavors to come. It succeeds. Aroma is aromatic and flowery. Leaves are well-crafted, consistent in shape and size.
Tea Facts: Arguably one of China's 10 Famous Teas. Cultivar is native to the WuYi Mountains. In China, this WuYi is known as a Min-Bei oolong, as it is made north of the Min River. Once shaped, the leaves are partially oxidized at 70-80% and then fired; once fired the leaves show a green-to-black coloration. China-side, this is a favored tea for Gong Fu style service - plenty of leaf, high temp water & short steeps.
Tasting Notes: Mineral notes show because of the rich fertile soils of WuYi Shan. Multiple charcoal firings create clean, sweet caramel and fruity notes. Mouth feel is sweet and enlivening. Flavors will linger.
Brewing Suggestions. For 6-8 ounces of water, right up to boiling temperature. Use 3-4 grams or a round tablespoon of leaf. Rinse the leaves briefly, pour off and re-infuse. Steep for 1.5 - 2.0minutes and taste. The flavor should be sweet. For GongFu service, use six grams of leaf per 4-6 ounces of water, rinse, re-infuse and steep for 20 seconds. Multiple steeps are the rule.
OOLONG TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.
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Excellent Wuyi Yan Cha - "Rock Tea"
This is delicious tea that delivers. Highly recommend.
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Unexpected
My previous experience with Rock tea was with a softer, more delicate Rock tea--and it was a revelation. I have become aware of the range of rock teas since but this is my second tasting entry. Wow-unexpected. much stronger in flavor, aroma and caffeine level(?). preparing gong fu method. Its a delicious tea I had to adjust the brewing quantity and times. I used 4 gms for a 100ml cup. steeping less than 5 seconds sufficient. two pours and sit up at attention. Flavor profile mineral, earthy - robust. a special quality tea. I have found with Silk Road teas the quality comes thru.
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Wuyi Yan Cha
Rich complex flavor - Very satisfying tea
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WUYI YAN CHA
Used Gong Fu style brewing. Strong pleasant aroma during initial rinse. Clean range of flavors. Charcoal, caramel with lingering mineral notes. Multiple steeps.
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Excellent
Excellent tea! worth of all money.