Wuyi Yan Cha - "Rock Tea"

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.