Wuyi rock oolong (Yan Cha in Chinese) is produced in the Wuyi mountain region of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of the rocky cliffs grow tea. There is a Chinese saying, "Every cliff has tea bushes. If there is no cliff, there are no tea bushes." The real rock oolong from the rocky cliffs is known for its unique character, referred to as "yan gu hua xiang", which translates as "rock bone, floral fragrance".

Owing to its soil, this tea is especially rich in minerals. Wuyi rock oolong has many different sub-varietals and each tea is named for its specific tea bush varietal. These tea bushes are indigenous to this region and do not grow anywhere else in the world. Wuyi rock oolong is usually harvested in the late spring, then traditionally charcoal-fired, either over medium or heavy heat over the course of several months throughout the summer. This long roasting process makes the tea more complex with a deeper flavor that eliminates the bitterness in the tea. Rock oolong is semi-oxidized, about 50-80%, depending on the tea master's preference.

Highlights

Wuyi Rock Oolong Yellow Goddess (Huang Guan Yin) is the bush varietal of the Wuyi rock oolong tea. It has twisted dark brown dry leaves. It is not commonly grown in the Wuyi mountain region, however, it has started to gain its popularity in recent years due to its strong fragrance. This tea has a hint of tobacco, slight fruitiness reminiscent of dates and raisins, moderate smokiness, creamy texture, and a lingering aftertaste.

Additional Info

Origin: Wuyi Mountains, Fujian province, China

Harvest: May 2015, traditionally moderately fired over charcoal

Grade: Premium

Caffeine level: Medium

Packaging: We use the highest quality resealable foil pouches on the market to completely block light and moisture, ensuring that the tea retains maximum freshness. Also the resealable pouch is not only convenient, but saves you from purchasing additional tea tins.

Tasting Notes

Has a hint of cocoa bean, a slight fruitiness reminiscent of dates and raisins, moderate smokiness, a creamy texture, and a lingering aftertaste. As the tea settles (ages), the smoky notes are diminished and other flavor attributes of the tea become more prominent.

Steeping Guide

210^oF, 4 grams (2 tbsp) for 6-8 ounces of spring/filtered water, adjust to taste, 1 minute, 5 steepings. Quickly rinse the tea and discard the liquor before first brewing. We advise against the use of tap water as well as purified water.

Gongfu brewing guide:

It is recommend to use the Gongfu brewing method in order to get the most out of the tea.

Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7 grams (2 rounded tbsp) of dry leaves for 100 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing and also rinse the tea before the first brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusion.

Please click here for more detailed Gongfu brewing instructions.

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