Wuyi Mountains
The Wuyi Mountains in northern Fujian, China, are a UNESCO World Heritage area and the home of rock oolong (yancha), including Da Hong Pao, and of Lapsang Souchong.
Definition
The Wuyi Mountains (武夷山, Wǔyí Shān) lie in northern Fujian Province, China. The area is a landscape of red sandstone cliffs, narrow gorges and the Nine Bend River, and it was listed as a UNESCO World Heritage Site in 1999 for both its natural and cultural value. Wuyi is the source of yancha (岩茶), "rock tea," a family of dark-roasted oolongs grown in mineral soils between cliffs. The best-known are Da Hong Pao, Rou Gui and Shui Xian. The original Da Hong Pao mother bushes grow on a cliff at Jiulongke; the local government banned harvesting from them in 2006, and commercial Da Hong Pao comes from propagated plants and blends. The prized quality of good yancha is yan yun (岩韵), "rock rhyme," a mineral depth and long finish. The area is also the birthplace of black tea. Lapsang Souchong (Zhengshan Xiaozhong) was first made in the Tongmu area of Wuyi, and the original style is pine-smoked. Many tea historians consider it the earliest black tea sold to Europe.
In Depth
Yancha origin is graded by location: zhengyan (core rock area inside the scenic zone), banyan (half-rock, the edges), and zhoucha (riverbank and lowland tea). Prices drop sharply from the first to the last.
Brew yancha gongfu style: 7-8 g in a 100-120 ml gaiwan or pot, boiling water at 98-100°C (208-212°F), a quick rinse, then 10-15 second infusions extended gradually. Good yancha lasts 7-10 infusions.
Fresh yancha straight from charcoal roasting can taste harsh and smoky. Many drinkers rest it for several months, or a year, to let the "fire" (huoqi) settle. Do not confuse roast intensity with quality; heavy roast can hide poor leaf. Store yancha airtight at room temperature. Unlike green tea, it does not need refrigeration, and well-roasted yancha keeps for years.
See Also
- Yancha (Rock Oolong)
- Fujian Tea Regions
- History of Black Tea