- Tea Knowledge
The UNESCO Natural Heritage Site of the Wuyi Mountains have been producing tea for over a millennium, and were the site for the development of both oolong and black tea. The mineral flavour in the leaves and the intense roasting they receive have kept Yan Cha (a.k.a. Rock or Cliff Tea) some of the most prized teas in the centuries since, with characters reminiscent of stone fruits, citrus liqueurs, or cacao. This is a selection of Yan Cha in two different quantities, perfect for a comparative tasting or for the Wuyi fanatic.
(Image for illustrative purpose only; see list below for current selection.)
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high a water temperature would burn the leaves, resulting in a bitter taste.
See individual product pages for more specific brewing recommendations.