FAQ
Yancha(岩茶) is a type of oolong tea produced in the Wuyi Mountains of Fujian Province, China. The word "Yan"(岩) in Chinese means "rock," and due to the unique Danxia landform, weathered rock soil, and distinct microclimate of the Wuyi Mountains, Yancha is characterized by its distinctive "rock essence" or "yan yun." The production process of Yancha is complex, making it a semi-fermented tea that lies between green tea and black tea. It retains the fresh aroma of green tea while also having the rich, full-bodied flavor of black tea. Da Hong Pao, Shui Xian, Rou Gui, and Tie Luo Han are representative varieties of Yancha, each with its own unique fragrance and taste.
Yan Yun(岩韵) is a unique sensory experience of Wuyi Yancha oolong. It describes the tea's distinct flavor and mouthfeel when tasted. It includes four key elements: aroma, taste, smoothness, and aftertaste. Yan Yun's aroma often has a unique, regional character. It is sharp and lasting, leaving a deep impression. The taste is rich and full-bodied, without the bitterness of green tea or the astringency of black tea, but rather it is mellow and smooth on the throat. After drinking, the tea leaves a sweet, long-lasting aftertaste and a fragrant mouth. It reflects the tea's strong aroma and aftertaste. This symbolizes the quality of Wuyi Yancha.