Wuyi tea

Wuyi Tea

Wuyi tea, also known as Wuyi Rock Tea or Yancha, is a type of Oolong tea that originates from the Wuyi Mountains in the Fujian province of China. This tea is renowned for its unique mineral taste, often referred to as "rock taste" or "yan yun".

History

The history of Wuyi tea dates back to the Song Dynasty, making it one of the oldest known types of Oolong tea. It was during this period that the tea was first cultivated in the mineral-rich soils of the Wuyi Mountains. The tea quickly gained popularity for its distinctive flavor and was often used as a tribute to the imperial court.

Production

The production of Wuyi tea involves a complex process that includes withering, shaking, fermenting, and roasting. The tea leaves are first withered under the sun to reduce their moisture content. They are then shaken in bamboo trays to bruise the edges of the leaves, which helps to initiate the fermentation process. After fermentation, the leaves are roasted over charcoal to stop the fermentation process and to give the tea its characteristic smoky flavor.

Varieties

There are several varieties of Wuyi tea, each with its own unique flavor profile. Some of the most popular varieties include:

• Da Hong Pao: This is the most famous variety of Wuyi tea. It is known for its rich, robust flavor and long-lasting aftertaste.
• Shui Jin Gui: This variety is known for its sweet, floral flavor and bright golden color.
• Tie Luo Han: This variety is known for its strong, full-bodied flavor and dark color.
• Bai Ji Guan: This variety is known for its light, delicate flavor and pale color.

Health Benefits

Wuyi tea is rich in polyphenols, which are powerful antioxidants that can help to protect the body against oxidative stress. The tea is also believed to aid in weight loss, improve heart health, and boost the immune system.

Brewing Wuyi Tea

To brew Wuyi tea, it is recommended to use a small Yixing clay teapot or a Gaiwan. The water temperature should be around 95-100 degrees Celsius, and the brewing time should be between 1-2 minutes. The same leaves can be infused multiple times, with each infusion revealing a new layer of the tea's complex flavor profile.

See Also

• Chinese Tea
• Oolong Tea
• Tea Culture of China