Yancha
From wikiCHA
| This page is a premature shoot. It will require more nutrients before it can be harvested. |
|---|
Contents |
Overview
Yancha (岩茶, cliff tea) from the Wuyi Mountains is a type of Oolong Tea that is charcoal-roasted, often to a large extent, to remove all moisture. This roasting process allows these teas to nicely age over several years.
Types of Yancha
Si Da Ming Cong (Four Famous Tea Bushes)
- Bai Ji Guan (白鸡冠, White Cockscomb)
- Da Hong Pao (大红袍, Big Red Robe)
- Shui Jin Gui (水金龟, Golden Turtle)
- Tie Luo Han (铁罗漢, Iron Arhat/Warrior Monk/Wise Man, etc.)
Other Popular Varieties
- Bei Dou Yi Hao (北斗一号, Big Dipper Number One)
- Rou Gui (肉桂, Cinnamon)
- Shui Xian (水仙, Water Sprite)
- Huang Mei Gui (黄玫瑰, Yellow Rose): a recently developed, relatively green yancha
- Jin Suo Chi (金锁匙, Golden Key): Rarely seen tea from Foguo Yan (佛国岩, Buddha Country Cliff)
- Bu Zhi Chun (不知春, Not to Know Springtime): A lighter tasting tea
- Qi Lan (奇兰, Rare/Profound Orchid): Purportedly very mild
- Ban Tian Yao (半天腰, Waist Halfway to the Sky/Half-Day Perish, etc.): Seldom available, light smokey tasting tea
- Jin Fo (金佛, Golden Buddha): This is a fairly recently developed popular tea
- Fo Shou (佛手, Buddha Hand): Rare on Wuyi, also refers to a cultivar used for rolled oolongs in Anxi and Taiwan (see Xiang Yuan, 香橼)
- Huang Guan Yin (黄观音, Yellow Goddess of Mercy): Another somewhat recently developed tea, presumably named after the enormously popular Tie Guan Yin of Anxi County in the southern part of Fujian Province.
