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 Marine 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, Cassia or Cinnamon)
- Shui Xian (水仙, Water Sprite or Narcissus)
- 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.
Unusual Varieties
- Bai Mu Dan (Wuyi) (White Peony (Wuyi)): The Bai Mu Dan varietal grown on Wuyi mountain, and processed in a Wuyi Fashion.
Brewing
Strong brewing method: The degree of roasting in most Wuyi Yancha's lends itself to being great when brewed strong. In a 100-200 ml Yixing, I fill it half to three fourths full with leaves, and do steeps of around 30 seconds for the first two, then increase slightly for subsequent steeps. If the tea loses flavor very quickly, crush some of the leaves and place those at the bottom. You may do a quick rinse if you feel it is necessary.
