Yancha, the pinnacle of Chinese Oolong teas, is renowned worldwide for its unique character marked by the “rocky韵” (rock bone and floral fragrance). However, why is it called “Yancha”? To understand this, we need to delve into the distinctive natural environment of its origin – Mount Wuyi.
Mount Wuyi, located in northern Fujian Province, is often referred to as the “Kingdom of Tea.” Here, peaks rise and valleys stretch, with the Nine-Bend Stream winding through them, creating a unique Danxia landscape. The exposed rocks in the mountains have weathered into mineral-rich soil, providing ideal conditions for tea plants to thrive.
It is precisely within this unique rocky environment that exceptional Yancha is nurtured. The tea plants grow in rock crevices and stone gaps, with roots deeply embedded in the rocky soil, absorbing the essence of minerals from the rocks. Additionally, the sunlight reflected off the rock faces intensifies photosynthesis in the leaves, leading to the production of rich aromatic compounds.
The production process of Yancha is also meticulous, involving withering, shaking, stir-frying, rolling, and baking. Among these steps, shaking is a critical process that allows the tea leaves to fully absorb the essence of the rock walls, forming the unique “rocky韵.”
Distinctive Characteristics of Yancha
Yancha is characterized by its unique “rock bone and floral fragrance.” “Rock bone” refers to the distinct rocky flavor evident in the Infusion, with a rich and sweet aftertaste. “Floral fragrance” denotes the natural floral aroma, which is intense and long-lasting.
The range of aromas found in Yancha is diverse, including orchid, osmanthus, peach, and woody scents. The taste of Yancha is also rich, featuring notes of fullness, sweetness, freshness, and smoothness.
Aside from its captivating aroma and rich taste, Yancha also offers numerous Health benefits. It contains abundant polyphenols, caffeine, amino acids, and other nutrients, offering antioxidant, anti-aging, lipid-lowering, and blood pressure-reducing effects.
Classification of Yancha
Yancha can be classified based on its origin into: Central Rock, Semi-Rock, and Outer Mountain Yancha. Central Rock tea is produced in the core production area within the Wuyi Mountain Scenic Area and is of the highest quality. Semi-Rock tea is produced in the peripheral mountainous areas around the scenic area and is of slightly lower quality than Central Rock tea. Outer Mountain Yancha is produced in other mountainous areas surrounding Wuyi and is of relatively lower quality.
Based on variety, Yancha includes Dahongpao, Tie Luohan, Bai Jiguan, and Shuixian. Shuixian is the representative variety of Yancha and has a higher yield. Dahongpao is the most precious variety of Yancha and is known as the “King of Teas.”
brewing Method for Yancha
The brewing method for Yancha is rather meticulous, generally following the principle of “water from the rock, fire from the rock, and tea beside the rock.” That is, using spring water from the rocks of Mount Wuyi, heating the water with pine wood or charcoal, and brewing the tea near the rock face.
The specific steps are as follows:
- Preheat and clean the teaware.
- Place an appropriate amount of Yancha in the teapot.
- Pour in the right amount of Wuyi spring water, with a temperature of about 90-95°C being ideal.
- Wait until the leaves fully unfurl before tasting.
When enjoying Yancha, first appreciate the aroma, then observe the color, and finally savor the taste. The aroma of Yancha is intense and lasts for a long time, making it enjoyable to savor slowly. The infusion's distinct rocky flavor can be carefully observed, and the rich, sweet aftertaste can be savored thoroughly.
Cultural Significance of Yancha
Yancha is not just a type of tea; it is also a culture. It carries the unique local customs and traditions of Mount Wuyi, embodying the essence of Chinese Tea culture.
The cultural heritage of Yancha dates back to the Tang and Song dynasties. The great Song writer Su Dongpo once praised Yancha as “the best tea from atop the rock.” During the Ming and Qing dynasties, Yancha became a tribute tea, gaining fame both at home and abroad.
Today, Yancha is an integral part of Chinese tea culture, enjoyed not only domestically but also exported to various parts of the world.