Yancha (岩茶, yánchá)
Yancha (岩茶), or Wuyi rock tea, refers to oolongs from the Wuyishan area of Fujian. Familiar names include Rou Gui, Shui Xian and Da Hong Pao.
The flavours range from floral and fruity to spicy and roasted, depending on the cultivar, site, oxidation and roast. Da Hong Pao is often blended from several cultivars, an established part of the rock-tea tradition.
Yan yun, often translated as “rock rhyme,” describes the tea’s character and lingering impression. It is broader than a literal taste of stone and is not an infallible origin test. Ask about the growing area, year, roast level and, if known, the last roasting date.
Short infusions make it easy to compare changes in flavour, though a mug or teapot works too. Follow the producer’s advice, or start with 4–5 g per 100 ml, water around 95 °C and 10–15 seconds. Adjust the next infusion to taste and enjoy the changes as the leaves open.
Related teas
Chinese tea glossary