Wuyi teas are sometimes called "rock teas" (yancha) because of the distinctive terroir of the mountainsides where they are grown. Tea grown in the rock, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can by quite rare. In the 16th century, Wuyi tea makers invited monks from Songluo, who developed oolong technique, to teach them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea this notes of stone fruit.
Steeping Temperature: 98 Celcius / 208 Fahrenheit
Steeping Time: 3 min.
Location: Wuyi mountain, FuJian Province, China