#clifftea

Mao Cha Evaluation - Wu Long goes through very long fining process that extends all the way till early winter. During tea season, we make rough tea aka mao cha. It is the basis for good tea. Evaluating rough tea takes a true expert. Right after tea season, the highly competitive tea makers of Wu Yi Shan usually engage in rounds of tasting of rough teas to learn from each other and to learn collectively from the season's vintage, as well as making predictions of the finished tea. We are broadcasting live on Zoom tonight of tea makers in Wu Yi Shan get together to evaluate this season’s rough tea. Spaces are limited, claim your spot now. Link in bio. #maocha #teaevaluation #roughtea #tastings #yancha #oolong #clifftea #rocktea #wuyioolong (at Wuyi Mountain) https://www.instagram.com/p/CAQouPFlIQP/?igshid=1qjgml3diiy0m

Rou Gui from @globalteahut. Thick mineral-rich body, like a warm broth, dried fruit notes, some floral notes as well, cinnamon spice, vanilla cupcake in a sweet finish. I don’t drink much yancha these days, but I love when I do! With @gorrslight #tea #yancha #cha #tea #cliff #clifftea #rougui #GTH #globalteahut (at Swords, Dublin) https://www.instagram.com/p/B4XQD_dAFnM/?igshid=1ar42n95vn9tt

Don’t forget live Rou Gui tasting this afternoon on Zoom for all Tea Club Members. Links have been emailed to you, check your email. Can’t wait to share some delicious tea together! #rougui #cinnamon #wulong #yancha #clifftea #wulong #oolong #rocktea #wuyioolong (at Tea Drunk) https://www.instagram.com/p/CAk4fmNF1CM/?igshid=og1la4a7c6fd

So sweet! One of our Yan Cha producers, the Ying Family 天心應家, just had another baby. They produced a special Lao Cong Shui Xian when the baby turned one month old and sent some to us! We feel so special ☺️ #laocong #shuixian #yancha #clifftea #rocktea #wuyioolong #baby (at Tea Drunk) https://www.instagram.com/p/B8HO-aDFOvr/?igshid=1tg0tq72y3vov

Mirror mirror in my bowl, who’s the rarest of them all? Bai Ji Guan of course! This ultra-late-budding varietal is indeed the rarest out of all Ming Cong (famous indigenous cultivars of Wu Yi Shan). There are so few of these tea trees left in the true cliff terroir (Zheng Yan), they also demand the highest of all Ming Cong varietals. Bai Ji Guan, means white rooster comb, is an albino cultivar. It’s reluctance to oxidize and ferment grants it the a floral but highly umami profile. That’s why this tea is usually nicknamed chicken soup, laying on the meaning, the color of the liquor as well as the taste. You don’t want to miss the opportunity to try this Zheng Yan Bai Ji Guan. #yancha #zhengyan #clifftea #rocktea #baijiguan #wuyioolong (at Tea Drunk) https://www.instagram.com/p/B7HBa5NBeL2/?igshid=jtl96ak00ve8

Introducing Tea Drunk Everyday Da Hong Pao! Our newest effort to open access to terroir-sourced teas at amazing value! These tea leaves come from the village of Xi Yuan, a high mountain natural reserve of Wu Yi Shan, blended by the prestigious Ying Family for a robust, roasted Yan Cha with lots of depth. Its like a fireplace in a cup, perfect for the winter! #yancha #wuyioolong #clifftea #rocktea #wiyishan #wuyitea #oolongtea #wulong (at Tea Drunk) https://www.instagram.com/p/B6RWSaPFi5d/?igshid=fbok0ddthgdu

True-cliff (正岩) Yan Cha are only harvested 10-15 days a year in early May and take half an year to finish the refining process. After a whole summer of sort every single piece of tea to pick out the yellow leaves and stems, the roasting phase starts! Each batch are roasted in the charcoal ash pit for 8-12 hours at a time and 2-4 times with three weeks waiting period in between. First deadline the producers are aiming is Moon Festival and then tea competition in November. In the mean time, come to Tea Drunk to taste our 2018 selections which is now at their prime! #yancha #wuyishan #clifftea #rocktea #oolong (at Tea Drunk) https://www.instagram.com/p/B1KSNvolOS8/?igshid=715ed3eigwm9

Though the harvesting season for Yan Cha (cliff tea) is within 10-15 days in May (5/9 - 5/11 are the 3 prime days in 2017), the final tea has to go through a long and tedious refining process. Twigs and yellow leaves need to be picked out one by one, which takes months to finish. Then the roasting starts, which depend on the varietal, each batch needs to be roasted for 10-17 hours at a time over very dim heat from charcoal ashes. All true cliff teas need to be roasted for at least twice with minimum of three weeks resting time in between. For thicker varietals like Shui Xian or Mei Zhan, the tea needs to be thrice roasted. And like all traditional China teas, three weeks "heat retreat" time is needed before the the finish tea can be enjoyed. So it's well into early winter that each year's cliff tea from Zheng Yan, aka the true cliff region debut the market. #yancha #wuyi #wuyishan #clifftea #roasted #oolong (at Wuyishan)