What is Wu Yi Yan Cha (Cliff Oolong?)

This region is the pinnacle of Min Bei (northern Fujian) Wu Long. The mantra for Yan Cha is "rock bone and floral fragrance."

While all Wu Longs are floral, the "rock bone" of Yan Cha refers to a highly desired "molten stone" mouth feel and long mineral finish. The leaves are heavily roasted to achieve a signature dark and bold aroma and taste.

The most prized Yan Cha comes from the UNESCO World Heritage Site, Wu Yi Shan. Within the limit of this scenic region, the terroir is called Zheng Yan (True Cliff).

Learn more about Yan Cha Wu Long with our Tea Fundamentals.

About Bei Dou

Bei Dou means "big dipper," and as its name suggests, you'll never mistake this cultivar for another. It is unapologetically bold and blunt in its fragrance and texture. Bei Dou is a tea that does not hold back in delivering what it has to offer.

Learn More About Bei Dou

About Rui Xiang

Sharp and dainty, aromatic and calm, Rui Xiang is a vigorous cultivar that joyfully and gently dances on your palate. It’s spicy like Rou Gui but more approachable; it’s floral like a Qi Lan but is not demanding. Ru Xiang is a tea of subtle indulgences, one that accompanies you during your daydreams.

Learn More About Rui Xiang

About Wu Yi Shan

One of the most defining factors contributing to Yan Cha's unique mouthfeel is the very rocky terrain called Danxia Landform, where the teas are grown. Like all historically famous teas in China, the specifics of the locations are meticulously detailed. Zheng Yan, which translates to True Cliff, refers to the core part of the Wu Yi Shan. 

Example Curriculum

  Comparable Tasting: Bei Dou & Rui Xiang
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days after you enroll

What You'll Need

To get the most out of this session, we advise having a gong fu brewing set up ready to brew along with.

You can shop Tea Drunk teaware here.