Historically labelled as "bohea", another name for the "Wuyi" region of Fujian Province China, is where some of the m...
Tie Luo Han (铁罗汉) or Iron Arhat is a rare varietal of Wu Yi Mountain Rock tea. It's one of the 4 "Si Da Ming Cong" or most well known Wu Yi rock teas which also include Da Hong Pao, Shui Jin Gui and Bai Ji Guan.
o many varietals of Oolong are grown in Wu Yi, but the most famous is Da Hong Pao (Big Red Robe). Despite Da Hong Pao being so well-known it's very hard to find a good quality Da Hong Pao, much less a Da Hong Pao that's been charcoal roasted in the traditional manner.
Qi Dan is a realtively new varietal that is a cross between a Dan Gui Bush which is itself a hybrid and Qi Lan (Dan Gui is a modern Wu Yi Rock Oolong which was created in the 1980's from a hybrid of both Da Hong Pao and Rou Gui.)
Jin Mu Dan (金牡丹/Gold Mudan Flower) is a unique Wu Yi varietal which was first introduced more than 4 decades ago. It's a hybrid of Tie Guan Yin and Huang Jin Gui (but is not quite the same as Anxi's Jin Guan Yin).
Jin Mei Gui (金玫瑰 / Gold Rose) varietal was first introduced in 1990. It's a hybrid of Tie Guan Yin, Huang Jin Gui and Bai Qi Lan oolongs. It's been introduced successfully into both Anxi and Wu Yi areas of Fujian. The uniqueness of this varietal lies in it's ability to be roasted and takes on a natural floral sweetness much akin to rose (hence the name).
Fo Shou (lit. Buddha's Hand 佛手) is one of the many Wu Yi Rock Oolong varietals. It's not widely grown but is a classic Wu Yi varietal that was originally transplanted from Yongchun County near Quanzhou (Fujian) centuries ago.
Bai Ji Guan (aka White Cockscomb) is a classic Wu Yi varietal originating from the "Bat Cave" deep in the Wu Yi mountains. First recorded in the Ming Dynasty it was given this name because the tops of bushes have a bright yellow-green appearance that in strong sunlight is almost white in color.
"Lao Cong" (or old bush) Shui Xian is grown in the Jiulongke area of Wu Yi. Jiulongke is included in the "Zheng Yan" (lit. "Proper Rock", meaning strictly the original area of Wu Yi Mountain) area of Wu Yi Mountain. This Lao Cong is grown and picked from 100-150 year old bushes.
Grown naturally in a small family plot in Tong Mu Guan village in Wu Yi Shan, these Da Hong Pao varietal tea bushes have been growing without human involvement and are picked twice a year in May and late September!
"Que She" aka Sparrow's Tongue, is natural mutated offspring of a Da Hong Pao varietal growing in Jiu Long Ke for centuries. It was discovered in the 80's but a Wu Yi local who noticed a couple of the Da Hong Pao bushes in the Jiu Long Ke garden yielded considerably smaller leaves and were also slightly darker in color.
Our Huang Guan Yin is grown in Wu Yi mountains and has been grown and processed in the "Wu Yi Style", which means withering, roasting and re-roasting. The taste is very thick and sweet. There is no real astringency and sports a sweet mushroom and mineral sugar taste. Very enjoyable tea!
Qi Lan (奇兰) Oolong is originally a varietal of oolong grown in Anxi, but adapted to Wu Yi in the 1930's. Qi Lan is lightly processed and has a natural almond taste and aroma. The feeling is thick and sweet with a very natural character to it
"Zi Hong Pao" is a purple varietal that's a naturally mutated offshoot from the classic "Da Hong Pao" varietal. It's also called "Jiu Long Pao" (lit. 9 Dragon Robe) or Wu Yi varietal #303. It's "medium-leaf" class of tea, not purely Assamica or Sinensis.
Rou Gui means Cinnamon in Chinese (肉桂茶). It's varietal of Wu Yi Mountain rock tea that has been around since the Qing Dynasty. First flush of spring tea is picked, wilted, fried, wilted again then lightly roasted to bring out it's subtle bouquet of aroma and tastes.
Chun Lan is a rare varietal and grown by only a few families in the Wu Yi area. Leaf size is medium-large and yield is similar to that of Da Hong Pao. Chun Lan processing requires great skill to bring out the very character which it's namesake bears.
Varietal 105 is grown in the "Zheng Yan" area of Wu Yi. Zheng Yan (正岩) refers to the innermost protected area of the Wu Yi Heritage site. It's a protected area separate from the scenic area and outsiders are not allowed inside.
Our "Cheng Gao Cong" Shui Xian is a medium roasted style. The roasting is done in serveral stages and combines low temperature roasting and withering. The result is complex textured tea soup that is thick and inviting to drink.
Shui Jin Gui (lit Golden Water Turtle) is one of the four famous varietals grown in the Wu Yi mountain area. Shui Jin Gui has been grown since the Ming Dynasty, if not earlier. It's a hardy bush but with only moderate-low output. Spring is the best, Autumn tea depending on the weather can be quite decent as well.