Wow! This tea was the first one I tried out of a set of six Wuyi Yancha (rock tea) from Niulan Pit, and it impressed me so much. Actually, I naively thought that I must have tried most of the yancha flavour profiles, but this was very unique. I could not associate it with any other tastes I had before. Which is always a great thing.
Starting from the smell of dry leaves, this tea carried delicate, gentle, toasty, floral notes. The liquor was medium-thick, and it was sweeter than I expected, which lingered a little on my mouth. Fruitiness, smokiness, minerality and woodiness but more dominantly floral notes were present, and they were very distinctive.
This tea has been charcoal roasted multiple times. I’d say high roasting level and low oxidation level as you can tell by looking at the dry and wet leaves.
This tea is known to be a lighter yancha compared to others which are richer in flavour. I think it could be a great intro tea to the world of yancha as it is inviting, pleasant and not bold despite being delicate. I loved it and very happy to have discovered it.
Origin: Niulan Pit, Wuyi Shan, Fujuan
Harvest time: Spring 2020
Leaf colour: Tones of green and dark brown
Liquor colour: Dark yellow
Tea aroma: Toasty and floral
Tea taste: Medium-thick, sweet with dominant floral notes and toasty and woody undernotes
Steeping/brewing: Add 8 g of tea in a gaiwan or teapot. Rinse with 95°C water. To the first steeping, add 100 ml water and wait for 20 sec. To each consecutive steeping, add 10 sec.
Shelf life: Up to three years