WuYI Tea Blog
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There are too many different cultivars of Wuyi Wulong, and with the similar appearance, sometimes it is really no easy for Wuyi beginners to tell out which cultivars they are drinking.
According to the documents, there are more than 200 different cultivars in Wuyi rock tea.
They are mainly divided into two big systems :
Ming cong & Pinzhong
Ming cong means they are all with long histories, and most of them were named with some special kinds of stories like Dahongpao is a story with a student wearing the scarlet robe, Tieluohan is the story of a strong man.
The most popular Ming cong in Wuyishan now are :
Qidan(奇丹）, Beidou（北斗）, Tieluohan（铁罗汉）, Shuijingui(水金龟 ）, Baijiguan （白鸡冠）, Bantianyao(半天腰）, Rougui（肉桂） and Laocongshuixian (老枞水仙）
For these Ming cong, except their own features, they always with very strong tea energy, we always bake them to medium or high-level degree. Through the baking can force their essence to come out and this kind of baking style is quite good to be drunk in the second year or third year. After keeping the charcoal smoke gone, the essence of the tea will come out.
Most of the Pinzhong were imported from other tea growing places or through Hybridization in the 90s.
Now the most popular Pinzhong in Wuyi like Qilan (奇兰）, Meizhan （梅占）, Foshou （佛手））, huangmeigui（黄玫瑰）, huang guanyin (黄观音）, huang dan （黄旦）, jin mudan （金牡丹）, jin yaoshi（金钥匙）, jin qian(金钱）, queshe(雀舌）, Bairuixaing(白瑞香）baxian(八仙）and so on, too many different Pinzhong.
Like Meizhan is from Anxi tieguanyin growing area, Baxian is from Taiwan Wulong cultivars. Huang guanyin is from Hybridization of huang dan and Tie guanyin. Different pinzhong, they are with different kinds of aroma, but one same common thing is that they all do not have very strong body comparing to the Ming cong. So for the baking, we always use bake them light style or medium style to keep their special aroma.
Dancong ,one of the famoue Oolong tea in China ,growing in the Chaozhou city Feng huang town Feng huang Moutian . The most famouse growing location of Dancong is Wudong village located about 1200m .There are many ancient tea gardens there .
Chazohou is the birth of the Kongfu cha .All the people there drink tea from old time to now .MY husband told me: They call tea as "tea rice 茶米” .It means tea is as important as rice in their daily life ,it is a necessarity .A family with 3 people ,one month at least 500g tea . Most of the dancong tea from the Phoenix moutain was consumed by local Chao zhou people.
For the tea farmers in Phoenix moutian ,they do not so worry about the selling ,the well-crafted tea really have good market now.In China more and more personal drinkers come to farmers directly ,most of them would like to spend 300usd on 500g good quality tea ,and do not like pay 300usd on 2kg so so tea .
And the price of dancong goes up sharply .Espeical in Wudong village ,the tea price is like the price of wuyi in zheng yan locaiton and the Puer in Lao banzhang village .
Of course ,it does not mean all the tea from the Wudong village is exteremly good quality . Sourcing the suitable tea is very important .Suitable for your taste ,and suitable for your pocket.
Most of th tea bushes in Lingtou are no like the bushes in Phoenix moutain ,,they are also tall ,but still no need ladder but a stool is really needed .
because of special soil in Lingtou ,the baiye of Lingtou with its special feature .
www.wuyiorigin.com was created in 2015.But it was pity , I really did not have enough time to deal with this . At the last month of 2016,December .With the help of friends ,finally My family have the first one online shop. We are excited to see that tea lovers no matter where you are have a direct chance to get our tea here
Many tea friends ask me about the wuyi rock tea Charcoal fire baking .Some people never saw that before ,through the video looking, they still know nothing about that. So send some pics in my baking room.
Images have descriptive captions about the steps:
Tea baking is not just simply putting the basket on the fires and waiting the time .We need the tasting the tea each 1-2 hours to see how is the brewed leaves color changing and tea soup changing, and each half to 1 hour we need to turn them one time .For the tea baking, there is no a booking which we can cop , they are all the experience from practice .