Ban Tian Yao 半天腰 (2024)
Tea Profile
Type: Wuyi Rock Tea (Yancha 岩茶)
Location: Qing Shi Yan (青狮岩), Wuyishan, Fujian Province
Harvest Date: May 2024
Roasting Level: Medium roast (中火)
The Story of This Tea
Like many legendary Wuyi cultivars, the origin of Ban Tian Yao (半天腰) carries a romantic tale. It is said that in ancient times, birds carried tea seeds from distant mountains in their beaks and dropped them among the cliffs of Qing Shi Yan, where the plants took root naturally. These wild-born bushes later became the source of today’s Ban Tian Yao, one of the rarer and most treasured cultivars of Wuyishan.
Qing Shi Yan lies deep within the protected area of the Wuyi Mountains, where the cliffs rise steeply and the air remains cool and misty year-round. The soil is mineral-rich and untouched by pollution, allowing the tea to grow slowly and develop strong internal substance. This 2024 harvest was roasted to a balanced medium level, preserving the cultivar’s floral and nutty fragrance while enhancing its smooth, honey-like depth.
Aroma and Flavour
Ban Tian Yao is admired for its harmony of fragrance and body. The dry leaves are tightly rolled and blue-brown in colour, releasing a complex aroma of roasted almonds, chestnuts, and honeyed fruit. When brewed, the lid fragrance is floral and bright, while the liquor offers a deep sweetness balanced by elegant roasted notes. The flavour unfolds gradually. Rich, smooth, and clean with hints of wildflower and warm mineral freshness.
- Aroma: Almond, chestnut, honey, and soft floral fragrance
- Flavor: Smooth, rich, and balanced with layers of roasted nuts and sweet fruit
- Texture: Full, rounded, and harmonious
- Aftertaste: Long-lasting honey sweetness with light grassy freshness
- Steeping Endurance: 8–10 infusions maintaining stable flavour and fragrance
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 Yixing teapot for nutty warmth, or porcelain gaiwan for clarity
- Ratio: 7–8 g per 100 ml water
- Water: 95–100 °C spring water
- Infusions: Quick rinse, then brew 8–10 infusions, extending steeping time gradually
Western Style
- Teaware: Porcelain or glazed teapot
- Ratio: 3–4 g per 250 ml water
- Water: 95 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times, adjusting to taste
Why Choose This Tea
This 2024 Ban Tian Yao from Qing Shi Yan is a refined example of true Wuyi Rock Tea elegance. Born from a mythical heritage and crafted with medium charcoal roasting, it combines floral, nutty, and honeyed notes in perfect harmony. Its smooth liquor, lasting sweetness, and mineral freshness capture the essence of Qing Shi Yan’s pure mountain terroir. A balanced and deeply satisfying expression of classic Wuyi craftsmanship.