Modern tea studies commonly classify Oolong tea into Fujian(North Fujian Oolong and South Fujian Oolong), Guang Dong Oolong and Taiwan Oolong.
North Fujian Oolong is high oxidized. It mainly grows at Wuyishan in north Fujian. There is a small yield from Jianou, Jianyang. The picking and processing start from late April.
It has two sub-categories, Wuyishan and North Fujian Daffodil, the former being more popular.
1. Wuyi Yan Cha (Wuyi Rock Tea)
Wuyi Yan Cha is the earliest type of Oolong. Its semi-oxidized processing was invented by villagers in Wuyishan during the late Ming and early Qing dynasties.
Wuyi Yan Cha has a very strict and sophisticated process, which is so far the only one to be approved by the United Nations as an non-material cultural heritage in the class. The process follow one by one or it would be a waste for everything which already done:
Sunlight Withering --> Air Drying --> Shaking and Cooling (This step determines the quality of the Wuyi rocky tea, which lasts about 10-12 hours.) --> Frying (The fire should be controlled appropriately to ensure the fragrance of the rocky tea.) --> Twisting --> Roasting till Semifinished --> Selecting and Removing stalks and unacceptable leaves --> Sorting --> Ventilation and Selecting --> Bagging and Kneading --> Elementary Roasting and Cooling --> Secondary Roasting and Cooling, and then the tea can be packaged for delivery in One month.
Yan Cha, Charm of Rock
Yan means rock in Chinese. Wuyi Yan Cha gives a unique fragrance of “flowers growing on the rocks.”
The tea grows on and is enriched by the rocks. Wuyi Mount is situated in the northern part of Wuyi Cordillera, facing southwest, covering 70 sq.km. It has 36 peaks and 99 giant rocks, with meander streams. Surrounded by other mountains but not connected, Wuyi Mountain has the good climate, temperature, rainfall and soil for tea plant growth. In 1999, UNESCO enlisted Wuyi Mount in The Directory of World Natural and Cultural Heritage.
The fragrance of the tea plantations mingles with the clean mountain air. Wuyi Yan Cha absorbs both, and the tea gives off its “charm” of “freshness, fragrance, sweetness and vividness.” The enduring fragrance is a mixture of green and black tea – light and rich – with freshness of bright yellow tea liquid, pure and clear. Sip it you will experience its sweetness and the enjoyable aftertaste. Appreciate of the “green leaf red edge.”
During the Qing Dynasty, there were four famous bushes chosen named Dahongpao, Baijiguan, Tieluohan and Shuijingui, they are given special names according to the tree shape or their growth environment. Famous bushes are considered the “King of Yan Cha.” The small output and good quality make the famous bushes precious.
Da Hong Pao
A premier Oolong tea is the most famous among Wuyi Famous Bushes. The original plants (mother plants) grow at Jiulongchao, amid the steep cliffs of Wuyi Mount, nurtured by the various mountain springs. The organic ingredients in the water and the soil make an ideal environment for Dahongpao.
The mother plants are invaluable treasures. Today,there are only six Dahongpao trees in Jiulongchao. For hundreds of years, they have been giving only small yields. In the 1980s, the local tea research center successfully planted Dahongpao in other areas of Wuyi having similar environment. In 2006, the local municipal government issued laws to protect the mother plants, including banning cropping and closely monitoring the environment, to prolong the lifespan of mother plants.
Today, the Dahongpao found in the market is from grafted plants.
Carefully picked and processed, each leaf is compact, bright green edged with red. The tea liquid is bright yellow. The most outstanding feature is its strong fragrance of orchids and the sweet “charm of rock” aftertaste. Dahongpao endures repeated infusions (term henceforth used for brewing leaves). In 1988, the first Wuyi Famous Bushes Evaluation Conference was held, during which water nine times without losing its taste. (Other Famous Bushes are tasteless after the seventh infusion.)
Tie Luo Han
Tieluohan is the earliest Famous Bush among Wuyi Yan Cha, growing in the Ghost Cave of Yanhui Rock in Wuyi Mount. Surrounded by steep cliffs on each side, a stream runs through this area. In recent years, small yields turn up in the market. It is said that Tieluohan (literally Iron Arhat) was first discovered by a strong, dark-skinned arhat (monk) of Huiyuan Temple, and hence the name.
The compact leaf is bright green and brown, with a flowery fragrance. The tea liquid is golden, with a rich taste and sweet aftertaste. The steeped leaves are soft and semi-transparent with red edges.
Bai Ji Guan
Baijiguan (literally “white crest”) was discovered earlier than Dahongpao, in the period of Ming Dynasty, in the outer Ghost Cave of the Fire Peak of Huiyuan Rock (the hill at the side of the Wengong Temple behind Wuyi Palace). The soft, thin, light green and white new leaves contrast with bright and rich green of ripe leaves. The ripe leaves are curled and hairy, with a white crest which give it its name.
Among all the Wuyi tea trees, Baijiguan has the most unique shape. The dry tea leaves are lighter in color but strong with its unique fragrance and Yan Charm. The tea liquid is a vivid orange, rich in taste and sweet aftertaste. The brewed leaves are thick and soft.
Shui Jin Gui
Well-known since the Qing Dynasty, Shuijingui grows at the Half Rock of Tianxin Rock’s Duge Village. According to legend, once, the fence around the tea garden in the Tianxin Temple collapsed due to heavy rain. The tea trees were carried by flowing water to the Half Rock and took root there. Subsequently, the Leishi Temple was built at this site and tea was named “Shuijingui.” A legal warfare ensued from 1919 to 1920, with both temples claiming ownership of the precious Shuijingui. The Leishi Temple won the case because the trees were brought there by nature, and not stolen by them.
This red-barked tea tree with slightly curved branches produce long elliptical leaves, bright green in color.
There are also many other types of Wuyi Yan Cha, ie: Wuyi Rou Gui, Wuyi Shui Xian and more.
Wuyi Rou Gui (Wuyi Cinnamon)
Wuyi Rougui is made from the tender leaves of cinnamon tea trees first discovered in Huiyuan Rock. Today, through a major asexual reproduction drive, it is found in Shuiliandong, Sanyangfeng, Matou Rock, Guilin Rock and Nine Bunds. Wuyi Rougui has become the major breed of the Wuyi Yan Cha and is produced on a large quantity.
The compact and curly dried leaves are oily brown and green with a sharp cinnamon flavor. The tea liquid is rich in taste and the steeped leaves are edged red. It’s flavor and pungent taste are the most outstanding features marking its uniqueness.
Wuyi Shuxian (Wuyi Daffodil)
Know as a premium quality Wuyi Yan Cha, Wuyi Shuixian was discovered before Wuyi Rougui.
The dry tea is thick and symmetrical, twist at the edges and is yellow at the tip, with a black middle and red base. Wuyi Shuixian has the rich fragrance of orchids. The tea liquid is strong in taste with a sweet aftertaste.
2. North Fujian Shui Xian
North Fujian Shui Xian is the other main type of North Fujian Oolong tea, which has fruitike fragrance, and its yield is good. The tender leaves of Shui Xian tea trees are the raw materials used for Oolong, and are named according to the place of origin.The bar-shaped North Fujian Shui Xian is made from Shui Xian growing in north Fujian Province. First discovered around Dahu village of Shuiji Town of Jianyang city in North Fujian about 100 years ago. Now is produced on a large scale at Jianou and Jianyang city, Different from the traditional north Fujian Oolong teas, tody, mass rolling is an added process to compress and curl the leaves.
It is named Shui Xian due to its daffodil-like fragrance. It grows near the Zhuxiantao Cave, near Jianou and JianYangcity. The leaves are compact and heavy, curled at the top, green in color, they look like a frog’s skin, and have the rich fragrance of orchids. The tea liquid tastes mellow and thick, with a sweet aftertaste. The thick but soft steeped leaves are yellow, edged or spotted red.
