Wulong tea, also known as Qingcha, stands apart as a semi-oxidized tea. This unique processing method places it between green and black tea. The core of this craft is a unique artisanal process.

From a production-region perspective, Wulong tea is mainly concentrated in four provinces: Yunnan, Fujian, Guangdong, and Taiwan, forming different schools each with distinct regional characteristics and its own "signature flavour."

While all Wulongs share a basic process, each region has its own signature style. Fujian's northern Wulongs are more oxidised and heavily roasted, highlighting a mineral "rock rhyme." Southern Fujian and Taiwan styles vary from light to heavy oxidation, with more shaking to emphasise aroma. Guangdong Wulongs typically feature medium to high oxidation, with skilled baking to enhance their fragrance.

The guiding principle for all these styles is 看青作青 "Kàn qīng Zuò qīng" : observing the leaves and responding accordingly.

看青 Kàn qīng literally means "observing the green" and refers to the act of accurately observing the tea leaves during the oxidation process. The tea master carefully evaluates the colour, aroma, and texture of the leaves to determine the stage of oxidation.

作青 Zuò qīng means "working the green" and is the moment in which the master intervenes in the transformation process by shaking, resting, or aerating the leaves to modulate the level of oxidation, thus achieving the desired balance between freshness and body.

Together, Kàn qīng Zuò qīng represents the artisanal heart of the wulong tea production process: a sensitive and intuitive dialogue between the producer and the leaf, where experience and perception guide every gesture and shape the final taste of the tea.

This master process, combined with regional terroir, give a diversity of flavours, showcasing the cultural essence of Chinese Wulong tea: "harmony in diversity".

Oriental Beauty, also known as Baihao Wulong or Champagne Wulong, is a unique Wulong tea that originated from a leafhopper interaction with the tea plant.

茶小绿叶蝉 chá xiǎo lǜ yè chán, is the small green leafhopper of tea, known by the scientific name of Empoasca Pirisuga Matumura. When tea leaves are bitten by these small insects they develop a distinct honeyed and fruity aroma.

This tea is traditionally associated with Taiwan, however, it is also cultivated in mainland China—notably in Fujian, Yunnan, and Guangdong. The climate and environmental conditions in these production areas are similar, all located near the Tropic of Cancer at approximately 23°26' North latitude, with altitudes between 500-1000m.

What makes Oriental Beauty truly special is that it relies on this natural interaction. No pesticides can be used, making cultivation more challenging and the final product more precious. The leaves are hand-picked, usually one bud with two leaves, and undergo an additional step in processing: after fixation, they are wrapped and left to rest : a step known as moisture-returning or softening stage, in which a secondary oxidation is initiated. This step deepens the tea’s complexity, yielding a smooth, richly aromatic cup with no bitterness.

Tiě Guānyīn is one of China's Top Ten Famous Teas. It originated in Fujian province, where the city of Anxi 安溪 is still today its most authentic home.

To craft this tea are typically used fresh leaves of the Tieguanyin original plant variety, propagated through cuttings, cultivated, and plucked, then processed according to a unique traditional method into an wulong tea with typical "Guanyin Yun" : its signature Guanyin charm that is a synonym of quality.

Tieguanyin can be specifically classified into Qingxiang - Light Fragrance, Nongxiang - Heavy Fragrance and Chenxiang - Aged Fragrance.

In 2005, Tengchong City in Yunnan province introduced Wulong tea from Fujian and Taiwan. Tengchong in Yunnan is surrounded by pristine forests. The high altitude, significant diurnal temperature variation, and fertile soil here result in high-mountain tea rich in internal compounds.

Simultaneously, the high mountain areas are often shrouded in clouds and mist, leading to higher humidity and ample moisture in the air and soil of the tea growing environment.

Sunlight filtered through clouds and mist reduces the duration and intensity of direct light, which is more conducive to the formation of higher levels of proteins, amino acids, and other substances in the tea leaves.

Such a growing environment contributes to the characteristic rich aroma and mellow taste of Wulong tea produced here.

Tieguanyin is the name of a specific tea plant variety that originated in Xiping Town, Anxi County, Quanzhou City, Fujian Province, and was discovered between 1723 and 1735.

There are two historical anecdotes regarding the origin of the name 铁观音Tiě Guānyīn:

One story claims that the Qianlong Emperor, observing the dry tea leaves were heavy as iron - 铁 tiě - and the brewed leaves were as beautiful as the face of 观音 Guānyīn - the Bodhisattva or Goddess of Mercy.

Another tale recounts a devout Buddhist tea farmer who, following a dream in which Guanyin goddess appeared to him, found an excellent tea plant and later transplanted it into an iron cauldron (Tie Ding), thus naming it Tieguanyin.

Anxi, the origin area of Tieguanyin, is adjacent to Quanzhou, facilitating maritime trade. In the early 20th century, this excellent cultivar spread to Southeast Asia with waves of emigrants and also crossed the sea to Taiwan.

The term "tieguanyin" also refers to a method of tea production. Traditional Tieguanyin is a Wulong tea made from mature, open leaves, with a high degree of oxidation, possessing ripe fruit and roasted aromas, and shaped into spherical or semi-spherical form.

Over time, the tea leaves used to produce Tieguanyin are not necessarily from the Tieguanyin cultivar, and the processing has also changed significantly. The degree of oxidation and roasting is generally not as high as in traditional versions.

In a broad sense, "Tieguanyin" has transcended specific origin and cultivar, becoming a product name for a Wulong tea that exhibits a specific aroma and flavour profile.

YUNNAN TIEGUANYIN CHARACTERISTICS

The cultivated Yunnan Tieguanyin has a golden liquor, prominent sweetness and freshness, a very pure and mellow strength, and a smooth, moist texture without any dryness.

It is a Wulong tea characterized by freshness, sweetness, mellowness, and smoothness.

Wuyi tea has been celebrated for over 2000 years, with a documented history of tea production in Wuyi Mountain spanning more than 1500 years. The area boasts a vast variety of tea cultivars, earning it the title "Kingdom of Tea Cultivars."

Before the Yuan Dynasty, Wuyi tea primarily consisted of compressed cake tea and steamed/sun-dried loose tea. Pan-fried green tea emerged in the Ming Dynasty.

By the early Qing Dynasty, Wulong tea (yancha), black tea, and Longxu tea had been developed, with Wuyi Mountain being the birthplace of both wulong tea and black tea. The Qing Dynasty was a period of great development for Wuyi tea, which evolved from green tea to Wulong tea - Wuyi Rock Tea.

In the early Qing, Yin Yingyin, the magistrate of Chong'an County, invited monks from Mount Huangshan in Anhui to make Songluo green tea. Through repeated experimentation and improvement, the processing technique for Rock Wulong tea was first formed in the late Kangxi period, leading to the production of Wuyi Rock Tea.

TEA CHARACTERISTICS

Zhengyan Rougui not only inherits the cultivar's characteristically sharp and spicy cinnamon bark aroma but also incorporates the distinctive mineral essence unique to the Zhengyan terroir, forming a unique flavour profile.

This tea is rich in aromatic layers: the dry tea leaves carry a caramel-like sweetness. When smelling the heated lid of the gaiwan, the cinnamon bark aroma is pronounced, with complex aromas of fruit and flowers emerge.

The liquor is mellow and full-bodied: the tea liquor is smooth, velvety, and dense on the palate, with a powerful mineral flavour and a persistent sweet aftertaste.

Soft, Bright, and Even Spent Leaves: After brewing, the leaves are thick, soft, and pliable, with vermilion red edges and a yellow-green center, commonly known as "green leaves with red borders."

The lingering note of Zhengyan Rougui is distinct from that of Banyan or Waishan teas, by a clear sweet aftertaste and lingering note.

The aftertaste is like the echo of a fine tea. Shortly after drinking the tea liquor, a sweet, pleasant sensation arises on the tongue and throat.

The lingering note is somewhat more abstract. Unlike the straightforward sweet sensation of the aftertaste, after drinking Zhengyan Rougui, smacking your lips and savouring carefully reveals a subtle, serene charm—refined and evocative.

The tea buds of Wuyi Rougui sprout around mid-April, with rock tea plucking
starting in early May. Generally, only one harvest is taken per year, mainly
focusing on spring tea. Plucking must be done on sunny days, when the new
shoots have developed into a dormant bud with an open top leaf—referred to as open leaf plucking—and two or three leaves are picked.

Fresh leaves from different terrains and grades should be processed separately, applying different techniques and measures.

Today’s production still follows traditional manual methods. The fresh leaves undergo over a dozen steps including withering, making green, kill green, rolling, and baking.

Proper withering of the fresh leaves forms the foundation of aroma and taste, while shaking is the key step defining Rock tea’s character. During the shaking process, strict technical principles must be followed:

- heavily withered leaves are shaken lightly,

- lightly withered leaves are shaken more,

- more shaking, less handling,

- starting light and short, then increasing intensity and duration,

- always “Observe the leaf and make the tea accordingly” (Kan Qing Zuo Qing).

In recent years, the rolling drum-type comprehensive tea fermentation machine has become the common method for performing the shaking process.

TEA CHARACTERISTICS

Its characteristics are expressed as rocky backbone with floral aroma — meaning the tea liquor is thick and smooth, the fragrance is pure, deep, and lingering, the sweet aftertaste is quick and distinct, and the flavor persists for a long time.

Banyan Rougui offers a mellow and harmonious liquor with a quiet, subtle aroma, though its mineral taste is less pronounced than that of Zhengyan tea. It stands out for its high cost-performance ratio, making it well-suited for daily enjoyment.

The production process follows the standard Wuyi method.

It requires moderate sun-withering and moderate handling during the making green stage. The entire process from shaking through shaqing must maintain a "continuous fragrance," with the aroma transforming from a fresh fragrance towards floral and fruity notes.

GAOSHAN ROUGUI CHARACTERISTCS

Influenced by its special natural climate, the Rougui tea produced here has a mellow and thick flavor, a clean and elevated floral aroma, and a distinct cinnamon bark fragrance.

Its unique taste profile differs from that of standard Wuyi Rougui; the tea's flavoUr is sweet and clear, its aroma is high and assertive, and it feels smooth, thick, and mellow on the palate.

Different periods have seen varying classifications of Rock Tea producing areas.

The emergence of Wuyi Rock Tea can be traced back to the mid-to-late 17th century. An earlier written record is the essay 'On Wuyi Rock Tea' by Li Yuankuan, a Jinshi (metropolitan graduate) of 1628, the first year of the Ming Chongzhen reign.

Subsequently, the tea industry in Wuyi Mountain gradually entered a prosperous period with numerous categories.

Lu Tingcan's Supplement to the Classic of Tea from the Qing Dynasty quotes the Suijianlu as follows:

"Regarding Wuyi tea, that which grows on the mountains is called Rock Tea (Yan Cha), while that which grows by the water is called Riverbank Tea (Zhou Cha). Among Rock teas, those from the northern mountains are superior to those from the southern mountains. Teas from both the northern and southern mountains are also named after the specific rock/cliff they originate from. The finest among them is named Gongfu Tea. Even above Gongfu, there is Xiaozhong, which is named after the specific tea tree variety, each tree producing only a few liang - a small unit of weight-, making it exceedingly rare.

The various types of Riverbank Tea include Lotus Heart (Lianzixin), White Hair (Baihao), Purple Hair (Zihao), Dragon's Whisker (Longxu), Phoenix Tail (Fengwei), Flower Fragrance (Huaxiang), Orchid Fragrance (Lanxiang), Clear Fragrance (Qingxiang), Deep Fragrance (Aoxiang), Selected Bud (Xuanya), and Zhang Bud (Zhangya)."

Prior to 2002, veteran tea masters like Mr. Yao Yueming represented a clear classification of producing areas into Zhengyan, Banyan, Zhoucha, and Waishan (tea gardens within Wuyishan City jurisdiction but outside the Wuyi Mountain Scenic Area). In 2006, "Wuyi Rock Tea" became a protected geographical indication (PGI) product, and this detailed origin classification was no longer officially used.

ZHOUCHA ROUGUI CHARACTERISTICS

With the assistance of modern processing techniques, the quality of Zhoucha Rougui is acceptable.

The tea liquor tends to be overall "mild," with a relatively simple aroma (which may be cultivar-derived or process-induced), a somewhat thin body, a coarser texture ("water path"), and average durability.

Our journey follows the path of Wulong tea across its most significant terroirs. We begin in the mineral-rich cliffs of Wuyi Mountain in Fujian, where rock and mist create the distinctive Yancha. We then travel to Yunnan's high-altitude forests, an important region where exceptional growing conditions yield Wulong teas with remarkable fragrance and complexity.

The route connects these diverse landscapes where tea plants grow in rocky soil, thrive in subtropical climates, and benefit from mountain elevations.

Each environment contributes unique characteristics to the leaves that are carefully transformed through the art of oxidation.