Rock tea, also known as Yancha (yan meaning rock, cha meaning tea), are oolong teas that come from the Wuyi Mountains in Fujian Province, China.
Rock tea is called that not only because it grows in this rocky, mountainous area, but also because it inherits an unmistakable “rocky” taste, thanks to the soil, which is known to be rich in minerals.
The Wuyi Mountain region is characterized by a unique terroir. Locals call it 三坑两涧 – Three Valleys and Two Streams. The mountain peaks, though not incredibly high, are always shrouded with fog and mist. The moisture gets accumulated on the rocky sides of the mountains and then flows down these rocks to the roots of the tea plants, enriching them with minerals and creating the unique Yan Yun (岩韵 – “rock rhyme").
Yancha Tea History
Oolong tea, as we know it, originated in the 17th century, at the end of the Ming and the beginning of the Qing Dynasty. For hundreds of years, the Emperors of China would drink compressed tea in the form of tea cakes. However, the production of tea cakes was becoming too expensive since it required a lot of labor. The Hongwu Emperor's ban on compressed tea cakes in the late 14th century shifted tea production toward loose-leaf tea.
The ban on tea cakes led to a significant collapse of Fujian's well-established tea industry and, consequently, to the emergence of smaller tea farms at higher elevations in the Wuyi Mountains. These farms were mostly owned and tended by Buddhist and Taoist monks, who discovered that allowing the tea to partially oxidize before firing produced a new, darker, more flavorful type of tea called Oolong.
Compared to Taiwanese Oolong tea, Wuyi Yancha is twisted into strips instead of being rolled into a ball shape. Yancha typically features a deep, roasted character due to charcoal processing.
What Influences The Price of Rock Tea?
Tea from this region is the most expensive in the world, with Da Hong Pao topping world records for some of the most expensive tea ever sold. Just 20 grams of this tea was once sold for 31,000 USD!
Harvesting tea can often be a complicated process. Zheng Yan, a prime area of Wuyi Shan where the best and most acclaimed cliff tea grows, is a National Reserve where the use of pesticides is prohibited. The area is small and supports the cultivation of only a limited amount of tea. Furthermore, the processing that this tea is a unique craft that takes time to master. All of the above creates a demand that exceeds the supply.
What Does Rock Tea Taste Like?
Usually, Rock Tea is dark and medium to heavily oxidized. It often has a pronounced, long-lasting roasted taste. It's known for its distinct mineral flavor, which is often described as a “rocky” flavor.
The roasted qualities of Rock Tea alone should not be the main components. A quality Rock Tea is in perfect balance with other notes such as:
- chocolate
- fruit
- tobacco
- caramel
A perfect cup of Rock Tea is when the mineral, roasted side is in perfect balance with the sweet, fruity side.
The liquor color varies by roast level, ranging from a bright golden-amber for lighter roasts to a deep, clear reddish-brown for traditional charcoal-roasted teas.
A Little About Yan Yun
To describe the perfect cup of Wuyi Rock Tea, tea enthusiasts often use the term Yan Yun (岩韵), poetically translated as "Rock Rhyme". The Rock Rhyme entrances us, invites us to drink more of the tea, to absorb all the nutrients it possesses.
To learn more about Yan Yun, click here.