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Wu Yi Shan
Posted: Mon Dec 02, 2024 8:15 pm
by aet
Going to Wuyishan soon. We have done some research on CN internet , now I'm looking for foreign sources of info.
Anybody has some tips for good read about the place, varietals and their description?
Any recommendations of particular places to visit etc.?
Thanks!
Re: Wu Yi Shan
Posted: Mon Dec 02, 2024 9:34 pm
by Sunyata
I heard this year weather is not so good (too much rain) and harvest sucks compared to previous years. But anyway, I think Hui Yuan Keng is a large area where different varietals do well there. You can see my response here:
viewtopic.php?t=2442
Ultimately, it's not about the varietal or processing or year... every batch is unique and different so even the same trees from the same farmer can give superb tea in one year and the next year isn't good. Yancha has too much variance that I've learned to just sit back and enjoy the batch of tea which is most pleasurable.
Re: Wu Yi Shan
Posted: Mon Dec 02, 2024 9:44 pm
by aet
Sunyata wrote: ↑Mon Dec 02, 2024 9:34 pm
I heard this year weather is not so good (too much rain) and harvest sucks compared to previous years. But anyway, I think Hui Yuan Keng is a large area where different varietals do well there. You can see my response here:
viewtopic.php?t=2442
Ultimately, it's not about the varietal or processing or year... every batch is unique and different so even the same trees from the same farmer can give superb tea in one year and the next year isn't good. Yancha has too much variance that I've learned to just sit back and enjoy the batch of tea which is most pleasurable.
Thanks. Yes, I can imagine. From my understanding ( or at least what I was told by local anyway ) the fresh made ( same year ) Yan Cha is not the best to drink anyway, so I would be probably buying last year and before .
We do not go there primary make any purchase but make connections for future business.
Re: Wu Yi Shan
Posted: Mon Dec 02, 2024 9:53 pm
by Sunyata
Most of the high quality yancha are processed in style of zu huo (high roast) so its even better if they are left to tui huo (subside) and let roast to meld into the tea, while it opens up to its fullest potential.
Re: Wu Yi Shan
Posted: Mon Apr 21, 2025 6:18 am
by Rooteas
I was born and raised in Wuyi Mountain, and I know the scenery, food, and tea here very well. If you have the opportunity to come to Wuyi Mountain, you are welcome to come to my home for tea.
