Tea-Making Step
Growing
YuYan Tea · From Wuyi Mountain to Malaysia
A Cup of Rock Tea, Shaped by Wuyi
From Wuyi Mountain's rocky slopes and drifting mist, discover the story of tea and fire.
Where the story begins
Where a Mountain Shapes the Tea
Misty valleys and rocky peaks define Wuyi Mountain. Its distinctive growing sites, climate and soil give rise to Wuyi Rock Tea and mark the beginning of YuYan Tea’s story.
“The story of tea begins with a mountain.”
The Journey of a Tea Leaf
Great tea is not made by picking alone. Growing, picking, processing, charcoal roasting, sorting and packing all shape its aroma, liquor and taste. Care at every stage is part of the craft.
Tea-Making Step
Picking
Tea-Making Step
Processing
Tea-Making Step
Charcoal Roasting
Tea-Making Step
Sorting
Tea-Making Step
Packing
Growing · Picking · Processing · Charcoal Roasting · Sorting · Packing
The character of rock tea
Rock and Valley Shape the Flavor
Wuyi Rock Tea grows in a distinctive rocky landscape. Weathered stone, humidity, sunlight, mountain mist and daily temperature changes help shape its layered aroma and full-bodied liquor. Tea enthusiasts call this complex character “yan yun,” or rock rhyme.
01Rock & Soil
02Humidity & Mist
03Sunlight & Temperature
A sense of place
Every Tea Has a Place of Origin
Zhengyan refers to the traditional core growing area of Wuyi Rock Tea. Its celebrated “Three Valleys and Two Ravines” are Huiyuan Keng, Niulan Keng, Daoshui Keng, Liuxiang Jian and Wuyuan Jian. Other renowned sites include Jiulong Ke, Matou Yan, Zhu Ke, Gui Dong, Tianxin Yan and Shuilian Dong. Knowing the origin reveals more of each tea’s character.
Three Valleys & Two Ravines
Other Renowned Sites
Jiulong Ke
Matou Yan
Zhu Ke
Gui Dong
Tianxin Yan
Shuilian Dong
The taste of the mountain
The Mountain, in Every Sip
Zhengyan growing areas are limited, and so is their tea production. Rock character, a full-bodied liquor, rounded aroma, layered flavor and lasting infusions are often associated with these teas. Each cultivar, production method and batch can still taste different.
Time & fire
Some Flavors Take Time and Fire
In Wuyi Rock Tea production, charcoal roasting calls for patience and experience. As the leaves are slowly roasted, their aromas and flavors develop and come together. Da Hong Pao, Rou Gui and Shui Xian each offer a way to appreciate different roast levels and tea characters.
“Some flavors can only be shaped by time and fire.”
Three traditions of tea
Explore tea, one cup at a time.Three Tea Traditions, Distinct Stories
Wuyi Rock Tea
Da Hong Pao, Rou Gui, Shui Xian, Lao Cong Shui Xian and Qi Dan reveal the depth of rock character and roasting.
Jianyang White Tea
Fresh and aged white teas reveal how aroma and flavor can evolve over time.
Tongmuguan Black Tea
Zheng Shan Xiao Zhong and Jin Jun Mei showcase different expressions of black tea.
Across Mountains and Seas, Tea Connects Us
In 2005, Wuyi tea made its way to Malaysia. Today, people from different places can sit down for tea on Petaling Street in Kuala Lumpur. The Mid-Autumn Festival is another occasion to share a cup and spend time together.
YuYan Tea · A moment to slow down.