Yan Yun Shui Xian Rock Tea | Wuyi Shui Xian Oolong

Floral, creamy, woody and fruity notes, with a hint of caramel from roasting and a clear mineral finish.

Dry Leaves: Tight, dark, and glossy, with high uniformity and minimal breakage. Aroma: A deep mix of floral, creamy, woody, and fruity notes, with a hint of caramel from light roasting. Taste: Smooth and layered. The tea liquor is thick and round, with a strong returning sweetness and lasting mouthfeel. Leaf Base: Thick and resilient with clear veins, showing careful processing and healthy leaf material.

How to Brew Yancha (Wuyi Rock Tea)

1. Brewing Yancha is simple when you follow a few key steps:
   A small teapot or gaiwan works best for control and heat retention.
2. Rinse with boiling water to help release the tea’s aroma.
3. Fill about half the gaiwan—Yancha needs a generous amount to express its full flavor.
4. Pour in water at 100°C (212°F) and pour out quickly.
5. Yancha shines over 6–8 infusions, gradually revealing layers of taste and fragrance.

Want to learn more about the techniques and tasting notes behind brewing Yancha?👉 Read our full brewing guide