A return to Wuyi’s core cliffs
This lot comes from the Jiaoye Rock area inside the Wuyi Mountain Scenic Area, harvested in the spring of 2024. The mist clung to the sheer cliffs, and the tea bushes — some over a hundred years old — were sending out their first tender buds.
Dozens of harvests from small family producers were cupped over three days, in search of a Dà Hóng Páo that captured the classic yancha profile without tipping too far into heavy roast or astringency. The winning lot came from a multi-generational master whose charcoal-firing technique is slow and patient: the leaves underwent a series of low-temperature roasts over bamboo charcoal, spread across four months, allowing the character to deepen gradually.
The blend draws from several older bushes — predominantly Qi Dan and Bei Dou, supplemented by leaves from semi-rock gardens just outside the protected core. The result is a tea with a pronounced mineral backbone, a rounded mouthfeel, and the floral, fruity lift that sets true Wuyi yancha apart. This batch was chosen for its balance and its ability to evolve across many infusions, a hallmark of impeccable roasting and raw material. It is a tea that rewards attention.