Sharp and dainty, aromatic and calm, Rui Xiang is a vigorous cultivar that joyfully and gently dances on your palate. It’s spicy like Rou Gui but more approachable; it’s floral like a Qi Lan but is not demanding. Ru Xiang is a tea of subtle indulgences, one that accompanies you during your daydreams.
This Rui Xiang comes from one of the most prized terroir in the world - Shi Zi Feng, Wu Yi Shan.
Spicy like Rou Gui, but more approachable; floral like a Qi Lan, but is not demanding.
Yan Cha tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha’s case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The “cleaned” tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Yan Cha.
