Nestling in northwest Fujian province, Wuyishan, a county-level city — home to a UNESCO World Heritage Site and China's exclusive "Hometown of Tea Art" — is the birthplace of rock tea.
With its origins tracing back to the Han Dynasty (206 BC-AD 220), the masters of Wuyi rock tea perfected their craft around the 17th century during the early Qing Dynasty (1644-1911), pioneering oolong tea production techniques.
The tea's signature "rock bone floral aroma" (or yangu huaxiang) emerges from Wuyi's unique terroir: Mineral-rich volcanic soil and a mist-shrouded microclimate.
Add to that, an exacting 10-step process, including the sun-withering of the tea leaves on bamboo trays, precision shaking to oxidize the leaf edges and charcoal roasting in underground chambers.
Beyond production, vibrant tea traditions like competitive tea tournaments and ceremonial brewing thrive here.
From Song Dynasty (960-1279) tribute tea to modern cultural icon, each cup of Da Hong Pao tea carries the very essence of Wuyi's cliffs and centuries of artisan wisdom.
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