Wuyi Yancha
As September rolls around, our attention turns to the Wuyi Mountains; it is time for the current year's Yancha harvest to be released from its summer-long repose after the multiple roastings it underwent. Yancha production is a timely endeavor, requiring patience to let it mature and only releasing it at autumn's close when the amino acids have deepened, and the aromas of the roasting have had a chance to dissipate. Like vintage wine, letting the Yancha rest for a couple of years before its release is preferable. Unfortunately, many growers don't have that luxury, as they need to make a living. This is one of the many elements that make Ye Qitong's oolongs extraordinary. Master Qitong is not simply a tea maker but an ambassador of Yancha who bears the responsibility of passing on his knowledge to ensure its legacy. Preserving the many exquisite varietals that form Wuyi's vibrant heritage and flavor is a primary focus of the studio. In small Wuyi Shan, farmers are scrambling to keep up with the latest trends by replanting faster-growing Rougui and Da Hong Pao hybrids, abandoning the cherished +50-year-old trees. Through Master Qitong's vigilance, we honor and cherish the vanishing classics in this remarkable collection, juxtaposing traditional roasting styles and modern interpretations that will linger in the memory. Wuyi Yancha oolongs, which we encountered more than 15 years ago, initiating our journey into the realm of tea, remain a key part of our identity.
