Charcoal, mineral, stone fruit
What you taste now is the result of four months of post-harvest craft.
Wuyi yancha are picked in May and then roasted, sometimes more than once, across the summer months. The charcoal roasting transforms the fresh leaf into something mineral, dense, and complex. The rock-rhyme flavour, yan yun, is not a marketing term. It is genuinely strange and worth chasing.
Teas to try
Regions to explore
This card is active during Sep 1 — Oct 15.
Comes back each year.