Wuyi tea (Wuyi cha)
(Wuyi tea, Bohea, Wǔyí chá, Wǔyí yánchá, Wuji yancha, Wuyi rock tea, 武夷茶, 武夷岩茶)
Wuyi tea is a celebrated category of Chinese oolong and black teas grown in the Wuyi Mountains of Fujian Province, a region renowned for producing some of the most aromatic, complex, and mineral-rich teas in the world.
Nestled in a UNESCO World Heritage landscape of rugged cliffs, misty valleys, and mineral-laden soils, the Wuyi region offers a unique terroir that imparts a distinct “rock rhyme” (yán yùn, 岩韵) to its teas—a sought-after taste note prized by tea connoisseurs for its earthy depth, floral undertones, and long-lasting finish.
The most iconic and historically significant of these teas is Dà Hóng Páo (Big Red Robe), a legendary cliff tea with a rich legacy and a price to match its rarity. Other famous Wǔyí teas include Shuǐ Xiān (Water Immortal), known for its bold, roasted flavor and floral aroma, and Bái Jǐ Guān (White Cockscomb), recognizable by its lighter-colored leaves and delicate taste. Read more
These teas undergo partial oxidation and skillful charcoal roasting, resulting in a layered profile that balances roasty warmth with sweet, fruity, and spicy nuances. Unlike tightly rolled oolongs from Taiwan or Anxi, Wuyi tea is traditionally twisted into long, dark strips, which unfurl beautifully during brewing.
It is best enjoyed using the gongfu cha method, a ceremonial style of tea preparation that involves multiple short infusions, each revealing a different facet of the tea’s character—from its toasted aroma to its lingering mineral finish.
Beyond oolongs, the Wuyi region is also the birthplace of zhèngshān xiǎozhǒng (正山小种), better known internationally as Lapsang Souchong, a smoked black tea with a bold pinewood aroma.
Types of Wuyi tea (Wuyi cha)
Best Wuyi tea (Wuyi cha)
Gaopeng Tea Factory
Huiyuan Pit Rougui
