Wuyi Yancha


In the past, the Wuyi cultivar was widely grown and appreciated in Taiwanese tea history. However, due to the allure of other high-profit margin cultivars, many farmers abandoned the cultivation of Wuyi tea plants. As a result, Wuyi cultivars became a rare sight in Taiwan. Luckily, we have the privilege of presenting one of the earliest Wuyi cultivars that was planted by the father of our dear friend over 30 years ago.

Our friend has inherited his father's knowledge in tea farming, including the philosophy of growing organic teas. Growing Wuyi cultivars is already challenging enough, and doing it organically only adds to the difficulty. Additionally, Wuyi cultivars typically produce lower annual yields compared to other high-yield crops, making it an even more daunting task. But why go through all this trouble? It's because we believe in preserving history, romance, and cultural heritage, both tangible and intangible.

By cultivating the Wuyi cultivar, we are keeping a piece of Taiwanese tea history alive. This cultivar carries with it a rich cultural legacy, one that we hope to pass down to future generations. The flavor of this tea is just as impressive as its history. It has a unique, robust taste with hints of fruit and spice. It's a testament to the hard work and dedication of our friend's father, and we are honored to continue his legacy by sharing this exceptional tea with the world.

Cultivar: Wuyi
Region: Yilan
Elevation: <150 meters
Oxidation: Medium
Roast: Medium Dark
* The factory is certified with ISO 22000 and HACCP, featuring year-round temperature and humidity control, dedicated areas, and cleanliness, free from contamination. Extended low-temperature preserves the aroma and color of the tea leaves, enhancing the flavor of ingredients. 

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