Over the course of July and August, I’ll be tasting and documenting nearly the entire spectrum of Wuyi Rock Tea (武夷岩茶).
From Rou Gui and Shui Xian to Da Hong Pao, Qi Lan, Ban Tian Yao, Tie Luo Han, Jin Mu Dan, Shui Jin Gui, and more.
This isn’t about scoring teas. It’s about understanding how each cultivar expresses its own personality, history, aroma, minerality, and aging potential.
Every Session Will Include
- Water used
- Teaware
- Brewing parameters
- Tasting notes
- Mouthfeel
- Finish (余韵)
- Cha Qi (where applicable)
- Personal reflections
Join me as I learn, one cup at a time. 🍃
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