Collection: Wuyi Yancha

Wuyi oolong is often described through its landscape. What matters here is not how it looks, but how it limits the plant. In the rocky ground of Wuyi, tea roots move through shallow, mineral soils with fast drainage. Growth is slower. The leaf develops structure before processing begins. Processing is not a fixed formula but a sequence — oxidation, shaping, and roasting — adjusted to bring that structure forward rather than mask it.

This is yancha: not defined by fragrance alone, but by how the tea holds — dry and mineral in structure, with a weight that sits low on the palate, a finish that tightens and lingers, and a progression that continues to open across infusions. 

Our teas come from two high-mountain plots in Wuyi. We do not assemble across multiple sources. What appears here reflects these two sites, worked over time.