Oolong Tea · FFET10399
Wuyi rock tea (Da Hong Pao)
An oolong from Fujian's Wuyi Mountain, made through leaf working, pan-firing, rolling, and prolonged baking at low heat.
Oolong tea, made with a shaking and resting step and then fixing, also called qing cha.
Wuyi rock tea is a partly oxidized, heavily roasted oolong from Fujian's Wuyi Mountain, with Da Hong Pao among its widely known names. Its production includes combined withering methods, leaf working, two rounds each of pan-firing and rolling, and prolonged baking at low heat. The craft of making Wuyi rock tea (Da Hong Pao) entered the first national intangible cultural heritage list in 2006; the listing recognizes the craft.
What
Wuyi rock tea is a partly oxidized, heavily roasted oolong from Fujian's Wuyi Mountain. Da Hong Pao is among its widely known names.1,6
When
The craft description traces the complete rock-tea process to the early Qing, but provides no dated original account. The documented year 2006 marks the craft's inclusion in the first national intangible cultural heritage list, rather than the tea's origin.1
How
The craft comprises ten stages, including combined withering methods, leaf working, two rounds each of pan-firing and rolling, and prolonged baking at low heat.1,3
Why
Tea on Wuyi Mountain grows largely on cliff ledges and in rock crevices, hence the saying that every rock has tea. The craft is distinguished by its sequence of treatments: withering and leaf working are followed by two rounds each of pan-firing and rolling, then prolonged baking at low heat.1,4
Impact and influence
The production craft entered the national intangible cultural heritage list in 2006. A 2019 notice authorizing use of the geographical indication mark includes Wuyi rock tea producers. Local customs also include mountain-calling ceremonies and tea contests.1,2