Tea Drunk's video: Wu Yi Shan Tea Region - Yan Cha Wu Long Oolong

The mantra for cliff tea wu longs are rock bone, floral aroma. Shunan is traveling to Wuyi to source the ever popular Yan Chas, or Cliff Teas. Wu Yi Shan is most famous for there production of Rou Gui and Shui Xian tea production. Roasted wu long, Yan Chas are well loved for their body, aroma and texture. There are two main areas for Yan Cha within the Wuyi region referred to as True Cliff and Half Cliff. Interestingly enough even though these two locations are right next to each other, the wulong tea they produce is very different. At the end of the videos you sit in with farmers during a gong fu session where they mention they wont even drink tea from the half cliff location because they are use to true cliff wu longs. With in the two main regions, there are small more subtle factors that give Wuyi oolong teas their flavor. One is micro climate. Within the true cliff region there are smaller microclimates that differ through out. These areas are given specific names such as Horse Head Rock or Cow Dip. Each of these areas are ranked individually for tea production. The picking for Wu Yi Wu longs falls a little later than greens and yellows. This is because to make oolong you want the leaf to completely open up. The processing for Wu Longs are a very long and careful process. Wu Longs always have a rolling step. This is to help the moisture leave the tea leaf and help facilitate the enzyme break down. The tea in then baked dry and roasted to give them their signature rock flavor. Besides tea,Wuyi Shan is also known for its temples. It's the monks of one of these temples that cultivated the original Da Hong Pao.