How did the different varieties of teas in the Wuyi Mountain come to be?

What are some of the lesser-known varieties that come from mid-season shrub tea trees?

How do tea producers distinguish between the many varieties of tea produced on Wuyi Mountain?

What are the initial processes of making rock tea?

What is charcoal roasting?

What makes rock tea authentic?

Why was fully-fired charcoal roasting so important?

Not surprisingly, the taste and quality of teas from different areas of the mountain differ greatly.

When is high heat required when roasting teas?

Why should we not choose less expensive or big-brand rock teas?

How do we know if a tea is high-quality or not?

What is the mountain tea fields problem?

What is rock charm?

How do we categorize the different tea sources?

What are the best conditions for producing rock tea?

What kinds of things are important in tea plantations?

How does soil quality affect the quality of the tea?

How would one describe the flavor of Zhengyan tea?

Why do we use different terms when talking about Wuyi Rock Tea?

What is the appeal of Rou Gui tea?

Shui Xian tea is highly regarded by tea enthusiasts. Find out why.

The truly authentic Da Hong Pao are grown on a Jiulong Ke rocky cliff of the Wuyi Mountain scenic area.

Why is purebred Da Hong Pao so hard to come by?

What is truly important when selecting a tea?