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The name "Yancha" translates to "rock tea" in English, and refers to the rocky cliffs and slopes where the tea plants are grown. The soil in this region is rich in minerals, which can impart unique flavors and aromas to the tea leaves.
Yancha tea is produced using a traditional process that involves withering, rolling, and drying the tea leaves, followed by a final step of roasting. The roasting process can impart a smoky, charcoal-like flavor to the tea, which is characteristic of Yancha tea. Yancha teas are often described as having a full-bodied, rich flavor with notes of roasted nuts, honey, and chocolate.
There are several different types of Yancha tea, which are categorized based on the specific cultivar and processing method used. Some of the most famous Yancha teas include Da Hong Pao (Big Red Robe), Shui Xian (Water Sprite), and Rou Gui (Cinnamon). Yancha teas are highly prized by tea enthusiasts around the world for their unique flavor profile and cultural significance.
