The Four Famous Bushes Yancha Sampler
Regular price
$20.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
What Are the Four Famous Bushes?
In 1943, the famous tea scholar Lin Fuquan first introduced five Wuyi representative tea cultivars in his work The Production, Processing, and Marketing of Wuyi Tea. These five famous cultivars are Da Hong Pao (“Big Red Robe”), Tie Luo Han (“Iron Arhat”), Bai Ji Guan (“White Cockscomb”), Ban Tian Yao (“Halfway to the Sky”), and Shui Jin Gui (“Golden Water Turtle”). Together, they are referred to as wǔ dà míng cóng (“the Five Famous Bushes”, “五大名丛”).
Later, in 2001, the Chinese Tea Cultivar Compendium formally adopted this grouping and named them the “Five Traditional and Precious Wuyi Bushes,” following Lin’s original classification.
In recent years, however, due to the exceptional fame and cultural status of Da Hong Pao, some scholars and tea professionals have begun referring to it as a unique symbol of Wuyi tea, standing apart from the others. As a result, the remaining four cultivars, Tie Luo Han, Bai Ji Guan, Ban Tian Yao, and Shui Jin Gui, are now commonly known as sì dà míng cóng (“the Four Famous Bushes”, “四大名丛”) of Wuyi Rock Oolong.
Tie Luo Han (“Iron Arhat”) 8g*1
Tie Luo Han is a cultivar with thick leaves and plenty of substance, so it is not a tea we would ever make into something light. In our experience, tea like this is best made in a way that follows its natural strength, bringing out its depth, body, and power. For that reason, when making this tea, we chose a more thorough roast and settled on a medium-full fire to let those qualities come through.
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Bai Ji Guan (“White Cockscomb”) 8g*1
Bai Ji Guan is a rare albino cultivar among Wuyi yancha. Its leaves are thin and delicate, with higher levels of theanine and volatile aromatic compounds than more common tea cultivars, which makes it especially sensitive to roasting temperature. To preserve its honeysuckle aroma, corn silk sweetness, and fresh, sweet character, we roast it slowly over a light fire. This gentler approach helps protect the tea’s delicate aromatics and lively sweetness, resulting in a cup that feels clean and softly sweet.
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Ban Tian Yao (“Halfway to the Sky”) 8g*1
This Ban Tian Yao has a lifted aroma that comes forward quickly once water hits the leaves. Ripe fruit, nuts, and florals come together in a layered, expressive fragrance that feels vivid without being too sharp. The liquor is full and balanced, with a fruit note that lingers gently after drinking. A good fit for drinkers who enjoy expressive aroma, a balanced and full-bodied cup.
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Shui Jin Gui (“Golden Water Turtle”) 8g*1
Shui Jin Gui takes its name from both appearance and habitat. Jin Gui, or “Golden Turtle,” refers to the yellow-green sheen of its leaves in sunlight, which resembles the glossy pattern of a turtle shell. Shui, meaning “water,” points to the moist cliffside environment where this cultivar prefers to grow. In the cup, it shows a natural floral lift, gentle fruit sweetness, and a light caramel warmth.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)