Ban Tian Yao Tea
Ban Tian Yao tea is an increasingly popular varietal from the category of Oolong teas known as “Wu Yi Yen teas,” or Wu Yi Rock Teas. It was hand harvested and processed during spring. It is found in the North-west of Fujian Province of South-Eastern China.
History of Ban Tian Yao tea
The name of this tea comes from its discovery as a wild-growing plant found high up on a rocky cliff in the Wu Yi Mountains. The plant was crafted into rootstalks to give rise to hybrids which could be cultivated in more accessible parts of the region.
Leaves of this tea
Ban Tian Yao tea’s dry leaves are long and twisting. They have a dark greenish brown colour like most Wu Yi Yen tea. The fragrance of the tea leaves is difficult to describe, but the first aroma is like that of sweet and sour roasted nuts.
Roasting
Ban Tian Yao is a fully roasted Oolong tea, which serves the practical purpose of deactivating any oxidizing enzymes left in the leaves after they have been bruised and allowed to partially oxidize. This process is responsible for the numerous complex flavours seen in the oolong tea. This roasting process is done using glowing charcoal (not burning), but modern factories use electric ovens for consistency and to prevent the accidental introduction of smoky flavours into the processed leaves.
Flavor & Aroma
The flavour of this Oolong tea has elements of toasted spices with sweet & tart flavours in the background. One of the many subtle flavours in the background of Ban Tian Yao makes one think of the rich, herbal flavour which is found in the real sarsaparilla or root beer. Thus, Ban Tian Yao tea forms an intriguing infusion to say the least. The caramelized and roasted flavours in the Oolong do not overpower the subtleties in the lower layers of flavour. Also, the bittersweet aftertaste of Hui Gan is quite strong and lingers nicely in the mouth for quite some time.
Guideline for preparation
All Wu Yi Teas are best suited to Gong Fu style of preparation, but we also have interesting flavours which show themselves when steeping Ban Tian Yao tea in western style. Hence, rather than sticking to a specific weight of tea leaves to water volume measure, we recommend simply filling your teapot half or two third full with the dried tea leaves, use some water just under a boil and a series of short steepings. If you usually use a specific guideline when steeping a tea for the first time, start with 6 grams of leaf in a 150 CC steeping vessel.
It would also be advisable to use aroma cups when tasting any Wu Yi Yen tea because the sweet fragrance of the Oolong has a tendency to cling to the porcelain for a very long time and the different layers and aspects of the complex tea reveals itself as the aroma cup cools.
For western style steeping, dramatically different results have been achieved with different amounts of the tea leaf. But it is suggested that starting with 3-5 grams of leaf in a standard size teapot is ideal. Using water under a boil (195 degrees F), and steeping for 5 minutes will be sufficient. But then again, these are merely rough guidelines and individual tastes are bound to vary. Therefore, the amount of tea leaf, steeping time, and water temperature can be varied according to personal preferences.
- Shishir Rao
Tags: ban tian yao tea, dry leaves, Oolong Tea, tea, wu yi teas
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