Selecting a good Rock Tea can generally be explored from the following three points:

1. A good terroir is the star label of good tea;

2. Good craftsmanship is an important guarantee of good tea;

3. Good taste is the ultimate goal of good tea.

Favorable Weather, Geographical Advantages, and Human Effort

The so-called "terroir" refers to the place of origin of the tea leaves, which is a quality assurance for a good cup of tea. The differences in terroir are mainly reflected in the microclimates and soil conditions of different locations. It can be said that any type of tea is deeply influenced by its terroir, but compared to others, Wuyi Rock Tea is particularly distinctive in this aspect. A superior origin implies a solid foundation, which is something that semi-rock and riverbank teas likely cannot match compared to genuine rock teas.

Every good tea requires favorable weather, geographical advantages, and human effort. It's not just about the terroir; from the tea plant variety to the tea-making process, and then to the person brewing the tea and the water used, each cup of tea must go through three and a half masters to achieve its best expression. In Wuyi Mountain, tea-making depends on the tea itself, the weather, and the tea maker. Too many variable factors make tea production an extremely arduous yet exciting endeavor full of unknowns.

Good Tea Can Be Stored Long-Term

The aroma of Rock Tea, aside from the variety, mainly comes from the processing techniques. The green leaves, under the hands of the tea master, evolve into different effects, creating complex and captivating layers of fragrance. The unique microclimates throughout Wuyi Mountain also impart a specific terroir character to the growing tea leaves.

Many Rock Tea varieties have only minuscule differences in aroma—down to a few hundredths of a point—which can even cause experienced tea masters to misjudge or be uncertain. Personal preferences also play a role. Relying solely on aroma to identify a specific variety is quite unreliable. Everyone's sense of taste is different, and sensitivity to aromas varies, so it's impossible for everyone to perceive the same sensations.

A tea that is clean and thoroughly processed is considered qualified. Aromatic teas tend to have a shorter shelf life, whereas a delicious Rock Tea can be stored long-term. Highly fragrant teas are more prone to astringency and have higher moisture content. Since tea is meant for drinking, more emphasis should be placed on taste. When the tea is thoroughly processed, its properties become more stable, which is also more conducive to further processing.

Therefore, traditionally made Rock Tea often does not taste good immediately after processing, while highly aromatic teas generally do not store well. A thoroughly processed tea is easier to brew and more suitable for long-term storage.

Blending is More Challenging Than Initial Processing

Blending is a unique skill belonging to every tea factory and tea master in Wuyi Rock Tea production and is not shared externally.

For tea sold as a commodity, consistent quality is essential. However, given the numerous tea varieties and aroma types, producing in large quantities with uniform quality is almost impractical. Blending is a necessary choice.

Only teas with compatible characteristics can be blended together. Blending tests one's skill; the goal is to enhance the overall quality through blending, maintain the tea's aroma, eliminate any bitter or astringent components, and allow the teas to complement each other.

Coarser, older leaves often have good aroma, while tender leaves have strong flavor. Those skilled in brewing tea often combine coarse and fine leaves to brew. The blending of tea follows a similar principle. Being able to master the blending of a tea is indeed a unique skill, demonstrating remarkable expertise.