Ban Tian Yao ("Heavenly Belt") is one of the oldest members of Wuyi Cliff tea family, known since the reign of the Qing Dynasty along with the Four Famous (Da Hong Pao, Shui Jin Gui, Bai Ji Guan and Te Luo Han). The legend says that the first Ban Tian Yao appeared on the Sanhua cliff, high above the precipice, where no one path led, but only birds and bees could reach. It could be seen only from the edge of the cliff, looking up, so its first name was 半天夭, "Half Sky Beauty " (another half of the view was covered by a cliff). The name contained the hieroglyph "yao" (夭), which simultaneously means "beauty" and "die young." The tree on the top of the cliff died soon, but a mountain hawk eating its seeds planted them nearby. One night the abbot of the "Tian Xin Si" monastery in a dream saw a hawk dropping a "heavenly jewel" in the crevice of rocks. Awakened, he gathered monks and went to the mountains. In the very place that he saw in his dream, tea trees grew. The monks took several shoots and carried them to the monastery garden. On the Sanhua cliff, they carved “Ban Tian Yao” (半天鹞) with the “yao”, meaning "hawk". The inscription can be seen today. This is the story of Ban Tian Yao tea, which is now written 半天腰 , with the “yao’, meaning "belt".
This tea variety can rightly be called “cliff”, because it grows only among the cliffs in the limited territory of the Wuyishan Reserve. It is relatively rare one, or, as they say in China, “Xiao Ping Zhong”, oriented to a narrow circle of sophisticated lovers and gourmets. Despite the juicy taste and fine flavor, it is not as high yielding as popular between tea growers Rou Gui and Shui Xian cultivars. So it’s growing is supported only by a few tea masters, really passionate about their business.
During the processing the tea leaves were exposed to multiple twisting, deep fermentation and prolonged baking on a charcoal.
Dry leaf: lengthwise twisted, large, dark brown color. The aroma is intense, deep, roasted. The liquor is transparent, dark amber color.
The brewed tea has roasted, spicy-biscuit bouquet with hints of candied fruits. The aroma is deep and warm, polyphonic. The taste is rich and juicy, sweetish, with refined berry acidity and "mineral nuances", that define the Wuyi oolongs.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
Gorgeous tea for mood, when you want strong, vivid emotions. It contains the energy charge, which transforms into heat and inner comfort.
