Tasting Terroir: The Story in Every Sip

Tea Story
Sep 23
1 min read

Updated: Oct 15

Did you know that the flavour of every cup of tea is a map drawn by its terroir?

The taste of tea is decided by its origin: the climate, soil, sunshine, and rainfall collectively create its unique character. At Tea Story, we respect this natural force. Our task is not to create flavour, but to faithfully express the true essence of each landscape.

Wuyi Rock Tea (Yancha)

Take our Wuyi Rock Tea (Yancha), for example. Grown in the Danxia landform of Fujian’s Wuyi Mountains, the unique weathered rocky soil gives it an irreplicable “mineral resonance” (Yan Yun)—a robust depth and enduring sweet aftertaste. As you sip, notice how

the initial slight astringency swiftly transforms into sweetness: a true signal of its origin.

How does one taste terroir？

First, smell: Inhale the aroma of the dry leaves—the “first greeting” from the land.
Then, taste: Let the liquor linger in your mouth, sensing the flavour notes composed by climate and earth.
Finally, feel: Pay attention to the throat sensation (Hou Yun) and the body’s response—the deepest conversation between tea and self.