The tea culture around Wuyishan is not just backdrop — it is one of the genuine reasons to be here. The valley farms produce Da Hong Pao and other Wuyi rock oolongs (岩茶, yánchá), which take their distinctive mineral character from being grown in the crevices and thin soils of the sandstone terrain. This "rock rhyme" (岩韵) flavour — earthy, roasted, and persistent — is unlike oolongs from anywhere else in China.
The best approach is to stay at a guesthouse that grows its own tea; many in the valley offer afternoon tasting sessions with the host family's current harvest. The tastings are typically unhurried and include comparison of different roast levels and grades. For something more formal, the Wuyi Tea Culture Research Institute near the scenic area offers structured tastings and explanations in English. The tea sold at the Six Mother Trees scenic area is priced at a premium for its provenance and is not necessarily better than what the small farms produce — taste before you buy.