roy fong on wuyi teas

What makes a good wuyi tea and how is it processed?  Roy Fong of Imperial Tea Court has been visiting Wuyi Shan (Mountain) in China for thirty years and has watched processing methods change over time. View the Bon Teavant video below to hear what Roy has to say.  If you would like to hear the entire 12-minute video, buy a copy of Roy’s book The Great Teas of China from Bon Teavant Market and receive a custom download code to hear the full-length video.
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the great teas of china

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In Roy Fong’s new book, The Great Teas of China, Roy shares his 30+ years of knowledge and experience with tea, and distills it into a slim volume that is direct, concise, and elegantly written. You would be hard pressed to find a better book with which to begin your tea adventures, and it will serve for years to come as a reference guide.

In broad, clean strokes, Roy shares information about each of the ten teas he features, including its history, lore, processing techniques, and region of origin (including a map).  He also provides color-correct and proportional images of the teas before steeping and as a liquor in the cup, so readers have a good reference for selecting and brewing each tea.

All the elements of this book come together to teach tea.  Roy takes this opportunity to reach out to anyone who cares to learn a lot about tea.  With this book, you have a tea master’s training in your hands, and someone to whom you can turn with questions.

Each time you scan this book, you will learn something new or be reminded of a different facet of the relationship between tea, its origins, and the tea drinker.  You will feel as though you were being tutored by Roy directly, and hearing his tea stories first hand, as if walking through China together as he teaches you the most important things he has learned about each tea, and how he learned it.

Very simply, Roy is a great tea man.  If you want to be trained by a master, this is your book.