WuyishanTravel Budget Guide

A Wuyishan Tongmu Pass tea house in its 24th generation of Lapsang souchong making, where Jiang Yuanxun created the famed Jin Jun Mei black tea in 2005, a benchmark of Chinese black-tea craft.

A premium black tea created in Wuyishan's Tongmu Pass in 2005, made entirely from single buds, golden-black with a rich honey aroma, the modern benchmark of Chinese black tea.

A signature Wuyishan dish of free-range goose smoked over tea leaves, glutinous rice and bay leaves, glossy red-gold with smoky fragrance and gentle heat; granted a national geographical-indication mark in 2014.

A traditional Wuyishan speciality said to be created by Zhu Xi, meat-and-taro-starch dumplings steamed to a tender savour, named for Zhu Xi's posthumous title "Wengong."

A Wuyishan snack made from wild bitter-oak acorns ground and set into a jelly, soft and slightly bitter with a sweet aftertaste, a mountain flavour of northern Fujian passed down for generations.

A common northern-Fujian rice-noodle dish on Wuyishan streets, served in soup or stir-fried, slippery and springy in a savoury broth, a daily breakfast and late-night bite for locals.

The traditional oolong-making craft unique to Wuyishan that yields the famed "rock-bone and floral fragrance," inscribed in the first national ICH list in 2006 and, with China's tea craft as a whole, on the UNESCO list in 2022.

The traditional firing craft of the Song-dynasty black-glazed tea bowls, famed for hare's-fur, oil-spot and yohen glazes; inscribed as national ICH in 2011, a hallmark of northern-Fujian tea-ware culture.

Ritual traditions that grew up around the Southern Song Neo-Confucian master Zhu Xi's teaching at Mount Wuyi, carrying more than eight centuries of his school of thought; a provincial-level ICH folklore item in Fujian.