Rou Gui

From Lian Hua Peak in the Wuyi Shan mountains, this Rou Gui is a classic Yancha (rock oolong) made under the guidance of Tea Master Ms Chen. Wuyi teas are shaped by the region’s rocky terrain, high humidity, frequent fog and rainfall — conditions that contribute to the depth, structure and unmistakable mineral warmth of traditional cliff-grown oolongs.

This Rou Gui brews to a rich amber liquor with a distinct aroma of warm spice, roasted nuts and wood. The palate is full and complex, layering toast, dark cocoa, and gentle bitterness with a signature cinnamon tail note that carries into a long, sweet finish. As the infusions progress, the roast softens and the tea becomes increasingly rounded and integrated.

Pairs well with: seafood and dark chocolate — and makes an exceptional after-meal tea thanks to its sweetness and long finish.

Tea Maker: Ms Chen

Origin: Lian Hua Peak, Wuyishan, Fujian, China

Elevation: 500 m

Cultivar: Rou Gui

Plucking standard: 3 open leaves

Processing: Outdoor withering; ~70% oxidation; medium baked; traditionally charcoal roasted 4 times

Style: Mingcong Yancha (Wuyi rock oolong)

Store in an airtight container away from light, heat and moisture.

Western

3 g / 150 mL • 90–95 °C
2–3 min • 2–3 infusions

Gong Fu Cha

4–6 g / 120 mL • 90–95 °C
First: 25–35 s
Subsequent: 40–70 s (multiple infusions)

Cold Brew

6-8 g / 500 mL • Refrigerate overnight