A selection of ten traditional Chinese flower-scented teas — from jasmine and osmanthus to rose, pomelo blossom, and bitter orange flower.
Each tea is crafted with the ancient art of natural scenting, where blossoms and tea leaves merge in harmony.
Free from artificial flavors or additives, every blend reflects the patience of artisans and the gift of nature.
May this gentle fragrance bring you moments of calm and joy.

This collection brings together six varieties of jasmine tea,  crafted from five carefully selected tea bases — white, green, oolong, dark, and black tea — and refined through three to seven rounds of traditional fresh-flower scenting. The result is an elegant aromatic journey, unfolding from light and graceful to deep and mellow. Perfect for every season, always accompanied by the gentle fragrance of jasmine.

The Piao Yi Cup (Tea Infuser Cup) consists of three parts — the lid, inner infuser, and body. It’s easy to take apart and clean, combining brewing and filtering in one. With a single press, you can quickly separate the tea leaves from the water.
The body is made of high-borosilicate glass, resistant to temperatures from -20°C to 150°C. It’s thickened for extra durability — sturdy and not easily broken. The lid and infuser are made from food-grade PC material.
The spout features an eagle-beak design for a steady, precise pour with no dripping. The infuser includes a 304 stainless steel fine mesh filter for clean filtration and easy cleaning.
You can also remove the infuser and place it on the lid, using the glass body as a fairness cup (gong dao bei).

Materials: High-borosilicate glass, 304 stainless steel filter,  PC lid and infuser
Size:  8 (W) × 11.8 cm (H)
Capacity: 350 mL

This jasmine tea is made with fresh Hengxian jasmine flowers from September 2025, scented three times with Guangxi Lingyun Baihao autumn tea. This specially selected autumn tea base is high in fragrance and low in bitterness, offering a natural aroma with no additives. The floral fragrance is pure, long-lasting, and the taste is refreshing. It's suitable for all seasons, whether hot or cold.

“Lao Cha Po” specifically refers to old leaves (not tender buds) harvested one week before and after Shuangjiang (one of China’s 24 solar terms, around October 23, marking the start of colder weather). These are mostly coarse leaves from the current year or 2–3-year-old growth. “Cha Po” is the Liubao people’s respectful name for old leaves. In the past, farmers sold tender buds as high-quality tea, while coarse old leaves were kept as everyday tea. The name reflects the farmers’ wisdom of “making full use of what you have.”

Around Shuangjiang, large temperature differences and reduced rainfall make the old leaves thicker and richer in sugars and nutrients, giving the tea a natural cane sugar sweetness. Tea harvested at this time has less astringency and a smoother, naturally sweet taste.

This Lao Cha Po tea was brewed at the tea bar during the 15th Northwest Tea Festival and loved by everyone, receiving high praise.

This tea is made using the traditional Liubao “picking and cleaning old leaves” method: fresh leaves are briefly blanched in hot water, then sun-dried or air-dried. Blanching reduces bitterness, while the drying process, similar to white tea, preserves most of the tea’s natural compounds.

This batch of Lao Cha Po comes from wild, aged tea trees in Shizhai Town, Wuzhou City, with tree ages of 30–50 years, making the raw material rare. Because it uses old trees, even with only 20 years of aging, the tea exhibits flavor comparable to 30+ years aged tea. The tea has a distinct medicinal aroma and carries the forest-like character unique to old trees, offering a rich and unique flavor.

The best oolong tea collection for beginners — featuring 10 of the most iconic and popular Chinese oolong teas, with 2 mini tea cakes of each variety (20 pieces total).

Each tea is crafted from carefully selected loose leaves and pressed into convenient 5g mini cakes — just drop into hot water, no teaware needed.

This curated set showcases a broad spectrum of natural oolong flavors, from the fresh floral notes of Tie Guan Yin to the deep roasted richness of Da Hong Pao.

Absolutely no added sugar, artificial flavors, or colors — just 100% natural tea.

It’s the perfect way to explore authentic Chinese oolong tea and discover your personal favorites — a low-risk, high-value journey into real tea without the overwhelm.

Please note: Because the mini cakes are made from full loose leaves that are softened and compressed, some small leaf fragments may appear when steeped—this is completely normal and part of the natural tea experience.

The Northern Fujian region is considered the birthplace of Oolong tea, and the traditional crafting methods of Wuyi Rock Tea have been recognized as part of China’s intangible cultural heritage. This collection brings together iconic oolong varieties from the Song Dynasty (Wuyi Qizhong and Jian'ou Dwarf Oolong) to today (Blended Da Hong Pao, Wuyi Rougui, Aged Tree Shuixian Oolong ), along with emerging cultivars with great future potential (Rui Xiang Oolong). Each tea carries the unique craftsmanship of the region, with its own distinct story and flavor. We hope this collection will allow you to explore the diverse flavors and rich cultural heritage of Northern Fujian (Minnan) Oolong tea.

Wuyi Shui Xian (High Mountain, Old Bush) 

Wuyi Shui Xian is one of the signature cultivars of Wuyi rock oolong.  it combines rich floral aroma with a thick, velvety liquor. Originating in the Qing dynasty, Shui Xian is the only semi-arbor cultivar among Wuyi teas. Old bush (lao cong) trees—typically 50+ years—produce deeper, smoother infusions with forest-like clarity, woodsy depth, and signature “cong” flavor. Compared to newer bushes, old trees yield higher amino acids and lower bitterness, making them more enduring in brews and suitable for medium charcoal roast.

This tea is sourced from Baizhang Village in Xiaoqiao Town, just outside the Wuyishan core scenic area. With a 1,000-year legacy of tea production and imperial tribute history, Baizhang sits at 730m elevation in the southeast Wuyi Mountains. The terroir—constant mist, gravelly soil, and rich minerals—creates optimal conditions for deep, layered teas at a more accessible price point.

We compared several Shui Xian teas from within the Wuyi core and selected this high-mountain, old-bush version for its mature flavor, authentic craftsmanship, and outstanding value. With a taste profile reminiscent of 40–50-year-style Shui Xian, this tea is not only beginner-friendly but also worthy of daily storage and long-term appreciation by seasoned drinkers.

Origin: Baizhang Village, Xiaoqiao Town, Jian ou City, Fujian, China | Elevation: 730m
Roasting: Traditional charcoal roasting 
Tea Maker: Zheng Xiongqing, veteran tea artisan from a multi-generation tea family
Cultivar: Shui Xian (approx. 30-50 year-old bushes)
Harvest: Spring 2025
Oxidation: Medium (40–50%)
Roast: Medium (charcoal roasted)
Suitable for: Daily drinking, mellow-flavor lovers, aged bush oolong enthusiasts

Shelf Life & Storage

Shelf Life: 5+ years (aging possible but not required)
Storage: Store in an airtight container in a cool, dry, odor-free place. No refrigeration needed. For longer-term storage, avoid frequent air exposure.

Brewing Guidelines

• Vessel: Porcelain gaiwan or clay teapot

• Water: 5g tea : 100ml spring or filtered water | 100°C / 212°F

• Steeping:

  • Infusions 1–3: 10–15 seconds

  • Add 5–7 seconds per infusion thereafter

  • Yields 8–10 infusions

Flavor Profile

• Aroma: Toasted wood, orchid, subtle aged sweetness

• Taste: Smooth and clean, with soft florals, wood, and a gentle roasted finish

• Mouthfeel: Round and mellow, light astringency

• Aftertaste: Light and lasting, with a comforting warmth; “rock rhyme” (Yan Yun) is subtle

Best Enjoyed When...

• You prefer a softer, more approachable Wuyi oolong

• You want a daily tea with the depth of older bushes

• You’re exploring non-Zhengyan teas with high value and honest craftsmanship

Wuyi Rou Gui (High Mountain Cinnamon Rock Oolong) | 武夷高山肉桂
Introduction
Rou Gui is one of the most iconic Wuyi rock oolongs, known for its bold, spicy character and its signature cinnamon-like aroma. Grown in rocky, mineral-rich soils and charcoal-roasted to perfection, it delivers a complex, full-bodied cup with layered notes of roasted spice, dark fruit, and wet stone.

This tea is sourced from Baizhang Village in Xiaoqiao Town, located just outside the Wuyishan core scenic area. Though not within the official “Zheng Yan” zone, Baizhang boasts over 1,000 years of tea-making history and was once a producer of imperial tribute teas. At 730m elevation, its high-mountain terroir—misty climate, sandy-gravel soils, and rich mineral content—meets the classic criteria for producing exceptional rock oolong at outstanding value.

After extensive tasting of Rou Gui from across Wuyi’s top areas, we selected this tea for its exceptional balance of flavor, structure, and price—making it our top choice for a daily drinking Rou Gui with true character.

This tea was freshly roasted on September 3 and is recommended to be stored for a period of time before drinking.

Why shouldn’t freshly roasted Oolong tea be consumed right away?

Right after roasting, the tea has a strong charcoal aroma that can mask its natural fragrance and flavor. It also retains a certain “fiery” quality — caffeine and tea polyphenols remain high, making the taste slightly harsh or astringent and potentially irritating to the throat or stomach. Drinking it too soon can also lead to a feeling of internal heat, especially for those prone to “heatiness” or during dry seasons, known in traditional Chinese medicine as “shang huo” (excess internal heat). These symptoms quickly subside once consumption stops.

To avoid discomfort, let the tea rest before drinking. This allows the fire taste to fade (“tui huo”) and the tea’s components to stabilize. Once rested, the tea becomes smoother and more balanced in both aroma and flavor. Lightly roasted teas need about 1–2 months to rest, while medium to heavily roasted ones require around 6 months.

Origin: Baizhang Village, Xiaoqiao Town, Jianou City, Fujian, China | 730m
Roasting: Traditional charcoal roasting (briquetting method)
Tea Maker: Zheng Xiongqing, veteran tea artisan from a multi-generation tea-making family
Cultivar: Rou Gui
Harvest: 2025 (Spring)
Oxidation: Medium-high (50–60%)
Roast: Medium-Heavy (charcoal roasted)

Shelf Life: 3 years
Storage: Store in an airtight container in a cool, dry, odor-free place. For longer storage or to encourage aging, avoid frequent air exposure.

Brewing

• Vessel: Porcelain gaiwan / clay teapot

• Water: 100ml spring/pure water : 5g tea | 100°C / 212°F

• Steeping:

  • 1st–3rd infusions: 10–15 seconds

  • Subsequent infusions: Add 5–7 seconds each round

  • Suitable for up to 8–10 infusions

Flavor

• Aroma: Roasted spice, cinnamon, mineral-rich

• Taste: Bold and warming, with dark fruit and rock minerality

• Mouthfeel: Thick, structured, with long-lasting resonance

• Aftertaste: Lingering “rock rhyme” (岩韵) with spicy finish

Occasions

• Morning focus (stimulating and grounding)

• Post-meal clarity (cuts through heaviness)

• Ideal daily Wuyi oolong for bold flavor lovers

Wuyi Shui Xian is one of the signature varieties of Wuyi Rock Tea. Alongside Rou Gui, it is known by the saying: “For mellow taste, none surpasses Shui Xian; for fragrance, none surpasses Rou Gui.” Originating from Jianyang during the Qing Dynasty, Shui Xian was later introduced to Wuyi Mountain.

The age of the tea trees plays a crucial role in Shui Xian’s character. As the trees grow older, the liquor becomes more mellow, bitterness and astringency decrease, and the flavor complexity increases.

This particular Shui Xian comes from within the Wuyi Mountain Scenic Area. It belongs to the Ban Yan (mid-mountain) category, harvested from tea bushes under 30 years old (newer growth). Crafted using traditional Wuyi Rock Tea techniques, it delivers a fresh, smooth, and sweet taste. The mineral character (Yan Yun, or “rock rhyme”) is notable, with orchid fragrance as the dominant note, complemented by hints of bamboo or zongye (bamboo leaf) aroma. The tea has no heavy roasted flavor, offers 6–8 enjoyable infusions, and is an excellent choice for tea lovers wishing to further explore the world of Wuyi Rock Tea.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Tree Age: Under 30 years
Category: Ban Yan (mid-mountain)
Soil: Gravel soil
Variety: Wuyi Shui Xian
Producer: Chen Hui
Harvest Time: November 2024
Storage Life: 36 months

Wuyi Rougui is one of the most famous varieties of Wuyi Rock Tea, named for its sharp, cinnamon-like aroma.

This Wuyi Rougui is medium charcoal-roasted. While its aroma and complexity are slightly less pronounced than core Zhengyan Rougui, the cinnamon fragrance is sharp and direct, filling the nose with the first infusion. The flavor is rich and full-bodied, with a slightly stimulating character and a touch of bitterness in the liquor. The sweet aftertaste and mouthwatering effect appear quickly, accompanied by a noticeable mineral character.
Compared to core Zhengyan Rougui, this Wuyi Rougui is an excellent choice for beginners exploring Rock Tea. It offers high value while retaining the distinctive features of Wuyi Rock Tea.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain)
Soil: Gravel soil
Variety: Wuyi Rou Gui
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Dwarf Oolong, also known as Small Leaf Oolong or Soft Branch Oolong, originates from Dongfeng Town in Jian'ou City. It is the ancestral tea tree variety of the Beiyuan Tribute Tea, with a cultivation history tracing back to the Song Dynasty. During the Qing Dynasty, it was introduced to Taiwan and developed into the famous Qingxin Oolong and Dong Ding Oolong. Its unique flavor continues to be highly appreciated by local tea connoisseurs.

This tea comes from the original Dwarf Oolong plantations in Dongfeng Town. It offers a delicate, lingering aroma with distinctive notes of honey peach or osmanthus. The fragrance is long-lasting, the taste rich, mellow, and refreshing, with a clear golden liquor. Even after multiple infusions, both the aroma and color remain stable.

Origin:
Dongfeng Village, Dongfeng Town, Jian'ou City, Fujian Province, China

Elevation:
500–600 m

Soil Type:
Yellow Soil

Tea Variety:
Dwarf Oolong

Tea Master:
Ye Jiansheng

Harvest Season:
November 2024

Shelf Life:
36 months

Brewing Guidelines 

Water Temp: 100°C (212°F)
Brewware: Gaiwan, Yixing Clay Teapot
Tea-to-Water Ratio: 5-7g per 100ml
1–3 infusions: 8-15 sec
Later infusions: Add 5–10 sec
Total brews: 8-10 times

Ruixiang 305, developed by the Fujian Academy of Agricultural Sciences in 2003 from Huangdan hybrids, is one of the representative high-aroma varieties of modern Wuyi Rock Tea. It is commonly used in blends with Da Hong Pao and Wuyi Rougui to enhance aroma complexity and flavor depth.

This Ruixiang tea is processed using traditional Wuyi Rock Tea techniques. The natural gardenia-like aroma of the tea leaves is perfectly balanced with the roasted notes from charcoal firing. The fragrance is rich and long-lasting, with a pronounced cup-bottom aroma. The taste is mellow and smooth, with a lingering sweetness and layered complexity. Compared to Wuyi Rougui, it offers a fresher, more refreshing mouthfeel.

Origin:
Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China

Tea Region:
Ban Yan 

Tea Variety:
Ruixiang 305

Tea Master:
Chen Hui

Harvest Season:
November 2024

Shelf Life:
36 months

Brewing Guidelines 

Water Temp: 100°C (212°F)
Brewware: Gaiwan, Yixing Clay Teapot
Tea-to-Water Ratio: 5-7g per 100ml
1–3 infusions: 8-15 sec
Later infusions: Add 5–10 sec
Total brews: 10 times

Que She (“Sparrow’s Tongue”) was selected in the early 1980s from the sexually reproduced offspring of the No.1 Mother Tree of Da Hong Pao at Jiulongke, Wuyi Mountain. It is considered a second-generation cultivar of Da Hong Pao. Propagated through asexual reproduction, Que She retains part of the genetic traits of Da Hong Pao, yet it is not a “pure-bred Da Hong Pao” in the traditional sense. Instead, it has developed into a distinguished Wuyi cultivar with its own unique flavor profile. Its name comes from its slender and delicate leaves, resembling the tongue of a sparrow.

This tea belongs to the Ban Yan (mid-mountain) category. Its aroma is dominated by floral and fruity notes, with prominent hints of gardenia and water chestnut sweetness. The fragrance is rich and long-lasting, with a particularly elegant “cold aroma.” The liquor is smooth and mellow, sweet and full-bodied, with a clear Yan Yun (the signature mineral “rock rhyme” of Wuyi tea). It offers quick returning sweetness (hui gan) and excellent re-steeping endurance.

Que She is a treasured variety among Wuyi Rock Teas, combining the charm of Da Hong Pao with its own distinctive floral-fruity fragrance—perfect for tea connoisseurs seeking a refined tasting experience.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Altitude: 400–600 m (Ban Yan, mid-mountain)
Soil: Gravel soil
Variety: Que She (Da Hong Pao Lineage)
Producer: Chen Hui
Harvest Time: November 2024
Storage Life: 36 months

A semi-fermented oolong tea grown in the rocky crevices of Fujian’s Wuyi Mountain, renowned for its unique "rock bone floral aroma" (Yan Yun). Only tea cultivated within Wuyi City’s protected region can bear this name. Other areas (e.g., Anxi) do not produce Rock Tea.
This collection features the three most iconic Wuyi rock teas—Da Hong Pao, Shuixian, and Rougui—along with their key variations. You’ll taste the difference between blended and purebred Da Hong Pao, young and old Shuixian trees, and core vs. semi-core Rougui. A guided journey into the depth and complexity of Wuyi rock tea.

Rare Wuyi Rock Tea Cultivars: Hidden Gems from the Core of Zhengyan

While teas like Da Hong Pao, Rou Gui, and Shui Xian have become well-known representatives of Wuyi Rock Tea, the rare cultivars—such as Tie Luo Han, Bai Ji Guan, Shui Jin Gui, and Ban Tian Yao—tell a deeper, more authentic story. These teas originate from wild, heirloom tea trees that have grown for centuries in the heart of the Wuyi Mountains, shaped by natural selection and careful cultivation. They embody the original genetic heritage of Wuyi rock tea.
Grown on remote cliffs and craggy ledges in the Zhengyan core production zone—places like Guidong Cave and Sanhua Peak—these tea trees sink their roots deep into rocky crevices, drawing in rare minerals. The result is a flavor profile marked by the elusive and unmistakable "Yan Yun" (rock rhyme) that connoisseurs revere.

Who would enjoy this tea?
This collection is perfect for those who have explored the classic Wuyi rock teas and are ready to dive deeper into its rare and distinctive varieties. It includes historically renowned teas like Tie Luohan, Bàn Tiān Yāo, Bai Ji Guan, Shui Jin Gui, and Bai Rui Xiang, along with newer, highly sought-after cultivars like Rui Xiang and Jin Mudan. A journey through the diverse flavors and craftsmanship of Wuyi rock tea.

Da Hong Pao is the most iconic and renowned tea among Wuyi Rock Teas. This top Da Hong Pao is blended with 30% zhengyan Wuyi Rock Tea and 70% banyan Wuyi Rock Tea, roasted using traditional Wuyi charcoal methods. The liquor is golden and clear, with an exceptionally rich and pure aroma free of any off-notes.
On the palate, it is mellow and smooth, with a texture reminiscent of rice soup—delicate yet full-bodied. The fragrance is perfectly integrated into the liquor, achieving an ideal balance of flavor and aroma without any roasted taste. It offers a calm, refined, and extremely pleasant drinking experience. Even after multiple infusions, the aroma remains strong and long-lasting.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Type: Zhengyan & Banyan Blend (Half-Rock, Half-Subrock)
Soil: Gravel Soil

Producer: Chen Hui
Harvest: November 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:
  1–3 infusions: 8–15 sec
  Later infusions: +5–10 sec per infusion

Tie Luo Han is one of the four famous Wuyi Rock Tea cultivars. Its origin is said to be either Guidong or Zhuke, both located in the core Zhengyan areas of the Wuyi Mountains. In Southeast Asia, many experienced tea lovers highly esteem Tie Luo Han, sometimes even above Da Hong Pao.

This Tie Luo Han is crafted using traditional Wuyi Rock Tea techniques. The liquor opens with a rich floral aroma, followed by a subtle herbal note in the finish. The flavor is full-bodied and mellow, with a smooth, rice-like texture. Its rock character is pronounced, offering distinct mineral notes and a unique warmth. Ideal for tea enthusiasts looking to explore the depth and variety of Wuyi Rock Teas.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Tie Luo Han
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

One of Wuyi Mountain's four most famous teas, Shui Jin Gui gets its name from the way its tea bushes look like giant golden turtles basking in the sun. These rare plants grow on the steep cliffs of Ox Pen Ravine beneath Dugeshe Peak.
This tea strikes the perfect balance - gentle yet complex, without the overpowering intensity of other rock teas. Its signature winter plum blossom fragrance is hauntingly beautiful, like plum flowers blooming through snow. The flavor is naturally sweet and smooth, with zero bitterness even when brewed strong.
 Tea lovers appreciate its sophisticated yet approachable nature, making it perfect for both connoisseurs and those new to Wuyi oolongs.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Shui Jin Gui
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Brewing Guide

• Water Temperature: 100°C (212°F)

• Brewware: Gaiwan, Yixing clay teapot

• Tea-to-Water Ratio: 5–7 g per 100 ml

• 1st–3rd Infusions: 8–15 seconds

• Later Infusions: Add 5–10 seconds each time

• Total Brews: Up to 10 infusions

One of Wuyi’s Four Famous Bushes, Ban Tian Yao is a rare and treasured tea, especially among seasoned tea drinkers. According to legend, during the Ming Dynasty, the abbot of Tianxin Temple dreamed of a white falcon being chased by a giant eagle. In its escape, the falcon dropped a glowing gemstone, which fell onto a cliffside. Later, monks discovered a tea plant growing there and carefully nurtured it. Because of its mysterious origin and ever-changing aroma, they named it “Ban Tian Yao”—meaning “Spirit Above the Clouds.”
This tea offers an evolving fragrance with each infusion. It starts with orchid and honey notes, followed by roasted almond and herbal aromas, finishing with a cool, delicate hint of plum blossom. The golden liquor is smooth and full-bodied, with a deep Yan Yun (rock rhyme) and a long, sweet aftertaste. Compared to Shuixian, it is more refined; less spicy than Rougui.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Ban Tian Yao
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Brewing Guide

• Water Temperature: 100°C (212°F)

• Brewware: Gaiwan, Yixing clay teapot

• Tea-to-Water Ratio: 5–7 g per 100 ml

• 1st–3rd Infusions: 8–15 seconds

• Later Infusions: Add 5–10 seconds each time

Jin Mudan (Golden Peony) was developed by the Tea Research Institute of Fujian Academy of Agricultural Sciences between 1978 and 2002 through hybridization of Tieguanyin (female parent) and Huang Ti (Huang Jingui, male parent). Its name comes from the dark, glossy appearance of the dry leaves and the golden color of the leaf buds. Jin Mudan combines the “flavor” of Tieguanyin and the “fragrance” of Huang Jingui.
This Jin Mudan features a vivid, rich aroma with floral notes blending orchid and honey fragrance, which lingers even in a cold brew. The liquor is full-bodied, smooth, and delicate, with a distinct mineral taste ( rock rhyme ) and a long-lasting finish. It is often used to enhance the aroma when blending Da Hong Pao or enjoyed as a high-fragrance single-origin tea.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Jin Mudan
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Brewing Guide

• Water Temperature: 100°C (212°F)

• Brewware: Gaiwan, Yixing clay teapot

• Tea-to-Water Ratio: 5–7 g per 100 ml

• 1st–3rd Infusions: 8–15 seconds

• Later Infusions: Add 5–10 seconds each time

Wuyi Shui Xian is one of the most famous varieties of Wuyi Rock Tea. Alongside Rougui, it is famed for the saying: “No tea more mellow than Shui Xian, no tea more fragrant than Rougui.” It combines the classic rock character with rock rhyme and a rich, full-bodied liquor. Originally introduced from Jianyang during the Qing Dynasty, Wuyi Shui Xian places great emphasis on tree age: as the trees grow older, the tea becomes more mellow, with reduced bitterness and increasingly complex layers of flavor.

This Wuyi Shui Xian is made from fresh leaves of tea trees aged 30–50 years and roasted using traditional Wuyi charcoal methods. The liquor is rich and full-bodied, moderately intense with a slight astringency, a clear and lasting sweet aftertaste, and a subtle woody fragrance. The texture is smooth and refined, offering depth and complexity that invites slow, mindful tasting.

Origin: Daan Village, Yangzhuang Township, Wuyishan City, Fujian Province, China
Tree Age: 30–50 years
Type: Ban Yan (Half-Rock)

Tea Variety: Wuyi Shui Xian
Producer: Chen Hui
Harvest: May 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:

  1–3 infusions: 8–15 sec

  Later infusions: +5–10 sec per infusion

Wuyi Shui Xian is one of the flagship varieties of Wuyi Rock Tea. Together with Rou Gui, it is praised in the saying: “For mellowness, none surpasses Shui Xian; for fragrance, none surpasses Rou Gui.” It was introduced to Wuyi Mountain from Jianyang during the Qing Dynasty.

For Shui Xian, tree age is a defining factor. As the tea trees grow older, the liquor becomes more mellow and rich, bitterness and astringency diminish, and the flavor layers become increasingly complex.

This particular Shui Xian is grown at Yunü Peak, one of the famous Thirty-Six Peaks of Wuyi Mountain, within the Zheng Yan (core rock) area, the most prized origin for Wuyi Rock Tea. Crafted from tea trees over 50 years old, it carries a distinctive woody fragrance, combined with bamboo leaf (zongye) aroma and the characteristic “Cong Wei” (old tree flavor). The mineral-rich Yan Yun (rock rhyme) is especially pronounced. Compared with younger bushes, the liquor is thicker, more full-bodied, and textured, making it an ideal choice for tea lovers seeking to deepen their exploration of Wuyi Rock Tea.

Origin: Yunü Peak, Xingcun Town, Wuyishan City, Fujian Province, China
Tree Age: Over 50 years
Category: Zheng Yan (core rock area)
Soil: Gravel soil
Variety: Wuyi Shui Xian
Producer: Chen Hui
Harvest Time: November 2024
Storage Life: 36 months

Wusandi, located in the heart of the Wuyi Mountain Nature Reserve, is a high-mountain tea region renowned for its old-bush Shui Xian. Although these old-bush Shui Xian trees grow outside the Wuyi Rock tea core regions, their age and quality make them a “dark horse” among Wuyi Rock Teas, comparable to zhengyan old-bush Shui Xian, and highly favored by tea enthusiasts.
This Wuyi Shui Xian is made from tea trees over 70 years old and roasted using traditional Wuyi charcoal-roasting methods. It features a pure old-cultivar aroma (mainly woody), with a subtle floral note. The liquor is soft, smooth, and rounded, gradually deepening in flavor as it unfolds in the mouth. The harmony between tea and water feels naturally perfect, and the aroma persists through multiple infusions.
For tea lovers seeking the flavor of Wuyi Rock Tea from trees over 70 years old, this Shui Xian tea offers exceptional value for money.

Origin: Wusandi, Jiangxi Village, Yangzhuang Township, Wuyishan City, Fujian Province, China
Tree Age: Over 70 years
Altitude: 700–800m

Tea Variety: Wuyi Shui Xian
Producer: Wu Sheng
Harvest: October 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:
  1–3 infusions: 8–15 sec
  Later infusions: +5–10 sec per infusion

Wuyi Rougui is one of the most famous varieties of Wuyi Rock Tea, named for its sharp, cinnamon-like aroma.
This Rougui comes from Foguoyan, one of the “Ninety-Nine Famous Rocks” of Wuyi Mountain. Foguoyan is a Zhengyan producing area known for its excellent cost-performance ratio: it offers quality comparable to core Zhengyan teas at a more accessible price. The mineral-rich soil, ample sunlight, and year-round mist create a unique microclimate ideal for tea growth.
The Rougui from Foguoyan features a pronounced rock character with a distinct cinnamon aroma, layered with fruit and floral notes. The liquor is rich, full-bodied, and lingering. Offering core-Zhengyan quality at a better price, this Rougui is perfect for tea enthusiasts looking to explore Wuyi Rock Tea in depth.

Origin: Foguoyan, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Zheng Yan (core rock area)
Soil: Gravel soil
Variety: Wuyi Rou Gui
Producer: Chen Hui
Harvest Time: November 2024
Shelf Life: 36 months

Matouyan is one of the top producing areas of Zhengyan Wuyi Rock Tea, located adjacent to Wuyuanjian. With open terrain, ample sunlight, and purple sandy-gravel soil ideal for growing Rougui and other tea trees, it is renowned for producing exceptional teas. The Rougui from Matouyan, often called “Ma Rou”, is prized as a luxury among Rock Teas for its sharp cinnamon aroma and full-bodied taste.
This Wuyi Rougui from Matouyan features a vivid, intense cinnamon fragrance. The liquor is rich, smooth, and full-bodied, with a subtle spicy note on the tip of the tongue, followed by a sweet aftertaste and pronounced rock rhyme (mineral character). Overall, it is bold, powerful, and commanding in style.

Origin: Matouyan, Xingcun Town, Wuyishan City, Fujian Province, China
Type: Zheng Yan (True Rock)

Tea Variety: Wuyi Rougui
Producer: Chen Hui
Harvest: August 2025
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:
  1–3 infusions: 8–15 sec
  Later infusions: +5–10 sec per infusion

Niu Lan Keng is one of the core Zhengyan producing areas of Wuyi Rock Tea, belonging to the famous “Three Pits and Two Ravines.” The area is nourished year-round by flowing streams from rock crevices, with high humidity, misty air, limited sunlight inside the pit, and mineral-rich soil. These conditions create a cool, shaded environment ideal for tea trees.
The Wuyi Rougui produced here—often referred to as “Niu Rou”—is highly prized for its rarity and extremely limited yield, earning it the title “King of Rock Tea.” Its signature cinnamon note is sharp, bold, and highly penetrating, layered with osmanthus, floral, and fruity aromas. Unique to Niu Lan Keng, it also carries a distinct “ravine character”—a mossy, mineral freshness reminiscent of a primeval forest—which adds depth and authenticity to its terroir expression.
On the palate, it strikes a balance of strength and finesse: the cinnamon’s spicy sharpness is complemented by a smooth, delicate liquor, hiding inner power. The rock rhyme is pronounced, with a quick and lasting sweet aftertaste.

Origin: Niulankeng, Xingcun Town, Wuyishan City, Fujian Province, China
Type: Core Zheng Yan (Core True Rock)

Tea Variety: Wuyi Rougui
Producer: Chen Hui
Harvest: October 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:
  1–3 infusions: 8–15 sec
  Later infusions: +5–10 sec per infusion

Wuyuanjian is one of the core Zhengyan producing areas of Wuyi Rock Tea, belonging to the famous “Three Pits and Two Ravines,” and is one of the two ravines. The area is shrouded in mist throughout the year, nourished by flowing streams, with a humid climate and soil rich in fine sandy gravel and minerals. Lush vegetation and this unique terroir together give birth to outstanding Wuyi Rock Teas. Among them, Rougui and Shui Xian from Wuyuanjian are especially prized for their rich fruity notes, elegant orchid fragrance, and full-bodied taste.

The Wuyi Rougui from Wuyuanjian reveals a clear and vivid cinnamon aroma at first, followed by subtle layers of orchid, woody undertones, and even a refreshing hint of mint. The fragrance is pure, distinctive, and lingers gracefully. The liquor is smooth and delicate on the palate, gradually unfolding into depth and the signature “rock rhyme.” Compared to Rougui from Niu Lan Keng, Wuyuanjian’s expression is softer and more refined—ideal for tea lovers who seek a fresh, elegant style.

Origin: Wuyuanjian, Xingcun Town, Wuyishan City, Fujian Province, China
Type: Core Zheng Yan (Core True Rock)

Tea Variety: Wuyi Rougui
Producer: Chen Hui
Harvest: October 2024
Aging: 36 months

Brewing Guide:

• Water Temperature: 100°C (212°F)

• Brewing Vessel: Gaiwan or Yixing Clay Teapot

• Tea-to-Water Ratio: 5–7g per 100ml

• Infusions:
  1–3 infusions: 8–15 sec
  Later infusions: +5–10 sec per infusion