烏龍茶

Soil is one of the most fundamental factors shaping the character of Wuyi Rock Tea. In the Wuyi Mountains, tea trees grow in dramatically different soil environments—from mineral-rich rocky ground to looser red and yellow earth—each shaping aroma, texture, and depth in the cup.

This collection explores how soil influences the same Wuyi Rougui cultivar. All teas are made from the same tea variety and crafted using traditional Wuyi rock tea processing, with soil type as the only key variable.

Gravel soil produces deeper minerality and structure. Red soil brings balance and smoothness. Yellow earth results in a lighter, simpler expression with a softer body.

Rather than comparing different teas, this set reveals how terroir beneath the ground defines what we taste in the cup.

Taste them side by side and discover how soil becomes flavor.

Wuyi Rougui is one of the most iconic rock oolong teas from the Wuyi Mountains in Fujian, China, known for its distinctive cinnamon-like aroma, mineral depth, and rich roasted character.

This collection explores how fire transforms the same tea. All teas are made from the same Rougui cultivar, sourced from the same origin, and crafted using traditional Wuyi rock tea methods—the only variable is roasting level.

Light roast highlights the tea’s floral brightness and mineral clarity. Medium roast brings balance between aroma, body, and roast depth. Heavy roast develops deeper, more intense roasted notes with a richer and more structured finish.

Rather than a single tea, this set offers a side-by-side tasting experience that reveals how roasting shapes aroma, texture, and overall flavor in Wuyi rock tea.

Taste them together and discover how fire defines the personality of Rougui.

Oolong tea roasting is where tradition and modern technique diverge. For centuries, tea masters have relied on slow charcoal fire to shape depth and complexity. Today, electric roasting offers precision, consistency, and a cleaner aromatic profile.

This collection compares both roasting philosophies through two iconic oolong teas—Wuyi Rougui from Fujian and Phoenix Dancong from Guangdong. Each tea is prepared in two versions: charcoal-roasted and electric-roasted.

Charcoal roasting enhances depth, body, and complexity, while electric roasting highlights freshness, clarity, and floral brightness. Together, they reveal how fire alone can transform the same tea into two completely different experiences.

Taste them side by side and explore how roasting defines the soul of oolong tea.

Click the sample to go to the corresponding product page.

Blended Dahongpao
Tieguanyin
High mountain Rougui
Old Bush Shuixian
Premium Yashixiang
Premium Milanxiang Fenghuang Dancong
Premium Light-Aroma Tieguanyin
Premium Huangjingui
Premium Yongchun Foshou
Premium Baiya Qilan
Premium Lingtou Dancong
Premium Blend Dahongpao (Wuyi Rock Tea)
Premium Queshe Dahongpao (Wuyi Rock Tea)
Premium Qidan Dahongpao (Wuyi Rock Tea)
Premium Wuyi Shuixian Banyan Under30
Premium Wuyi Rougui Banyan