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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

Bai Ji Guan is one of the rarest and most refined Wuyi rock teas, with a deep connection to Taoist culture. Legend has it that Bai Yuchan, a famous Taoist master of the Song Dynasty, discovered and cultivated this unique tea. Unlike most rock teas, its leaves are pale green with serrated edges resembling a rooster’s comb—hence the name "Bai Ji Guan" (White Rooster Crest).
This tea is lightly roasted, allowing its delicate floral and herbal notes to shine. Expect a fragrance reminiscent of orchids, sweet corn silk, and a hint of bamboo leaves in the cooled cup. When brewed, it produces a crystal-clear, pale yellow liquor with a fresh, sweet, and layered aroma that evolves with each infusion. Its taste is smooth and refreshing, similar to Shuixian but with a more refined, unfolding floral character. In the world of rock teas, Bai Ji Guan stands as the refined scholar—graceful, complex, and deeply intriguing.

Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Category: Ban Yan (mid-mountain, 400–600 m)
Soil: Gravel soil
Variety: Bai Ji Guan
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

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

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

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

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