Ma Tou Yan Rou Gui – Wuyi Rock Oolong Tea | Horse Head Rock “Cinnamon” Yancha

Ma Tou Yan Rou Gui is a type of Wuyi Rock Tea from the famous Wuyi Mountains in Fujian, China. It is known for its unique mineral flavor and aromatic qualities, originating specifically from the Horse Head Cliff area.

Store Ma Tou Yan Rou Gui in a sealed container, away from moisture, and preferably vacuum-sealed or stored alone to preserve its freshness and prevent aroma loss.

Ma Tou Yan Rou Gui is distinguished by its terroir from Horse Head Cliff, which imparts pronounced mineral, cinnamon, and birch bark notes, making it highly sought after among high-end Wuyi teas.

Use a white porcelain Gaiwan or cup with water at 100°C (212°F). Brew quickly, and enjoy multiple infusions, starting with a rich, cinnamon-flavored first brew and exploring deeper layers with subsequent infusions.

This tea features a rich aroma with fruity and floral notes, complemented by cinnamon, frankincense, and a mineral, birch bark undertone, offering a layered and nuanced tasting experience.

This is the most common complaint with high-grade rock oolong. Ma Tou Yan Rou Gui is extremely dense in minerals and polyphenols. If it steeps too long, it turns harsh — think espresso, not drip coffee. Use near-boiling water, but keep early steeps very short. In a gaiwan, 5–10 seconds is enough. Our roast is clean and sweet, but no rock tea forgives a long soak.

No. What you’re smelling is roast, not smoke. Traditional charcoal firing gives a warm, toasted scent that can read as smoky at first. Unlike heavily smoked teas, this should never taste like a campfire. Let the dry leaves air for 30 seconds or rinse once with hot water. The char note settles into cinnamon, baked fruit, and wet stone. Ours is rested for weeks after roasting specifically to avoid that ashy burnt edge.

Wuyi oolong leaves are tightly twisted, and vacuum sealing plus shipping can crack some edges. A few broken pieces are normal and don’t mean the tea is bad. In fact, they can make the first infusion richer. Weigh 5–8g instead of measuring by eye, and you’ll get full flavor across many steepings.

No. Rou Gui is the name of the tea cultivar, not an added spice. The cinnamon note comes naturally from the leaf and the roast. In a good Ma Tou Yan Rou Gui, that spice is layered with dark orchid, plum, and a mineral finish — it’s not candy cinnamon. If someone expects a sweet cinnamon roll tea, this will surprise them.

Ma Tou Yan sits inside the protected Zheng Yan core of Wuyi Mountain. The growing area is tiny, the slopes are steep, and most work is still done by hand. Charcoal roasting takes days and skilled labor. This is a single-origin, small-batch tea, not a mass-market blend. Think single-vineyard wine, not bulk table wine.

Yes, and it’s not a sign of poor quality. Ma Tou Yan Rou Gui is strong tea. It has substantial caffeine and tea polyphenols. If you’re sensitive, drink it after a meal, not first thing in the morning, and don’t overleaf. The intensity is also what gives the tea its long aftertaste and cha qi that seasoned oolong drinkers look for.