Wuyi Zhuke Rougui (Pork Rougui) — Traditional Charcoal-Roasted Wuyi Rock Oolong

A Distinctive Rougui from Zhuke, Huiyuan Pit

Wuyi Zhuke Rougui (竹窠肉桂), also known as Pork Rougui, is a Wuyi rock oolong tea made from the Rougui (肉桂) cultivar. It brings together the characteristic cinnamon-like spice of Rougui with the traditional charcoal-roasting style associated with Wuyi rock tea.

The name “Pork Rougui” is a regional tea nickname, not an ingredient. It belongs to a colorful naming tradition used for certain Wuyi Rougui teas and reflects the distinctive local vocabulary surrounding Wuyi rock tea culture.

For drinkers who enjoy a layered roasted aroma, a substantial mouthfeel, and the character of traditional Yancha, Zhuke Rougui offers an opportunity to explore another expression of the Rougui cultivar.

Zhuke: A Historic Tea-Growing Locale in Huiyuan Pit

Zhuke (竹窠) is located in Huiyuan Pit (慧苑坑), part of Wuyi Mountain’s celebrated “Three Pits and Two Streams” tea-growing area. According to the supplied origin information, the surrounding mountain terrain ranges from approximately 290 to 500 meters in elevation, with natural valleys and a relatively well-preserved mountain environment.

Zhuke has also appeared in the literary record of Wuyi tea culture. Qing Dynasty scholar and poet Zhu Yizun referenced Yunwo and Zhuke in Song of the Imperial Tea Garden, praising the tea associated with these rocky mountain settings.

Another Qing-era poet, Cha Shenxing, mentioned Zhuke in the third of his Wuyi Tea-Picking Verses. These references connect Zhuke not only with tea cultivation, but also with the cultural history and literary imagination of Wuyi Mountain.

For tea enthusiasts, Zhuke’s appeal lies in this combination of place, history, and the enduring tradition of Wuyi rock tea.

Tea Information

• Chinese Name: 武夷山竹窠肉桂

• Pinyin: Wǔyí Shān Zhúkē Ròuguì

• English Name: Wuyi Zhuke Rougui (Pork Rougui)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Wuyi, Fujian, China

• Harvest Date: September 30, 2026

• Tea Master: Liu Guoying

• Roasting Style: Traditional-style charcoal roast

Flavor Profile

Zhuke Rougui is suited to drinkers who appreciate the aromatic intensity and roasted character of Rougui.

• Aroma: Warm cinnamon-like spice with layered roasted notes.

• Taste: A developed roasted profile balanced by the cultivar’s characteristic spice.

• Mouthfeel: Full and smooth, with a lingering finish.

• Aftertaste: Lingering sweetness and a cooling, mineral-like impression may emerge as the tea develops through successive infusions.

Flavor perception varies with brewing parameters, water quality, and personal preference. Use the recommendations below as a starting point and adjust to bring out the character you enjoy most.

What Does “Pork Rougui” Mean?

“Pork Rougui” is a nickname used in the context of Wuyi tea culture. Names such as “Beef,” “Horse Meat,” and “Pork” may appear in discussions of different Wuyi Rougui teas. They are informal tea names, not separate tea cultivars, and they do not refer to animal ingredients.

The nickname is part of the local vocabulary that makes exploring Wuyi rock tea especially distinctive. To learn more about this naming tradition, read our guide to Twelve Zodiac Rougui Wuyi Rock Tea.

How to Brew Zhuke Rougui

Gongfu Brewing

1. Tea: Use approximately 5 g of tea.

2. Vessel: Choose a 100–120 ml gaiwan or small teapot.

3. Water temperature: Start with water at 95–100°C (203–212°F).

4. Rinse: Give the leaves a brief rinse if desired, then discard the water.

5. First infusion: Start with approximately 10–15 seconds.

6. Subsequent infusions: Increase the steeping time gradually according to taste.

Adjust the leaf-to-water ratio and steeping time to suit your preferred balance of aroma, body, and intensity.

Western-Style Brewing

• Tea: 3 g per 300 ml of water

• Water temperature: 95–100°C (203–212°F)

• Steeping time: Approximately 2–3 minutes

Strain the leaves after steeping and adjust the time to taste.

For more detailed instructions, see our Gongfu Tea Brewing Guide.

How to Store Wuyi Rock Tea

Keep the tea in an airtight container in a cool, dry place away from direct sunlight, strong odors, moisture, and excessive heat. Close the package securely after each use to help preserve its aroma and flavor.

Frequently Asked Questions

Is Pork Rougui made with pork?

No. “Pork Rougui” is a tea nickname. The tea is made from the Rougui tea cultivar and contains no pork as an ingredient.

What kind of tea is Zhuke Rougui?

It is Wuyi rock tea, also known as Yancha, made from the Rougui cultivar and traditionally charcoal-roasted.

How should I brew Zhuke Rougui?

For Gongfu brewing, start with 5 g of tea in a 100–120 ml gaiwan using 95–100°C water. Begin with a 10–15 second infusion and adjust subsequent steepings to taste.

Where can I learn more about Wuyi rock tea?

Explore our guides to the main types of Chinese oolong tea and why Wuyi rock tea is so widely appreciated.

Explore More Wuyi Rock Tea

Discover more traditional Wuyi oolong teas in our Oolong Tea Collection, or visit the Chinese Oolong Tea Guide to learn about oolong varieties, processing styles, and brewing methods.