Yingzuiyan Rougui (Eagle-Beak Rock Cinnamon) — Wuyi Zhengyan Rock Tea Oolong

A Cinnamon-Spiced Wuyi Rock Oolong from Eagle-Beak Rock

Looking for a Wuyi Rougui with more to explore than a straightforward cinnamon aroma? Yingzuiyan Rougui, also known as Eagle-Beak Rock Cinnamon, is a traditional-style charcoal-roasted Wuyi Rock Oolong from the distinctive Eagle-Beak Rock area of Wuyi Mountain, Fujian, China. It brings together the Rougui cultivar’s signature warm spice with an inviting floral fragrance, a smooth, delicate liquor, and a lingering finish that develops through repeated infusions.

Harvested on October 15, 2026, and crafted under Tea Master Liu Guoying, this tea is suited to curious newcomers and experienced Yancha drinkers alike. Whether you are exploring Wuyi’s famous rock-tea terroirs or looking for a distinctive loose-leaf oolong for your daily Gongfu sessions, Yingzuiyan Rougui offers a flavorful way to experience the character of this remarkable landscape.

Tea Information

• Chinese Name: 武夷山鹰嘴岩肉桂

• Pinyin: Wǔyí Shān Yīngzuǐyán Ròuguì

• English Name: Yingzuiyan Rougui (Eagle-Beak Rock Cinnamon)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Wuyi Mountain, Fujian, China

• Harvest Date: October 16, 2026

• Tea Master: Liu Guoying

• Roasting Style: Traditional-style charcoal roast

• Flavor Profile: Cinnamon-like spice, floral sweetness, a smooth and delicate mouthfeel, with evolving creamy and earthy-root notes

• Liquor Color: Clear orange-yellow, gradually deepening toward orange-red over successive infusions

Eagle-Beak Rock: A Landscape Unlike Any Other

In the northern Tianxin scenic area of Wuyi Mountain, a massive rock formation rises into the sky with the unmistakable silhouette of an eagle preparing to take flight. Known as Yingzuiyan, or Eagle-Beak Rock, this striking landmark stands at an elevation of approximately 260 meters.

The rock is a largely unified formation with a bare, rounded summit. At its eastern end, the stone projects outward and curves into a sharp, hooked point resembling an eagle’s beak. An ancient Chinese juniper grows from this distinctive hook, adding an unexpected touch of life to the rugged stone and making the formation one of Wuyi Mountain’s most unusual and memorable peaks.

The scenery inspired a traditional Chinese verse:

雄鹰独立健无伦，锐喙昂头实逼真。
岂是神山厌凡鸟，欲君奋击绝器尘。

The poem evokes the eagle standing proudly alone, its sharp beak raised as though ready to strike into the open sky. It captures the bold, almost animated appearance of Eagle-Beak Rock and the sense of freedom its silhouette inspires.

Located south of Zhangtang Stream, Yingzuiyan is one of the celebrated scenic features among Wuyi Mountain’s many named rock formations. To the north stands Danxia Zhang, another striking part of the surrounding landscape. Ruiquan Rock and Danxia Zhang also provide dramatic views from the Eagle-Beak Rock area.

For tea drinkers, this is more than a scenic name on a label. It offers a way to explore Rougui through the identity of a specific mountain landscape, rather than treating every Wuyi cinnamon oolong as interchangeable.

The Microclimate Behind the Tea

Eagle-Beak Rock is surrounded by a landscape shaped by steep rock faces, streams, dense vegetation, and humid mountain air. Abundant water, moisture in the air, and fertile soil help create favorable growing conditions for tea trees.

The tea-growing environment is not uniform across the mountain. At the higher, more exposed ridge-top gardens, sunlight is more abundant. Gardens closer to the base of the cliffs receive less direct sunlight and tend to remain cooler, shadier, and more humid.

These contrasting conditions create distinct local growing environments within the same broader area. Differences in sunlight, moisture, and exposure can influence how tea develops, which is one reason tea enthusiasts enjoy comparing Rougui from different Wuyi mountain locations.

Rougui and Shuixian are among the principal tea cultivars associated with the Eagle-Beak Rock area. This Yingzuiyan Rougui highlights the cinnamon-spiced character associated with the Rougui cultivar, interpreted through the setting and traditional-style processing of Wuyi Rock Tea.

An Old Cliff Dwelling and the Story of the Tianchejia

Eagle-Beak Rock is also associated with a local story from the turbulent period of the Taiping Rebellion.

According to the account passed down about the site, a wealthy man living in Chong’an City feared that the peasant revolutionary forces would hold him accountable. He fled with his family and took refuge in a cave in the cliffs near Danxia Zhang.

The story says that he later constructed a small elevated dwelling inside the cave and installed a pulley mechanism to make it easier to move people and supplies up and down. The arrangement became known as Tianchejia, a name associated with its unusual pulley structure.

The dwelling has since fallen into disrepair, and the pulley mechanism no longer remains. Only traces of the former structure are said to survive, leaving visitors to imagine how people once made use of the steep and difficult terrain.

This history adds another layer to Eagle-Beak Rock. Its cliffs are not simply a dramatic backdrop for tea cultivation; they also preserve traces of how people adapted to the mountain environment.

From Dry Leaf to a Changing Cup

Aroma: Floral Fragrance Meets Rougui Spice

Open the package and the dry leaves offer a fragrant impression with floral and sweet notes. Once brewed, the Rougui character becomes more apparent: a warm, slightly sharp cinnamon-bark-like aroma accompanied by a floral lift.

Rather than expecting every infusion to taste exactly the same, take time to notice how the balance changes as the leaves open and release their flavor.

Liquor: Clear Orange-Gold to Orange-Red

The first infusions produce a clear, luminous orange-yellow liquor. As brewing continues, the color can deepen toward orange-red, offering a visual expression of the tea’s evolving infusion profile.

Mouthfeel: Delicate, Smooth, and Fragrant

The liquor is described as fine and smooth on the palate, carrying a gentle spicy sensation without relying on thickness alone for its character. The cinnamon-like fragrance can linger across the tongue after swallowing, with a sweet finish that invites another sip.

Later Infusions: A Different Side of Rougui

As the session progresses, the cinnamon aroma may become more pronounced. With continued brewing, additional notes reminiscent of creaminess and earthy roots can emerge, creating a more complex experience than the initial floral and spicy impression.

These are tasting descriptors, not ingredients or added flavorings. Individual impressions will vary with water, brewing temperature, steeping time, and personal sensitivity to aroma.

Traditional-Style Charcoal Roasting

This Yingzuiyan Rougui is prepared using a traditional-style charcoal-roasting approach under Tea Master Liu Guoying.

Roasting is an important part of Wuyi Rock Tea production. It helps shape the balance between the cultivar’s natural aroma, the tea’s sweetness, and the deeper notes developed during processing. The aim is not simply to make the tea smell roasted; it is to present a layered cup in which the Rougui spice and floral character remain part of the experience.

For drinkers who have encountered Rougui that tastes overwhelmingly smoky or toasted, the most useful way to evaluate this tea is to brew it carefully and observe how its cinnamon, floral, and later aromatic notes develop. Perception of roast can vary from person to person, and the best balance is often found by adjusting the brewing method rather than making the first infusion excessively strong.

How to Brew Yingzuiyan Rougui

You do not need an elaborate tea setup to enjoy Wuyi Rock Oolong. A gaiwan or small teapot gives you control over each infusion, but a suitable heat-resistant cup and infuser can also work.

Gongfu Brewing — Recommended

1. Prepare the tea: Use approximately 8.3 g of tea for a 100–110 ml gaiwan or small teapot.

2. Heat the water: Start with water around 95–100°C (203–212°F).

3. Rinse if desired: A brief rinse can help warm the leaves and prepare them to open.

4. Begin with a short infusion: Try around 5–10 seconds for the first infusion, then adjust according to taste.

5. Increase gradually: Add a few seconds as needed with later infusions, tasting each cup before deciding whether to steep longer.

These are starting guidelines, not fixed rules. If the tea tastes too strong, reduce the steeping time or use slightly less leaf. If the aroma seems muted, try hotter water or a little more leaf before making a large change.

Western-Style Brewing

• Tea: Approximately 2–3 g per 250 ml of water

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

• Starting steep: 2–3 minutes

• Adjustment: Shorten the time if the tea tastes too intense; extend it slightly if you prefer a stronger cup

You can re-steep the leaves while they continue to produce satisfying flavor. The number of good infusions depends on the amount of tea, the vessel, and your brewing preferences.

For more guidance, see the Gongfu Tea Brewing Guide and the Chinese Oolong Tea Guide.

How to Store Your Tea

Keep Yingzuiyan Rougui in an airtight container, away from direct sunlight, heat, moisture, and strong-smelling foods. A cool, dry cupboard is generally suitable.

Avoid leaving the package open between sessions, and do not store the tea beside coffee, spices, or other strongly scented products, as dry tea can absorb surrounding odors. If you use a tea tin, make sure it is clean and completely dry before filling it.

Explore more in our Chinese Oolong Tea Guide or browse our Oolong Tea Collection.