{"product_id":"daoshui-keng-rougui-wuyi-rock-oolong","title":"Daoshui Keng Rougui — Wuyi Zhengyan Traditional Charcoal Roast Rock Oolong","description":"\u003ch1\u003e\u003cspan\u003eDaoshui Keng Rougui — Wuyi Zhengyan Rock Oolong, Backward-Flow Ravine Micro-Terroir, Traditional Charcoal Roast\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eA Deep, Mineral Rougui Shaped by the Ravine\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDaoshui Keng Rougui is a single-origin Wuyi Rock Oolong (Yancha) from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDaoshui Keng (倒水坑), a distinctive ravine micro-terroir in the Wuyi Zhengyan core area of Fujian, China\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Made from the Rougui (肉桂) cultivar, this tea was harvested on September 25, 2026, and finished with a traditional-style charcoal roast by tea master Liu Guoying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a Rougui for drinkers who appreciate more than an immediate burst of cinnamon-like aroma. Its character lies in the relationship between mineral depth, restrained roast, a substantial liquor, and a lingering finish that develops gradually through the throat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first impression is composed rather than aggressive. Beneath the warm roasted notes is a darker, more grounded character, with layered flavour and a persistent sense of structure. With careful Gongfu brewing, the tea reveals its depth over successive infusions instead of relying on fragrance alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor experienced Yancha drinkers seeking \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDaoshui Keng Rougui with a traditional charcoal-roasted profile\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this tea offers an opportunity to explore a distinctive Wuyi ravine terroir through texture, balance, and enduring aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDaoshui Keng: The Ravine Where the Water Flows the Other Way\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDaoshui Keng lies at the northern foot of Tianxin Rock, connecting the areas of Niulan Keng and Liuxiang Jian. Its name, often rendered as “Backward-Flow Ravine,” refers to an unusual local drainage pattern that distinguishes it from the more familiar eastward-flowing streams of the Wuyi landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this ravine, the terrain directs water from east to west toward Liuxiang Jian and, farther along the drainage system, Zhangtang Jian. The name captures the distinctive direction of the local watercourse rather than a literal reversal of gravity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe landscape is characteristic of Wuyi's Danxia terrain: steep rock walls, a deeply enclosed valley floor, and a winding stream running through a narrow mountain corridor. Tea gardens are cultivated along the slopes, within a landscape where exposed rock, weathered ground, shade, moisture, and mountain air form part of the growing environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the setting that gives Daoshui Keng its sense of place. The ravine feels enclosed and rugged, with a landscape defined by rock and elevation rather than open, gently rolling tea fields.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the drinker, the significance of a micro-terroir is not simply its name on a label. It is the opportunity to explore how a particular growing site, the Rougui cultivar, and the finishing process come together in the finished liquor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山倒水坑肉桂\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePinyin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wǔyí Shān Dàoshuǐ Kēng Ròuguì\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEnglish Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wuyi Daoshui Keng Rougui (Backward-Flow Ravine Rougui)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Type:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wuyi Rock Tea (Yancha)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCultivar:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Rougui (肉桂)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wuyi Mountain, Fujian, China\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMicro-Terroir:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Daoshui Keng (倒水坑), Wuyi Zhengyan core area\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHarvest Date:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e September 25, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eThe Mountain Character: Mineral Depth, Roast, and Yan Yun\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDaoshui Keng Rougui is best approached as a tea of structure and persistence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts aroma does not need to dominate the cup to make an impression. Charcoal warmth and dark baked-fruit nuances sit within the overall profile, while the liquor brings a full, substantial mouthfeel. The mineral impression is more textural than metallic: grounded, dense, and integrated with the tea's roasted character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cinnamon-like character associated with Rougui remains part of its identity, but here it is not presented as a sharp, isolated spice note. Instead, the roast, cultivar character, and depth of the liquor work together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe bitterness is restrained when the tea is brewed carefully. Rather than ending abruptly, the aftertaste develops gradually toward the throat, leaving a lingering sensation commonly appreciated by experienced Wuyi Rock Tea drinkers as part of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eyan yun (岩韵), the distinctive rock-tea character associated with Wuyi Yancha\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts appeal lies in this combination:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRavine terroir:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A distinctive mountain setting within the Wuyi Zhengyan area.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRougui character:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A warm, cinnamon-like cultivar profile integrated with the roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTraditional charcoal roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A deeper roasted dimension without making roast the entire story.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSubstantial texture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A full-bodied liquor with a persistent mineral impression.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLingering finish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e An aftertaste that unfolds gradually over successive sips.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThese are tasting characteristics to explore rather than a promise that every drinker will experience the tea in exactly the same way. Water quality, brewing temperature, infusion time, and personal sensitivity all influence the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Makes Daoshui Keng Rougui Different?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eNot every tea labelled Wuyi Rock Tea delivers the same balance of aroma, texture, roast, and finish. Daoshui Keng Rougui is intended for drinkers who want to examine those qualities together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you usually judge Rougui by its first aromatic impression, try paying attention to what happens after the first sip. Notice whether the liquor retains its body as it cools, how the roasted notes integrate with the cultivar character, and whether the finish continues after the liquid has left your mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe tea is particularly suited to drinkers who enjoy a more measured exploration of Yancha: short infusions, boiling water, a steady brewing rhythm, and enough successive cups to follow the changes in the leaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is less suited to someone looking primarily for a light, immediately sweet, low-intensity tea or a simple introductory tea that requires little attention during brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGongfu Brewing: Let the Texture Develop\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFor the clearest view of Daoshui Keng Rougui's character, use a small porcelain gaiwan or a suitable Zhuni teapot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRecommended Gongfu Method\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8.3 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Preheated porcelain gaiwan or Zhuni teapot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100–120 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 98–100°C\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRinse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Give the leaves a quick rinse, then drain completely.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst Three Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 5–8 seconds each\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLater Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase by approximately 3–5 seconds as needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eTreat these times as a starting point rather than a fixed rule. Adjust according to leaf quantity, vessel shape, and your preferred strength.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvoid leaving the first infusion to sit for too long. Excessive contact time can overwhelm the tea's balance and introduce unnecessary bitterness or astringency. Short, controlled infusions make it easier to observe how the liquor's body, roast, and aftertaste evolve.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWestern-Style Brewing\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 4 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 95°C\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst Infusion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e About 2 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSubsequent Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Add approximately 30 seconds each, adjusting to taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is recommended when you want to explore the tea's changing character across multiple infusions. Western brewing offers a simpler way to enjoy its overall roasted profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage and Resting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep the tea sealed in its original pouch, away from direct sunlight, excessive heat, moisture, and strong odours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCharcoal-roasted Wuyi Rock Tea can continue to settle after roasting. If the roasted character feels particularly prominent when the tea arrives, allow it to rest in appropriate sealed storage and revisit it after a few weeks. Avoid leaving the leaves exposed to air for extended periods, as this can accelerate aroma loss and expose the tea to unwanted moisture or odours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the best experience, record the roast date if available and taste the tea periodically as its profile develops. The pace of change depends on the roast, packaging, storage conditions, and the tea itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eExplore More Wuyi Rock Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDaoshui Keng Rougui is one way to explore the relationship between Rougui, mountain terroir, and traditional Wuyi tea-making. To understand the wider context of this cultivar and its regional expressions, continue with our guide to the \u003c\/span\u003e\u003ca href=\"\/fr\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eTwelve Zodiac Rougui Wuyi Rock Teas\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a broader introduction to Wuyi's distinctive oolong styles, visit our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/fr\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/pages\/chinese-oolong-tea-guide\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you are learning how to bring out texture and aftertaste in a small brewing vessel, our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/fr\/pages\/gongfu-tea-brewing-guide\"\u003e\u003cstrong\u003eGongfu Tea Brewing\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/pages\/gongfu-tea-brewing-guide\"\u003e Guide\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e provides a useful starting point.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eA Rougui to Taste Slowly\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDaoshui Keng Rougui is not defined by aroma alone. Its identity is expressed through the meeting of a distinctive ravine landscape, the Rougui cultivar, traditional charcoal roasting, and a liquor whose mineral impression and lingering finish reward attentive brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse boiling water, keep the early infusions short, and give the tea room to reveal itself. The aim is not to force intensity into the cup, but to discover the depth already present in the leaf.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67782310068538,"sku":"OTCT-WYORT-DSKG2SW","price":29.36,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67782310101306,"sku":"OTCT-WYORT-DSKG2WS","price":86.67,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67782310134074,"sku":"OTCT-WYORT-DSKG2YB","price":165.25,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67782310166842,"sku":"OTCT-WYORT-DSKG2BJ","price":398.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/DaoshuiKengRougui_WuyiZhengyanRockOolong_1.jpg?v=1792831018","url":"https:\/\/www.morimatea.com\/fr\/products\/daoshui-keng-rougui-wuyi-rock-oolong","provider":"MoriMa Tea | Born for You, Burn for MMT.","version":"1.0","type":"link"}