Wuyi Jiulongke Rougui “Dragon Meat” — Zhengyan Wuyi Rock Oolong Tea

A Traditional Charcoal-Roasted Rougui from Jiulongke, Wuyi

What This Tea Is

Wuyi Jiulongke Rougui, also known as Dragon Meat Rougui, is a traditional-style charcoal-roasted Wuyi rock oolong from Jiulongke, Wuyi, Fujian, China. Made from the Rougui (肉桂) cultivar, this tea brings together the distinctive character of Wuyi Yancha with a roasting style valued by experienced rock tea drinkers.

Jiulongke is closely associated with Wuyi’s renowned Da Hong Pao growing area. For drinkers exploring Wuyi rock tea, this Rougui offers an opportunity to experience the interplay of cultivar character, growing environment, and charcoal-roasting craft in a traditional gongfu tea session.

Rougui is known for its lively, spice-led aromatic profile. Depending on the harvest and roast, its character may suggest cinnamon bark, warm spice, ripe fruit, or a lingering mineral-like finish. Take time to notice how its aroma, texture, and aftertaste develop over successive infusions.

Tea Information

• Chinese Name: 武夷山九龙窠肉桂

• Pinyin: Wǔyí Shān Jiǔlóngkē Ròuguì

• English Name: Wuyi Jiulongke Rougui (Dragon Meat Rougui)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Wuyi, Fujian, China

• Harvest Date: September 25, 2026

• Tea Master: Liu Guoying

• Roasting Style: Traditional-style charcoal roast

Origin, Cultivar & Craft

Jiulongke and Wuyi Rock Tea

Wuyi rock tea, or Yancha (岩茶), comes from the Wuyi region of Fujian, China. Its identity is shaped by cultivar, growing conditions, processing, and roasting. Jiulongke is a well-known place name within Wuyi’s celebrated rock tea landscape and is associated with the area famous for Da Hong Pao.

The term yan yun (岩韵), often described as the distinctive character or lingering resonance of Wuyi rock tea, is best explored through tasting rather than a single fixed flavor definition. Pay attention to the relationship between aroma, mouthfeel, and the finish that remains after swallowing.

Learn more in our guide: Why Do So Many People Love Rock Tea?

Rougui Cultivar

Rougui (肉桂) is one of the best-known Wuyi rock tea cultivars. Its name is associated with cinnamon, and its aromatic profile can be spicy and expressive. The final cup varies with origin, harvest, processing, and roast. This makes Rougui an interesting cultivar for comparing how different Wuyi growing areas and roasting styles influence the finished tea.

Explore the broader tea family in What Are the Main Types of Chinese Oolong Tea and How Do They Differ?

Traditional-Style Charcoal Roast

This tea is finished using a traditional-style charcoal roast by tea master Liu Guoying, according to the product information. Roasting can shape the balance between aromatic intensity, roast character, and the cultivar’s underlying flavor. The aim is to develop a harmonious cup while retaining the tea’s individual character.

To understand how roast level can influence aroma and flavor, read Light and Dark Roasted Oolong: Key Flavor Differences.

How to Brew Wuyi Jiulongke Rougui

This tea is particularly suited to gongfu-style brewing, where multiple short infusions allow its changing aromas and flavors to unfold.

Recommended Starting Point

• Tea: 5–7 g

• Vessel: 100–120 ml porcelain gaiwan or small Yixing teapot

• Water: 95–100°C (203–212°F)

• Rinse: Optional quick rinse

• First infusion: Approximately 10–15 seconds

• Following infusions: Increase gradually according to taste

Drain each infusion completely before the next. Adjust the leaf quantity and steeping time to suit your vessel and preferred intensity. If the tea tastes too strong or astringent, shorten the infusion; if it tastes too light, extend the next one slightly.

The number of infusions depends on leaf quantity, water, vessel, and brewing technique. Follow the leaves as the flavor develops through the session.

For a step-by-step method, see our Wuyi Oolong Gongfu-Style Brewing Guide.

When to Enjoy It

Set aside time for a focused tasting, a quiet morning, or a gongfu tea session shared with friends. This Rougui is suitable for drinkers who enjoy exploring the relationship between spice-led aromas, roasting, and the lingering finish characteristic of Wuyi rock tea.

If you are new to Yancha, start with a moderate amount of leaf and short infusions. Tasting it alongside a lighter-roasted oolong can help you recognize how roasting changes the overall impression of a tea.

Storage & Care

Keep the tea in an airtight container in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Close the package promptly after each use and use a clean, dry scoop to handle the leaves.

Avoid exposing the tea to humidity or repeated temperature changes. Refrigeration is generally unnecessary for everyday storage and can introduce condensation if the tea is not handled carefully.

Explore More Wuyi Rock Tea

Discover more styles and cultivars in our Oolong Tea Collection, and explore our Chinese Oolong Tea Guide to learn more about oolong varieties, origins, and brewing.