Shituoyan Rougui – Shituo Rock Wuyi Zhengyan Oolong Tea, Traditional Charcoal-Roasted

Discover Rougui from the Hidden Rocks of Shituoyan

Not every Wuyi Rock Tea comes from a famous, easily recognized valley. Shituoyan Rougui comes from a secluded Zhengyan growing site in Wuyi Mountain, where two enormous rocks form a distinctive V-shaped landscape above a quiet valley. Made from the Rougui (肉桂) cultivar and traditionally charcoal-roasted under the supervision of tea master Liu Guoying, this tea offers an opportunity to explore a lesser-known corner of Wuyi and understand how a specific mountain origin shapes the identity of Yancha.

Tea Information

• Chinese Name: 武夷山师陀岩肉桂

• Pinyin: Wǔyí Shān Shītuó Yán Ròuguì

• English Name: Wuyi Shituoyan Rougui (Shituo Rock Cinnamon)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Shituoyan, Wuyi Mountain, Fujian, China

• Harvest Date: October 15, 2026

• Tea Master: Liu Guoying

• Roasting Style: Traditional-style charcoal roast

Shituoyan: A Hidden Zhengyan Tea-Growing Site

Shituoyan is one of the 99 famous rocks within the Wuyi Mountain Scenic Area and belongs to the Zhengyan core growing region. It lies north of Zhangtangjian, with Mituoyan and Fuguoyan nearby. Although these sites are close to one another geographically, each has its own landscape and growing environment. Shituoyan is particularly distinctive for its open terrain, dramatic rock formations, and secluded valley setting.

Unlike the narrow, deeply enclosed terrain of many Wuyi pits and ravines, Shituoyan has relatively open slopes with more exposure to sunlight. The area experiences noticeable temperature differences between day and night, while the surrounding rock faces release stored heat after sunset. Dense woodland shelters the tea gardens, and nearby water sources support the surrounding vegetation. The local soil is typical of the Zhengyan region: weathered sandstone and gravel, loose and well-drained, with mineral-rich rocky material. This landscape recalls the classic principle in Lu Yu's The Classic of Tea: superior tea grows among weathered rocks.

For those discovering the differences between Wuyi Yancha and other Chinese oolong styles, the Chinese Oolong Tea Guide provides useful context on the region, tea types, and the characteristics that make Wuyi Rock Tea distinctive.

The Valley Behind Haohan Slope: Xifangjian and Liuxiangjian

Shituoyan is a small and relatively secluded micro-terroir within the broader Three Pits and Two Streams area of Wuyi Mountain. The approach begins near Huiyuan Temple. After crossing the small bridge over Zhangtangjian, the path enters the winding Liuxiangjian stream valley. Continuing along the route leads toward the foot of Haohan Slope, the climb toward the Da Hong Pao Scenic Area.

Shituoyan itself is hidden in the quiet valley opposite Haohan Slope. This valley is known as Xifangjian and belongs to the Liuxiangjian water system. Its secluded position, surrounding woodland, and flowing water give the area a distinctive natural setting within the Wuyi Scenic Area.

Two Great Rocks, One V-Shaped Formation

The defining feature of Shituoyan is its unusual rock formation. Two enormous rock masses stand together in a V-shaped arrangement, extending from north to south. The formation is approximately 200 meters high and about 30 meters wide at its base.

A waterfall descends from the rocks and is known as Xifang Spring (袭芳泉). Over time, the falling water has worn a semicircular hollow into the rock face. Its shape resembles an ornate imperial chair, an unusual natural feature that makes this site especially memorable. Xifang Spring is also regarded as the source of the Xifangjian stream.

On the southern side of Shituoyan stands a narrow stone gateway shaped like the notch of an arrow. Locally, it is called Yunmen, or Cloud Gate. The name Shituo has origins associated with the Western Regions and Buddhist tradition, carrying the meaning of a place for spiritual cultivation. These details give the mountain site a cultural dimension beyond its role as a tea-growing area.

Rougui Cultivar and Traditional Charcoal Roasting

Shituoyan Rougui is made from the Rougui (肉桂) cultivar, one of the best-known cultivars used for Wuyi Rock Tea. The name Rougui is traditionally associated with a warm, cinnamon-like aromatic character. It refers to the tea cultivar and its natural aromatic associations, not to cinnamon added during processing. This is a genuine tea leaf product, not a cinnamon-flavored beverage.

The tea is traditionally charcoal-roasted under the supervision of tea master Liu Guoying. In Wuyi Yancha production, charcoal roasting is an important processing step that helps shape the tea's roasted character and influence how its natural aromas are expressed. The balance between cultivar character and roast depends on the leaf material, processing decisions, and brewing method.

For anyone comparing Rougui from different Wuyi origins, the Wuyi Rock Oolong collection offers a broader look at teas from different growing sites. Comparing their named origins is a practical way to explore the diversity of Wuyi Zhengyan Oolong.

How to Brew Shituoyan Rougui

A Gongfu brewing method is a good way to explore this tea gradually. Use approximately 5 g of tea in a 100–120 ml gaiwan or small teapot. Add freshly boiled water at around 95–100°C. A brief rinse is optional; begin with short infusions and gradually extend the steeping time as the leaves open.

If the liquor tastes too strong, bitter, or drying, first shorten the infusion or reduce the amount of tea. Avoid changing several brewing variables at once, so you can understand how each adjustment affects the cup.

Pay attention to the aroma at different stages: the dry leaves, the warmed leaves after rinsing, the liquor, and the empty cup after drinking. These stages can reveal different aspects of an oolong's aromatic character. If you are unfamiliar with this approach, our Gongfu Tea Brewing Guide explains how to adjust leaf quantity, water temperature, and infusion timing for a more controlled brewing session.

Storage and Care

Keep Shituoyan Rougui in an airtight, food-safe tea container. Store it in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Tea leaves can absorb surrounding aromas, so avoid keeping them beside coffee, spices, or scented foods.

Always use a dry spoon and reseal the container promptly after each use. Good storage practices help protect the tea's natural aroma and roasted character over time.