{"title":"Wuyi Oolong","description":"","products":[{"product_id":"bai-ji-guan","title":"Bai Ji Guan - Four Famous Congs","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí yán chá bái jī guān sì dà míng \u003cspan\u003ecōng\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Rock Tea Bai Ji Guan Four Great Classical Cong\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Bai Ji Guan\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/11\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBai Ji Guan: Small tree mid-leaf type late-growing species and Dahongpao, Tie Luo Han, and Shui Jin Gui are known as the \"Four Famous Teas\". The tea trees produced in Huiyuanyan Peak and the back mountain of Wuyishan Gongci have strange buds and leaves, light green leaves, white in the green, curved buds and sharp hairs, and the white cockscomb is like the head of a white golden pheasant. The cockscomb is on top, hence the name White Cockscomb.\u003c\/li\u003e\n\u003cli\u003eWhite Cockscomb AKA White Rooster Crest, the translation of Bái Jī Guān, is one of the Sì Dà Míng Cóng, the 4 great bushes of Wuyi, and may be the most oddball oolongs.   An albino cultivar like the green tea Anji Bai Cha, the young spring growth flushes a white-ish yellow color (though eventually turning green like the rest of the bush later in the season) lacking typical chlorophyll.\u003c\/li\u003e\n\u003cli\u003eVernally emerging as white and pigment-less, turning a yellow gold after a few days, and eventually to the standard darker-hued evergreen associated with the tea plant, Bai Ji Guan is harvested during this brief jin golden phase, also correlating to the time most favorable to harvest the standard one bud, three leaves one bud, four leaves plucking grade found in rock oolong.\u003c\/li\u003e\n\u003cli\u003eWithout the ability to absorb light energy via photosynthesizing pigments, albino teas not only have a similarly irregular amino acid and polyphenol profile like shade-grown teas, but some of the associated taste differences as well. Humans are known to experience amino acids like L-Theanine as umami and sometimes sweet, catechins and other polyphenols as often bitter. With a potentially more umami, sweet, and less bitter profile due its albinism, this makes Bai Ji Guan a unique varietal just in this fact alone.\u003c\/li\u003e\n\u003cli\u003eTraditional craftsmanship: The craftsmanship of artificial tea has been handed down from generation to generation. Following dozens of craftsmanship, the craftsman spirit is carefully crafted to keep the essence of nature and at the same time stimulate the original fragrance and mellowness of tea.\u003c\/li\u003e\n\u003cli\u003eUnique bright yellow fresh leaves with spiky edges resembling a pale rooster’s comb. Lighter roasted than most rock wulong to preserve the beautiful and unusual character of this albescent cultivar. Bai Ji Guan is traditionally the most delicate of the four famous rock wulongs, its vibrant orange brew bringing flavors unlike any of its peers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Brewing Rock Tea: \u003c\/strong\u003e\u003cbr\u003e•Use a 120 ml white porcelain bowl with 8 grams of rock tea.\u003cbr\u003e•Before the official start of brewing, scald and wash all the tea sets (especially the white porcelain bowls) with 100°C boiling water.\u003cbr\u003e•When washing tea, close the lid immediately after pouring the water, and pour out the water quickly. It is best to control the time before and after within 5 seconds.\u003cbr\u003e•Continue to brew with boiling water. After pouring in the water, cover the lid immediately for about 5 seconds, and then pour out the tea soup.\u003cbr\u003e•After each punch, the sitting time can be adjusted according to the concentration of the tea soup.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":532200718360,"sku":"BJG-QX-1","price":28.65,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":532262977560,"sku":"BJG-QX-2","price":88.77,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":532263010328,"sku":"BJG-QX-3","price":163.52,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":532263043096,"sku":"BJG-QX-4","price":257.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/BAIJIGUAN05.jpg?v=1748163016"},{"product_id":"wuyi-rougui","title":"Wuyi Oolong RouGui","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān ròu guì\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Rougui\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Rougui\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/28\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003c\/li\u003e\n\u003cli\u003eTea Master: Jiang Guiming\u003c\/li\u003e\n\u003cli\u003eWuyi Rock Tea is famous for its unique rock fragrance and rich varieties, which are due to the unique natural environment of Wuyi Mountain and the exquisite craftsmanship of the local people.\u003cbr\u003eIn the vast world of tea, cinnamon tea is like a dazzling star, attracting many tea lovers with its unique charm. It is not as fresh and elegant as green tea, nor as rich and mellow as black tea, but it has its own pungent and long-lasting aroma and mellow and sweet taste, which can be regarded as a unique tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin and History\u003c\/strong\u003e\u003cbr\u003eRouGui tea, also known as cassia, is native to Huiyuan Rock, Wuyishan City, Fujian Province, and has a history of more than 100 years. According to the \"Tea Song\" by Jiang Heng of the Qing Dynasty, cinnamon tea was already famous in the Qing Dynasty. It has a very sharp fragrance and a strong sense of stimulation. In the early 1940s, cinnamon was one of the ten varieties planted in Wuyishan tea gardens. Since the 1960s, the planting area has gradually expanded, and in the 1980s, breeding and promotion were intensified. In the 1990s, RouGui was separated from the famous bush and became an independent product name. RouGui tea has grown in popularity since the 21st century.\u003c\/li\u003e\n\u003cli\u003eA faint and delicate aroma wafts into your nose, mixed with the scent of cinnamon, fruit and flowers, making you feel relaxed and happy. Take a sip, and the moment the tea soup enters your throat, it feels like you have drank sugarcane peel water, fresh and slightly sweet. If you savor it carefully, the cool feeling is as comfortable as mint, and it also brings a sense of comfort like boiling water with green bamboo.\u003c\/li\u003e\n\u003cli\u003ePure Zhengyan tea has a pure and natural taste, full of changes, giving drinkers a refreshing feeling. After drinking, you will feel a \"cooling sensation\" in your mouth, followed by salivation in your teeth and cheeks, and the sound of spring water on the bottom of your tongue, with a continuous sweetness, as if you are in the spring breeze. This is the unique artistic conception created by the \"mountain field atmosphere\". When brewing, you also need to pay attention to technique to fully exploit its unique flavor.\u003c\/li\u003e\n\u003cli\u003eIn the 1980's Rou Gui was successfully cultivated artificially, and the asexually reproducing Rou Gui maintained the characteristics of the original thousand year old tree. The processing technology of the leaves is very fine and includes sun drying, killing the green, greening, frying, initial kneading, re-frying, re-kneading, baking, sorting, cooling, sorting, and so forth. It is an involved process of traditional craftsmanship. \u003c\/li\u003e\n\u003cli\u003eThe first roasting is called zou shui bei, which translates literally to “water walk roasting”. This roast is the hottest and will be anywhere between 120-130°C (248-266°F). It usually lasts for about eight hours. Each subsequent roast will have the temperature reduced, but will last slightly longer.\u003c\/li\u003e\n\u003cli\u003eThe Rou Gui tea leaves must be allowed to rest between roastings. This rest period typically lasts anywhere between 25 days and a month. Resting allows moisture to redistribute evenly through the leaves.  It also allows some of the sharpness of the freshly fired charcoal smell to dissipate. \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe alternating periods of roasting and resting make for a very long production cycle, so while the tea is picked in early May, production will not conclude until the end of August. Weather can also add to processing delays since absolutely no roasting is performed on rainy days. This time-consuming traditional roasting technique increases the complexity and depth of the tea’s flavor, which will endure for years in storage.\u003c\/li\u003e\n\u003cli\u003eBold notes of cinnamon compliment a rich, toasty element reminiscent of a wholesome rusk enriched with barley flour and Tasmanian leatherwood honey. As with any celebrated Chinese tea, having the opportunity to drink a high-grade selection is a transformative experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"position: absolute; left: -66px; top: -20.0139px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":532340670488,"sku":"RG-LR-2","price":6.68,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":532340736024,"sku":"RG-LR-2","price":19.85,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":532340768792,"sku":"RG-LR-2","price":37.77,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":532340834328,"sku":"RG-LR-2","price":69.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/WuyiOolongRouGui1_4.jpg?v=1748163041"},{"product_id":"wuyi-da-hong-pao","title":"Wuyi Da Hong Pao Oolong","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān dà hóng páo yán chá wū lóng chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Da Hong Pao Rock Oolong Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Dahongpao\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/09\/02\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003c\/li\u003e\n\u003cli\u003eTea Master: Jiang Guiming\u003c\/li\u003e\n\u003cli\u003eEasily the most famous Wuyi Oolong tea in China, what we know by the name Da Hong Pao Wuyi Oolong is the product of over three hundred years of innovation, studious agriculture, and fantastical lore. Modern Da Hong Pao is a tea maker’s blend of leaves from bushes local to the Wuyi Mountains, where wulong tea was first invented in the 16th century.\u003c\/li\u003e\n\u003cli\u003eThe Wuyi Mountain region is a place with a unique terroir. Locals call it 三坑两涧和马头 – Three Valleys, Two Streams and \"Horse Head\" Rock. Though not incredibly high, the mountain peaks are always shrouded with fog and mist. The moisture accumulates on the rocky sides of the mountains. It then flows down these rocks to the roots of the tea plants, enriching them with minerals and creating the unique \"rocky rhyme\" taste for which Wuyi Da Hong Pao is famous.\u003c\/li\u003e\n\u003cli\u003eThe name Da Hong Pao (or “Big Red Robe” in English) has a few different alleged origin stories. Some fabled stories say its tea bushes were so revered that they were cloaked in red robes by imperial officials, while others simply claim the name was a poetic description for the color of local tea bushes when the warm dusk light is cast through their newly grown leaves.\u003c\/li\u003e\n\u003cli\u003eWhatever the case, for at least the last century, the characters Wuyi Da Hong Pao have been carved into the rock beside the Da Hong Pao original bushes growing in their little cliff terrace garden in Wuyishan. The few bushes in this tiny garden are the ancestral material for the modern Wuyi Da Hong Pao. Through careful reproduction via cuttings, the most hearty and flavorful of these bushes, known as “Qi Dan,” began to be used as the basis for the blend that is known as commodity Da Hong Pao, starting in 1985. The yield of this bush is low, however, and it is now common for commodity Da Hong Pao to be a blend of Rou Gui and Shui Xian and other Wuyi cultivars. It is judged that a Da Hong Pao blend should be greater than the sum of its parts, exhibiting no single character for any one bush, but rather layers of complex and pleasing flavors.\u003c\/li\u003e\n\u003cli\u003eThe processing technology of the leaves is very fine and includes sun drying, killing the green, greening, frying, initial kneading, re-frying, re-kneading, baking, sorting, cooling, sorting, and so forth. It is an involved process of traditional craftsmanship.\u003c\/li\u003e\n\u003cli\u003eThe first roasting is called zou shui bei, which translates literally to “water walk roasting”. This roast is the hottest and will be anywhere between 120-130°C (248-266°F). It usually lasts for about eight hours. Each subsequent roast will have the temperature reduced, but will last slightly longer.\u003c\/li\u003e\n\u003cli\u003eThe tea leaves must be allowed to rest between roastings. This rest period typically lasts anywhere between 25 days and a month. Resting allows moisture to redistribute evenly through the leaves.  It also allows some of the sharpness of the freshly fired charcoal smell to dissipate. \u003c\/li\u003e\n\u003cli\u003eThe alternating periods of roasting and resting make for a very long production cycle, so while the Wuyi Da Hong Pao tea is picked in early May, production will not conclude until the end of August. Weather can also add to processing delays since absolutely no roasting is performed on rainy days. This time-consuming traditional roasting technique increases the complexity and depth of the tea’s flavor, which will endure for years in storage.\u003c\/li\u003e\n\u003cli\u003eThe Wuyi Da Hong Pao tea enjoys the highest reputation among oolongs from Northern Fujian. Growing in the famous Wuyi mountain, Da Hong Pao possesses the highly sought-after \"Rock Rhyme\" (Yan Yun – 岩韵). It refers to the terroir's specifics and how it impacts the tea's taste. The soil's rich mineral content emerges in the intensely orange, clear, and bright tea soup. A pervasive and highly intensive aroma hints at cinnamon and spices. A layered taste gradually unfolds in nuances of sweetness and minerality. Thick, mellow mouthfeel ends in a long and comforting finish down the throat, leaving a long-lasting aftertaste of the unique rocky flavor. The tea tasting of this quality rock tea is truly a feast for the senses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -71px; top: -20.0139px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":532407156760,"sku":"DHP-LR-2","price":7.57,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":532407189528,"sku":"DHP-LR-2","price":19.18,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":532407222296,"sku":"DHP-LR-2","price":36.15,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":532407255064,"sku":"DHP-LR-2","price":66.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/WuyiOolongDaHongPao_6.jpg?v=1748163065"},{"product_id":"wuyi-shuixian","title":"Wuyi ShuiXian Oolong","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān shuǐ xiān wū lóng chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Shuixian Zheng Yan Oolong Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (Yan Cha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Shuixian\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/31\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone.\u003c\/li\u003e\n\u003cli\u003eTea Master: Jiang Guiming\u003c\/li\u003e\n\u003cli\u003eShui Xian is an oolong tea grown in the Wuyi Mountain region of Fujian, China. The tea is grown by second-generation tea farmer, Cindy Chen. Shui Xian is known for its amber red brew and its roasted, mineral, floral (orchid) quality. The leaves are plump and stand up well to long infusions. Most of the Shui Xian plants grown in Wuyishan are around 30-40 years old, as the cultivar gained popularity in the 1980s.\u003c\/li\u003e\n\u003cli\u003eWuyi Shuixian is the most gentle of yancha - rock tea. In this tea, made with leaves from trees growing on high mountain altitudes in Wuyishan park banyan area, the floral taste is met by a subtle minerality and a soft roasting initial fragrance. The tea liquor has a bright golden hue, that shines in the cup and fills the air with a mesmerizing floral aroma. A precious bouquet blooms at each infusion, but the main note that can be perceived is the warm purity of narcissus - the flower that gives the name to the Shuixian variety. \u003c\/li\u003e\n\u003cli\u003eThis Wuyi ShuiXian tea has many names including: Water Sprite, Narcissus and Black Dragon.  You will see large, full twisted leaves that are dark color.  When steeped, the leaves turn varying shades of brown and dark green; evidence of the 40% - 50% oxidation.  The liquor is a beautiful chestnut color with complex aromas.  You will smell hints of marine and smoky mineral with interesting black currant notes.  The drink has medium body and mineral tones which bring sparkle and length in the mouth.   It goes well with all food, at all times of day and has interesting changes through multiple further steepings.\u003c\/li\u003e\n\u003cli\u003eIn the 1980's Wuyi ShuiXian was successfully cultivated artificially, and the asexually reproducing Wuyi ShuiXian maintained the characteristics of the original thousand year old tree. The processing technology of the leaves is very fine and includes sun drying, killing the green, greening, frying, initial kneading, re-frying, re-kneading, baking, sorting, cooling, sorting, and so forth. It is an involved process of traditional craftsmanship. \u003c\/li\u003e\n\u003cli\u003eThe first roasting is called zou shui bei, which translates literally to “water walk roasting”. This roast is the hottest and will be anywhere between 120-130°C (248-266°F). It usually lasts for about eight hours. Each subsequent roast will have the temperature reduced, but will last slightly longer.\u003c\/li\u003e\n\u003cli\u003eThe tea leaves must be allowed to rest between roastings. This rest period typically lasts anywhere between 25 days and a month. Resting allows moisture to redistribute evenly through the leaves.  It also allows some of the sharpness of the freshly fired charcoal smell to dissipate. \u003c\/li\u003e\n\u003cli\u003eThe alternating periods of roasting and resting make for a very long production cycle, so while the tea is picked in early May, production will not conclude until the end of August. Weather can also add to processing delays since absolutely no roasting is performed on rainy days. This time-consuming traditional roasting technique increases the complexity and depth of the tea’s flavor, which will endure for years in storage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"position: absolute; left: -86px; top: -20.0139px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":532484161560,"sku":"SX-LR-2","price":6.25,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":532484194328,"sku":"SX-LR-2","price":19.38,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":532484227096,"sku":"SX-LR-2","price":36.75,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":532484259864,"sku":"SX-LR-2","price":68.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/SHUIXIAN.jpg?v=1748163091"},{"product_id":"lao-cong-shui-xian","title":"Lao Cong Shui Xian Spring Tea","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí lǎo cóng shuǐ xiān yán chá wū lóng chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Hundred-Year-Old Lao Cong (Old Bush) Shui Xian Oolong Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Oolong Tea (Yancha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Shui Xian (Shui Hsien)\u003c\/li\u003e\n\u003cli\u003eTree Age: More Than 100 Years\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest date: 2025\/08\/25\u003c\/li\u003e\n\u003cli\u003eWeight: 8g\/piece\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLao Cong Shui Xian comes from ancient trees in the most prestigious top terroir in Wu Yi Shan. Teas made from older Shui Xian trees are designated as Gao Cong (40-60 years old) and Lao Cong (above 60 years old). Well-made Gao Cong Shui Xian and Lao Cong Shui Xian have a highly prized mossy\/woodsy note called Cong Wei that connoisseurs seek after.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eLao Cong Shui Xian is a fantastic oolong from Wu Yi Shan in Fujian Province of China that is renowned for producing some of the best and most characterful oolongs. Laocong Shuixian, meaning \"Old Bush Water Immortal\" in Chinese. This ‘Authentic Rock’ Zhengyan tea is made from leaves plucked from old trees (Lao Cong) that are more than 90 years old grown in the Banyan tea production area of the Wu Yi Mountains. It has undergone medium roasting, resulting in an attractive complex flavour.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLao Cong Shui Xian (sometimes Shui Hsien) is a type of oolong that originally comes from Fujian Province and refers to the cultivar used to make this tea. Shui Xian translates as ‘narcissus’, ‘water sprite’ or ‘water lily’ in English and is known for distinctive flowery honey aroma and flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShui Xian Lao Cong is known for having an impressively soft and broad body with a substantial downward mouthfeel. In comparison to other varietals, Old Bush Water Immortal has a more subdued aroma. We taste delicate orchids in both aroma and aftertaste. Because of the age of the trees, Laocong Shuixian has the highly prized mossy\/woodsy notes (Cong Wei) that connoisseurs seek after.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLao Cong Shui Xian tea is made with only the leaves, making it one of the latest teas to be harvested each year, with Ban Yan picking time around early to mid-April and Zheng Yan early May. Lao Cong Shui Xian is made from three to five leaves in Zheng Yan terroir. Lao Cong Shui Xian tea has one of the largest and thickest leaves of all Yan Cha varietals, enabling it to withstand a more thorough roasting. After the teas are sufficiently wilted, they remain on bamboo trays for a few hours before being shaken or tumbled to manage enzyme activity. This step regulates how the water inside the leaves travels outward. The process is repeated every hour, 5-8 times throughout the evening and night until morning. Once the teas are acceptably fermented in the early morning, they are then wok-fried to kill the enzymes in the leaves to stop the fermentation. Fresh out of the wok when the leaves are still hot and soft, they are rolled vigorously to break the surface membranes to bring out more consistent flavors in the tea. The most tedious step in all Chinese tea making is the stem-picking step, which in Yan Cha’s case takes place for several months following the rough tea making. It is a step where undesired yellow leaves (old leaves) and stems are picked out by hand. The “cleaned” tea is then roasted on very dim charcoal ash for 8–12 hours, 1-3 times depending on the varietal, to make it a finished Wuyi Rock Oolong Tea.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eOld-growth Shuixian tea bushes in Wuyishan  \u003c\/strong\u003e\u003cbr\u003eEven older Laocong Shuixian bushes like this have many branches that split at the bottom of the plant, rather than a trunk that then branches out. This one is probably around 100 years old.  Old tea bushes like these that are over 60 years old are now a rarity in Wuyishan. Since tea farmers now prefer to grow younger bushes for a larger harvest, few old bushes remain. Shuixian (Narcissus) is actually the oldest type of tea bush that we can still enjoy from Wuyishan. Tea made from older tea bushes creates a slippery feeling in your throat similar to that of a good puer made from old tea trees. There is a distinct sweetness and softness that can be detected from tea that is made from aged bushes. By contrast, tea made from young bushes tends to bestow a heavy mouthfeel. According to Chinese medicine, when bushes age, the leaves are treated as a high-end herbal for daily care that is thought to work more thoroughly on the body.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThis terroir results in a distinctive ‘rock’ taste that is prized amongst tea lovers for the characteristic profile that is stony and mineral in taste but featuring a long-lasting sweet and floral aftertaste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe leaves of this Lao Cong Shui Xian are rather large and produce an amber infusion with a heady floral aroma. The medium roast level results in sophisticated but very well balanced flavours. The liquor has a mouth-watering quality to it, with long-lasting clean floral notes. There are dry and stony flavours that signify this is a Wu Yi Rock oolong. The slightly spicy finish combines with overall roasted and floral honey flavours to create a very pleasing yet complex aftertaste.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"Default Title","offer_id":1890206580760,"sku":"RT-OT-LCSX","price":69.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/BAINIANLAOCONGSHUIXIAN01.jpg?v=1748163566"},{"product_id":"tie-luo-han","title":"Tie Luo Han - Iron Arhat Wuyi Rock Oolong","description":"\u003cul\u003e\n\u003cli\u003eTie Luo Han \"Iron Arhat\" Wu Yi Shan Rock Oolong Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Tie Luo Han\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyishan, Fujian\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/20\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003c\/li\u003e\n\u003cli\u003eTea Master: Jiang Guiming\u003c\/li\u003e\n\u003cli\u003eAs one of four famous rock wulong teas along with Da Hong Pao (Big Red Robe), Shui Jin Gui (Golden Water Turtle) and Bai Ji Guan (White Rooster Crest), Tie Luo Han really represents rock wulong tea’s bold, complex character. These rock wulongs develop a rich mineral aftertaste from growing the mineral rich soil of Wuyishan in Fujian Province. This unique characteristic is known as yan yun or “rock rhyme.”\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLEGENDS AND HISTORY OF TIE LUO HAN\u003c\/strong\u003e\u003cbr\u003eThe story of Tie Luo Han Tea comes from different legends, one about a monk named Ji Hui at Hui Yuan Temple on Wuyi Mountain. People called him the \"Iron Arhat\" because he looked strong like a statue.\u003c\/p\u003e\n\u003cp\u003eMaster Ji Hui was good at picking and making tea leaves. His tea smelled nice and tasted full and sweet. People around Hui Yuan Temple liked his tea.\u003c\/p\u003e\n\u003cp\u003eOne day, Master Ji Hui found a tea tree in a rocky pit. It had tall branches, soft buds, and smelled good. He picked the leaves, made rock tea at Hui Yuan Temple, and invited villagers to taste it. The villagers loved the smell and praised the tea. They asked Ji Hui about the tea's name. He said it didn't have a name yet and told them how he picked the leaves. After hearing his story, they agreed he found the tea tree and knew how to make tea. So, they named the tea \"Iron Arhat.\"\u003c\/p\u003e\n\u003cp\u003eThe original Tie Luo Han mother bush was found near Nei Gui Cave, high in the mountains. This bush was given the name Iron Monk to represent monks who developed their spiritual practices in this region. Legends tell stories of these special monks who practiced kung fu everyday in order to guard the temple and to chase thieves away. According to Chinese culture, after you exercise, you drink tea. They would pick tea near the cave after practice and make tea from the fresh leaves, which tasted especially wonderful during tea season.\u003c\/p\u003e\n\u003cp\u003eThe Tie Luo Han tea bush was mentioned as far back as the Song Dynasty (960-1279) as having excellent flavor and strong branches. The bushes themselves resemble a willow tree with thick shiny leaves with large veins. Guo Bo Cang wrote in 1886 about how Tie Luo Han bushes first became popular in making green tea during the Song Dynasty and later as the first of the four famous rock wulongs to become popular in the 17th century.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe process for making Tie Luo Han resembles that of most rock wulongs. The fresh tea leaves are harvested, slightly sun-withered, and partially oxidized before frying, kneading, drying, and roasting. However, a few special traditional techniques at the oxidation and roasting stages truly raise this rock wulong to the next level.\u003c\/li\u003e\n\u003cli\u003eDuring the oxidation of the withered leaves, most wulongs are put through a ventilated rolling machine that tumbles the leaves to encourage oxidation. This method can produce excellent wulong. However, tea makers went the extra mile to oxidize this tea by the traditional tray-shaking method, where the tea is spread out on dozens of bamboo trays and each one needs to be intermittently shaken by hand over a period of several hours. The leaves also need to be carefully monitored to achieve the desired level of oxidation. This is both a highly labor-intensive task and one that requires a highly developed level of skill to gently toss and bruise the leaves on the trays.\u003c\/li\u003e\n\u003cli\u003eThey are put through a kneading machine which compresses and kneads the leaves into their long twisted shape. After that, theTie Luo Han tea is dried to stability to make mao cha. The mao cha is already dried completely, but still has sprigs and unopened leaves that need to be sorted about before being roasted again. After the tea season is over they will sort out all the broken pieces and sprigs. Only then is it time for the charcoal roasting that develops Tie Luo Han’s particular character.\u003c\/li\u003e\n\u003cli\u003eTie Luo Han tea has thick, twisted leaves, displaying a deep brown color with a gem-like sheen. The leaves look like frog skin with white spots, called \"toad back.\" It smells strong, mixing orchid and fruit scents. The Tie Luo Han tea taste is robust, sweet, and refreshing, offering a smooth and has a rocky touch.\u003c\/li\u003e\n\u003cli\u003eAfter brewing, the Tie Luo Han is bright orange, and the leaves at the bottom are soft and even. It has a hidden aroma of flowers and fruits, even a hint of deep angelica scent. When you sip it, the tea flavor is full-bodied. You will feel a strong taste and slight bubbles in your throat. The aftertaste is a harmonious blend of fragrance, sweetness, and complexity, enduring through multiple infusions. This Tie Luo Han Tea feels thick and smooth in your mouth, leaving a long-lasting sweet aftertaste with rocky undertones.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":2154278060056,"sku":"OT-TLH-15g","price":27.27,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":2154278092824,"sku":"OT-TLH-50g","price":90.25,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":2154278125592,"sku":"OT-TLH-100g","price":155.7,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":2154278158360,"sku":"OT-TLH-200g","price":267.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/TIELUOHAN01_5b8bc1b9-0f38-4d01-a46a-3b97c6eb11c7.jpg?v=1748163658"},{"product_id":"shui-jin-gui","title":"Shui Jin Gui - Golden Water Turtle Wuyi Rock Oolong","description":"\u003cul\u003e\n\u003cli\u003eShui Jin Gui \"Golden Water Turtle\" Wu Yi Rock Oolong Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Shui Jin Gui\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyishan, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/28 (Spring Tea)\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAs one of four famous rock wulong teas along with Da Hong Pao (Big Red Robe), Tie Luo Han (Iron Monk), and Bai Ji Guan (White Rooster Crest), Shui Jin Gui exemplifies rock wulong tea’s distinct complex character while remaining light. These rock wulongs develop a rich mineral aftertaste from growing in the mineral rich soil of Wuyishan in Fujian Province. This unique characteristic is known as yan yun or “rock rhyme.”\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTale Told of Shui Jin Gui is a Fun One:\u003c\/strong\u003e\u003cbr\u003eThis particular story tells of ancient Daoists high in the cliffs of Wuyi at one time cultivating special tea plants. One monsoon season the skies gave way to a deluge, soon flooding the land. These unabating cataclysmic conditions loosened even the crags that these special plants were nestled into high up in the cliffs, sliding them down into the flooding rivers below, still attached to their clumps of loosened cliffrock.  Those who witnessed these plants bobbing up and down as they drifted with the flood's currents remarked that they appeared as golden turtles of the water.\u003cbr\u003eBy the time the flood subsided, these special tea plants had washed all the way down to the lower farmlands, to be discovered and claimed by excited peasants and farmers.  Appalled, the monks of the high cliffs demanded their tea plants back.  Disagreements between the two parties heightened, and eventually had to be settled in the land's courts.  After a fervent legal battle, the courts eventually sided with the peasants and farmers, stating that Golden Water Turtle tea was given to them and all commoners as an act of God.\u003c\/li\u003e\n\u003cli\u003eEvery year in early or mid-May the fresh spring leaves are plucked. The pluck is typically 2 leaf to 1 bud or 3 leaf to 1 bud. The tea is then withered in the sun for an hour or so, then rolled to break up the leaf's structure, releasing enzymes. Then the fermentation process (also called sweating) is undertaken. The rolled tea is put into baskets and wet cloth is placed on top to boost and maintain the humidity level. The tea sweats for 5 or 6 hours before roasting. The roasting process is done with fire at a temperature of about 70C. The roasting process halts the oxidation process and \"fixes\" the tea into a more stable state. This roasting process is completed within 4 to 6 hours and then the tea is allowed to cool a bit before being roasted a second time with a lower temperature and shorter time interval. When the tea is done it should have a water content of about 7.5-8%.\u003c\/li\u003e\n\u003cli\u003eThe final step in processing Shui Jin Gui is its slow charcoal roasting in place of the usual oven roasting. This process takes place over a period of several months in the late summer and autumn as an alternation of roasting and resting. The tea will be roasted two to three times to bring out the unique flavor and aroma characteristics of the Shui Jin Gui tea leaves. For each roast, the mao cha is placed in large bamboo drums and set above a smothered charcoal fire. The temperature is controlled with fine ash spread into a thick or thin layer on top of the charcoal fire. The ash layer controls the temperature and ensures there is no a heavy smell from the charcoal.\u003c\/li\u003e\n\u003cli\u003eThe Golden Water Turtle tea is roasted over the charcoal for about 8-12 hours, depending on the weather, and the leaves occasionally need to be mixed by hand. The first roasting temperature is usually higher than subsequent ones, about 100-110°C (212-230°F). After the roast, the leaves are left to rest for 20-30 days, again depending on the weather. This allows the roasted character to slowly permeate to the center of the leaf for an even flavor while also letting moisture in the leaves to evenly redistribute. A rest also lets some of the inevitable smokiness dissipate. After their rest, the leaves are roasted again for another 8 hours or so at a lower temperature around 80-90°C (174-194°F). If the weather is bad, the tea will be roasted for a third time after another rest of about a month. It will take at least three months until the Golden Water Turtle tea is finished, usually finishing up at the end of August.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe origin of the name of the Shui Jin Gui\u003c\/strong\u003e\u003cbr\u003eThe Golden Water Turtle is native to the lower half of the cliff of Du Gezhai in Niulan Pit and is owned by Languyan. The Shui Jingui is famous in the late Qing Dynasty, and its property rights belong, there is still an interesting story in history, and as a result, the Shui Jin Gui is more expensive. It is said that the Shui Jin Gui tea tree is native to the Du Gezhai of Tianxinyan. One day, the rain poured down in torrents, causing the edge of the peak tea garden to collapse, and the tea tree was rushed by water to the half of the rocky recess of the Niulankeng. The owner of Lan Gu Yan used the terrain at that time to excavate the rock and open it up into a step by step stone steps; Use stones to form a fence, fill it with dirt, and then name the tree a Shui Jin Gui. The Shui Jin Gui bark is grayish white, the branches are slightly curved, the leaves are oblong, emerald green, shiny, and the quality is excellent.\u003c\/li\u003e\n\u003cli\u003eThe tea leaves of the Shui Jin Gui are plump and naturally loosened. The Golden Water Turtle Wu Yi Rock Oolong Tea smells strong and lasting, reminiscent of the delicate scent of plum blossoms. It also carries a faint essence of sour plum soup, offering a pleasant sensation.\u003c\/li\u003e\n\u003cli\u003eShui Jin Gui cliff tea is characterized by its distinct toasty flavor with hints of floral and fruity notes, resulting in a full-bodied and satisfying brew. The tea infusion displays a clear tangerine-yellow color, with the tea leaves settling uniformly at the bottom, adorned with reddish edges. What sets it apart is its remarkable mineral taste, adding a captivating charm to the overall profile. Remarkably, even when steeped strongly, bitterness is notably absent, leaving a sweet aftertaste that lingers long on the palate.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"50g","offer_id":12240565862473,"sku":"OT-SJG-50g","price":89.7,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":12240565895241,"sku":"OT-SJG-100g","price":161.75,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":12240565928009,"sku":"OT-SJG-200g","price":266.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/SHUIJINGUI00.jpg?v=1748164024"},{"product_id":"wuyi-jiu-long-ke-narcissus-rock-oolong","title":"Wuyi Jiu Long Ke Narcissus Rock Oolong","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān jiǔ lóng kē shuǐ xiān zhèng yán wū lóng chūn chá\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Jiu Long Ke Narcissus Zheng Yan Oolong Spring Tea\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (Yan Cha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Shuixian\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/08\/15\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWuyi Mountain Rock Tea's core origin comes from a special place of three trenches, two streams, and two nests. Legend has it that the mother tree of the DaHongPao tea is located in one of these two nests called Jiu Long Ke or the nest of nine dragons. It is also in these mountains that Shui Xian tea is grown.\u003cbr\u003eJiu Long Ke is a deep and lengthy canyon leading to Tian Xin rock, the cliffs on both sides of the canyon are extended with winding and rolling undulations resembling nine swimming dragons. Folks through the ages have regarded the canyon as the nest of dragons and therefore named it as jiulongke or Nine Dragons Nest.\u003c\/li\u003e\n\u003cli\u003eAt Wuyi mountain the winding valley is rocky and steep, dotted with verdant foliage with fresh trickling water trickling between the rocky crevices. Summers are short and winters mild with temperature difference between day and night. This unique eco environment where tea is cultivated provides the charm with characteristics such as fragrant, light and sweet.\u003c\/li\u003e\n\u003cli\u003eWuyi Jiu Long Ke Narcissus, this famous tea with a long history, is the best oolong tea from northern Fujian. Narcissus, as a representative of Wuyi Mountain tea varieties, has won the love of tea drinkers for its unique quality and flavor. Wuyi Narcissus, a small tree-type tea tree of this asexual variety, is famous for its dark green leaves, smooth leaves and thick mesophyll. Its corolla is large and neat. Although it blooms but does not bear fruit, its unique growth habit makes it a treasure among teas.\u003c\/li\u003e\n\u003cli\u003eThe Hundred-Year-Old \u003cspan\u003eBush\u003c\/span\u003e Wuyi Jiu Long Ke Narcissus generally refers to the Narcissus tea tree which is over a hundred years old. Its fragrance is somewhat restrained but slowly exudes the scent of flowers and plants in nature. Its taste is slightly bitter and then turns to sweet, slightly astringent but quickly dissolves. The special aroma in the tea is similar to the aroma of the tea cap, which is familiar but hard to describe. The implicit flavor and the smooth yet heavy taste of the tea make many rock tea lovers crazy about it.\u003c\/li\u003e\n\u003cli\u003eThe Wuyi Jiu Long Ke Narcissus tea liquor is thick and smooth, showcasing a rich, mellow flavor with a pronounced throat-coating sensation and refreshing aftertaste. Its vibrant orange-yellow hue reflects the tea’s depth, while its ability to withstand multiple infusions speaks to its exceptional quality. A masterpiece among Shui Xian teas, it offers a refined and enduring tea experience. \u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eThe Century Bush:\u003c\/strong\u003e\u003cbr\u003e1. Moss Flavor. This is because the old bush Jiulongke Narcissus tea tree is relatively old, and there are a lot of mosses growing on the trunk. Some tea farmers will highlight the moss flavor of this old fir narcissus tea when making tea. Most old bush trees have a moss flavor.\u003c\/p\u003e\n\u003cp\u003e2. Palm Leaf Fragrance, or the brown rice flavor. There are several opinions here. Some say that this flavor is the mountain flavor of this old bush narcissus tea, and some say that the old bush narcissus tea of Zhengyan has this flavor.\u003c\/p\u003e\n\u003cp\u003eThe dry tea strips are strong and thick, with a strong and sharp aroma, rich in the flavor of Zhengyan mountain fields, and the woody flavor is obviously mixed with moss flavor. It is thick and mellow. After the tea soup is poured in, it has a cool feeling, and the aftertaste is sweet and fresh. It makes people feel refreshed after drinking. The soup color is bright orange-yellow, the leaf bottom is fat, tender and bright, the red edge is bright, and the rock rhyme is full.\u003c\/p\u003e\n\u003cp\u003e3. Woody Flavor. Narcissus can be said to be the only arbor-type variety among Wuyi Rock Tea varieties, and the most essential flavor of arbor-type variety tea is woody flavor. Therefore, many Narcissus teas will have a woody flavor at the end, while a good Laocong Jiulongke Narcissus tea will have a woody flavor from the first few brews, and it will continue to have a woody flavor from beginning to end.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"50 g","offer_id":19757810319433,"sku":"SX-JLK-2","price":107.85,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":19757810384969,"sku":"SX-JLK-2","price":198.57,"currency_code":"USD","in_stock":true},{"title":"200 g","offer_id":19757810450505,"sku":"SX-JLK-2","price":377.68,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":19757810483273,"sku":"SX-JLK-2","price":785.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/products\/LAOCONGSHUIXIAN01.jpg?v=1749697866"},{"product_id":"niu-lang-keng-rou-gui","title":"Niu Lang Keng Rou Gui","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān \u003cspan\u003eniú lán kēng ròu guì\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Niu Lang Keng Rou Gui\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Rougui\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/09\/25\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003c\/li\u003e\n\u003cli\u003eTea Master: Liu Guoying\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIn the main producing area of Wuyi Rock Tea, the \"Three Pits, Two Streams, Two Nests, One Cave\" often mentioned by the tea friends, they refer to Niu Lang Keng, Hui Yuan Keng, Da Kou Keng, Wu Yuan Jian, Liu Xiang Jian, Kowloon Nest, Bamboo Nest and Ghost Cave.\u003c\/strong\u003e These places are regarded as the most valuable rock tea production areas. Tea friends believe tasting authentic rock tea produced by these producing areas is a blessing.\u003c\/p\u003e\n\u003cp\u003eAmong them, cinnamon tea produced by Niulangkeng is highly respected, and its taste and quality are almost the peak. Cinnamon tea is famous for its unique aroma and sweet taste, becoming a treasure in the tea industry. Its mellow taste and unique cinnamon aroma make it the leader in rock tea.\u003c\/p\u003e\n\u003cp\u003eNiubukeng, located on the northeast of Tianxin Temple, the southern foot of Beidoufeng and Manda Peak, is known for its cinnamon, narcissus, and water golden turtles. In recent years, cinnamon tea in Niulangkeng has become a hot topic of the tea industry with its unique characteristics and fragrance and is nicknamed \"beef\" by tea people. The special geographical environment of Niulukeng surrounds the dangerous peak rocks, with abundant rain and fog, and fertile soil. It is an ideal place for cinnamon tea to grow uniquely.\u003c\/p\u003e\n\u003cp\u003eNiulukeng, the tea garden pit is wide and short, the soil is fertile, the dangerous cliffs on both sides of the mountain stream are hanging, and the bottom of the valley seeps into the water all year round.\u003c\/p\u003e\n\u003cp\u003eThe soil conditions of the Niulukeng Mountain Farm are also very superior. The soil structure here is representative, contains more gravel, the soil layer is thick and loose, and it has good ventilation and drainability. The soil is rich in nutrients such as potassium and manganese, and the pH is moderate. In addition, the annual dead branches and fallen leaves provide natural nourishment for the soil, making the soil fertility very considerable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite porcelain Gaiwan and cups, glass cups, and three tea vessels are considered by tea friends to express the most ideal tea utensils to express rock tea rings.\u003c\/strong\u003e White porcelain covers Gaiwan or cup, firing high-temperature technology, high level of porcelain, high density, and low adsorption; no matter what tea is soaked, only after pouring, it will recover the original color of the primary color quickly, not adhere to the taste, and be able to be more able to be the better, accurate and fair conversation and tasting rock tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eSpecial Suggestion: Huihun Soup - the first tea soup, save it for the last drink, so you can better recognize the flavor changes of the tea.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThe first brew of rock tea has a mellow taste and obvious rock charm. The rejuvenation soup of rock tea is to let the first brew of tea stand and drink it at the end. As the number of tea brewing increases, the tea flavor is continuously released, and the tea flavor will gradually fade.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eAfter the first cup of tea is naturally cooled, the taste becomes extremely full and smooth. At this time, tasting it again can quickly bring the taste of the tea soup back to the peak state of rock tea, showing the soul and essence of rock tea. Therefore, the first cup of rock tea is also jokingly called \u003cstrong\u003eSoul-returning Soup\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eThe name of \u003cstrong\u003eSoul-returning Soup\u003c\/strong\u003e sounds a bit mysterious, but it is actually a method of tasting rock tea. It emphasizes that after tasting the whole pot of tea, go back and re-evaluate the first cup of tea, so that different aromas and flavors can be discovered, thus obtaining a richer tea-tasting experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Suggestions, you must see:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFirst Brewing:\u003c\/strong\u003e\u003cbr\u003eWhen you open the lid, you will be greeted by the rich aroma of cinnamon, caramel and fig.\u003cbr\u003eThey are like two small snakes dancing like a golden snake, and they get into your nasal cavity in an instant.\u003cbr\u003eAfter it cools down a bit, the aroma changes slightly. The fruity aroma fades, the caramel aroma still occupies the C position on the lid, and the fresh floral aroma gradually floats up.\u003cbr\u003eIn this floral fragrance that is like white smoke, the fragrance of cinnamon is like the wild grass mixed in a handful of white wildflowers. The horizontal branches and leaves complement each other. Although it is thin and fragrant, it does not make people ignore it at all.\u003cbr\u003eThe tea soup is glutinous and thick, with a rice soup-like pulp, thick, and tasted carefully, it even has a bit of the moist feeling of Baihao Yinzhen.\u003cbr\u003eThe sharpness of the cinnamon, the mellowness of the caramel, the simplicity of the woody fragrance...all hidden in this thick, rich and mellow tea soup.\u003cbr\u003eCollect them all on the tongue and feel the rich and mellow aroma of Gan, as well as the abundant juice flowing across the sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Brewing:\u003c\/strong\u003e\u003cbr\u003eAfter opening the lid, the first aroma you smell is caramel and cinnamon aroma.\u003cbr\u003eBecause of the rock tea's fermentation and roasting, the caramel aroma must be thickly infiltrated into every corner of the tea cells, and it will come out immediately after being washed with boiling water.\u003c\/p\u003e\n\u003cp\u003eThe second level of lid aroma is the cinnamon aroma.\u003cbr\u003eThe aroma of cinnamon is crisp and clear and has the power to penetrate the fog. In the steamy and smoky scene in the center of Gaiding, it can still stand out, passing through the mountains and seas, hitting the nose, and bringing a refreshing coolness.\u003c\/p\u003e\n\u003cp\u003eThe third layer of the fragrance cover is a clear and delicate floral fragrance that is more delicate than that of small white flowers. It is like lotus, lotus, and hibiscus.\u003c\/p\u003e\n\u003cp\u003eThe last layer is a woody and medicinal aroma.\u003cbr\u003eThey are mixed together, and without careful identification, it is difficult to tell which is the woody aroma and which is the medicinal aroma. Like a colorful silk thread, the two colors are twisted together and have long been integrated.\u003c\/p\u003e\n\u003cp\u003eThe taste of the soup is extremely strong, extremely strong.\u003cbr\u003eNow this second brew, with the preparation of the previous brew, the opening of the tea cell wall is larger, and the contained substances are released more and faster. Naturally, when you drink this tea soup, the layers will be richer and the taste will be richer. The taste is also richer and the taste is more fun.\u003cbr\u003eWith a mouthful of tea soup in your mouth, you can use your tongue to push it, stir it, support it, and push it... Then, the flavor substances in the tea soup will flock to play with you.\u003cbr\u003eThe fragrance of flowers floats on the tongue, the fragrance of wood and medicine wanders at the bottom of the tongue, the fragrance of cinnamon dances in the center of the tongue, and the fragrance of caramel exudes fragrance at the back of the tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Brewing:\u003c\/strong\u003e\u003cbr\u003eThe caramel and cinnamon aromas form a strange combination that comes all the way.\u003cbr\u003eOn the lid, the mellow and slightly sweet caramel aroma and the clear cinnamon aroma are like a duo of flowers and plants in the wild.\u003cbr\u003eThe cinnamon aroma is actually a unique and exotic fragrance. It is clear and sharp and has a sense of independence from the world and aloofness.\u003c\/p\u003e\n\u003cp\u003eThe second layer of the lid aroma is the aroma of Chinese medicine.\u003cbr\u003ePerhaps because it was too late, the flower fragrance disappeared and turned into a butterfly and flew away. Only the Chinese medicine aroma fell heavily on the lid, contained in the water, and lingered alone.\u003cbr\u003eThe Chinese medicine aroma like angelica has some of the charm of Iron Arhat. But it is lighter and thinner than Iron Arhat, just like a moon shadow.\u003c\/p\u003e\n\u003cp\u003eThe taste in the soup is naturally stronger, and the feeling of releasing it with all your strength is like every cell is clamoring and excited.\u003cbr\u003eThe cinnamon aroma in the soup began to become clear.\u003cbr\u003eAt this point, the caramel aroma in the soup gradually dissipated. Without the strong barrier, the cinnamon aroma gradually became more obvious and appeared in large quantities.\u003cbr\u003eThe mellow soup was mixed with the clear cinnamon aroma, just like soft tiramisu with layers of mustard sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFourth Brewing:\u003c\/strong\u003e\u003cbr\u003eThe sharp, spicy, clear, and exotic cinnamon fragrance has finally become the protagonist of Gaixiang.\u003c\/p\u003e\n\u003cp\u003eThe fragrance of cinnamon, the spiciness of cinnamon, the excitement of cinnamon, the semi-medicinal fragrance of cinnamon...they present the fresh, crisp, and clear aroma that cinnamon grown in the best mountain fields in the authentic rock pits should have.\u003c\/p\u003e\n\u003cp\u003eLike a fresh wind, it blows through the vines hanging on the rock wall of Niulan Pit, and the cinnamon tea trees planted in the pit, until it wrinkles, the gurgling creek that passes through the pit.\u003c\/p\u003e\n\u003cp\u003eThe floral notes start to pop back up again, along with the woody notes.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -66px; top: -20.0139px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":49363039224122,"sku":"OTWYO-NLKRG-TG01","price":97.57,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":49363039322426,"sku":"OTWYO-NLKRG-TG01","price":298.65,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":49363039486266,"sku":"OTWYO-NLKRG-TG01","price":577.86,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":49363039551802,"sku":"OTWYO-NLKRG-TG01","price":1155.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/NiuRou01.jpg?v=1778729767"},{"product_id":"ma-tou-yan-rou-gui","title":"Ma Tou Yan Rou Gui","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān \u003cspan\u003emǎ tóu yán\u003c\/span\u003e\u003cspan\u003e ròu guì\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eTranslation: Wuyi Horse Head Rock Cinnamon(Ma Tou Yan Rou Gui)\u003c\/li\u003e\n\u003cli\u003eType: Rock Tea (YanCha)\u003c\/li\u003e\n\u003cli\u003eCultivar: Rougui\u003c\/li\u003e\n\u003cli\u003eOrigin: Wuyi, Fujian, China\u003c\/li\u003e\n\u003cli\u003eHarvest Date: 2025\/09\/27\u003c\/li\u003e\n\u003cli\u003eStorage Methods: Sealed, Prevent moisture, Vacuum, Alone\u003c\/li\u003e\n\u003cli\u003eTea Master: Liu Guoying\u003c\/li\u003e\n\u003cli\u003eMa Tou Yan Rou Gui (Horse Meat) (馬頭岩肉桂, Mǎ Tóu Yán Ròu Guì, \"Horse Head Cliff Cassia\") - In the grand tradition of naming teas, especially oolongs, after bizarre or unappetizing things (see: Duck Shit), the name Horse Meat comes from an abbreviation of this tea's full name, Mǎ Tóu Yán Ròu Guì, which means \"Rou Gui from Horse Head Cliff.\" Mǎ Tóu Yán Ròu Guì is a mouthful, so in Chinese it gets abbreviated to Mǎ Ròu 馬肉 (\"Horse Meat\"), which takes the first character of the location and the first character of the tea breed. This is because Ròu Guì 肉桂 literally translated means \"Meat Osmanthus\" and refers to a cinnamon-like plant called Cassia. Ròu Guì is an ancient breed that has emerged in recent years as one of the most sought after high-end Wuyi Oolong breeds, and the finest Ròu Guì comes from Horse Head Cliff. The terroir or dì wèi 地味 (\"earth taste\") of Horse Head Cliff brings out the natural minerality and birch bark and cinnamon notes of the breed. \u003c\/li\u003e\n\u003cli\u003e\n\u003ch3 data-start=\"312\" data-end=\"391\"\u003eDiscovering the Treasures of Wuyi Rock Tea: A Journey to Ma Tou Yan Rou Gui\u003c\/h3\u003e\n\u003cp data-start=\"393\" data-end=\"897\"\u003eWuyi Rock Tea, one of the world's most cherished teas, comes from the legendary \u003cstrong\u003e\"Three Pits, Two Streams, Two Nests, One Cave\" of the Wuyi Mountains—an area celebrated for producing the finest rock teas. These locations include Niu Lang Keng, Hui Yuan Keng, Da Kou Keng, Wu Yuan Jian, Liu Xiang Jian, Kowloon Nest, Bamboo Nest, and Ghost Cave.\u003c\/strong\u003e These spots are considered the heart of Wuyi Rock Tea production, and tea lovers believe that sampling teas from these regions is a rare and blessed experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"899\" data-end=\"926\"\u003e\u003cstrong data-start=\"899\" data-end=\"926\"\u003eThe Majestic Landscape:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"928\" data-end=\"1487\"\u003eThe Wuyi Mountains offer a dramatic landscape of exposed rocks, towering peaks, and deep valleys. One of the most iconic formations is Horse Head Rock, so named for its resemblance to a horse’s head. Nearby is Leishi Rock, which resembles five galloping horses—a formation known as \"Five Horses Running in the Trough.\" To the north stands Sanhua Peak, which looks like three giant flowers in full bloom. Other notable spots in the area include Ma’an Rock, Tielang Village, and Wuyuanjian, along with historical landmarks like Leishi Temple and Ningyun Temple.\u003c\/p\u003e\n\u003cp data-start=\"1489\" data-end=\"1715\"\u003eThe Wuyi region’s location is equally special. To the north, you can explore Tianxin, while the southern route leads to Tianyou. To the east, Mazikeng provides access to both popular tourist routes and the ancient Wuyi Palace.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"1717\" data-end=\"1750\"\u003e\u003cstrong data-start=\"1717\" data-end=\"1750\"\u003eAn Ideal Environment for Tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1752\" data-end=\"2090\"\u003eWuyi’s unique terrain and climate offer the perfect conditions for growing the world-renowned Ma Tou Yan Rou Gui tea. The region lies within a subtropical monsoon zone, with four distinct seasons, ample rainfall, and moderate temperatures. This climate nurtures the tea trees, allowing them to produce leaves with deep flavors and aromas.\u003c\/p\u003e\n\u003cp data-start=\"2092\" data-end=\"2476\"\u003eThe soil in the Ma Tou Yan area is sandy and well-draining, creating a loose and breathable environment. The terrain is steep, and the moderate sunshine and protection from cold winds in the winter contribute to the ideal growing conditions. Streams run through the valleys, and lush vegetation surrounds the tea fields, enriching the soil and imparting a unique character to the tea.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"2478\" data-end=\"2519\"\u003e\u003cstrong data-start=\"2478\" data-end=\"2519\"\u003eFlavor Profile of Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2521\" data-end=\"2832\"\u003eThe Ma Tou Yan Rou Gui variety of Wuyi Rock Tea is prized for its rich, aromatic qualities. The dry leaves have an intense fragrance, with fruity and floral notes complemented by a hint of frankincense. As the tea brews, these flavors deepen and evolve, offering a layered tasting experience with each infusion.\u003c\/p\u003e\n\u003cp data-start=\"2834\" data-end=\"3328\"\u003eThe first brew reveals a warm, full-bodied tea with the signature \"rock charm\" of Wuyi teas. A special practice among tea enthusiasts is to save the first brew of tea, known as the \"Huihun Soup\" (Soul-Returning Soup), to taste at the end. This allows the full depth of the tea’s flavor to emerge as the tea cools, revealing nuances that were not immediately apparent in the first sip. This moment is referred to as the \"soul\" of the tea—a perfect representation of Ma Tou Yan Rou Gui’s essence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"3361\" data-start=\"3330\"\u003e\u003cstrong data-end=\"3361\" data-start=\"3330\"\u003eBrewing Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3800\" data-start=\"3363\"\u003eTo brew this tea properly, it’s recommended to use a white porcelain Gaiwan or cup. White porcelain is ideal because it preserves the tea’s natural color and doesn’t absorb any flavors, allowing you to taste the tea in its purest form. It’s also essential to use water at 100°C (212°F) to allow the leaves to fully unfold and release their flavors. The tea should be brewed quickly, and each infusion should reveal a new layer of flavor:\u003c\/p\u003e\n\u003cul data-end=\"4698\" data-start=\"3802\"\u003e\n\u003cli data-end=\"3976\" data-start=\"3802\"\u003e\n\u003cp data-end=\"3976\" data-start=\"3804\"\u003e\u003cstrong data-end=\"3819\" data-start=\"3804\"\u003eFirst Brew:\u003c\/strong\u003e The initial infusion presents a mellow and rich taste with strong cinnamon and floral notes. This is where the tea’s distinctive \"rock charm\" really shines.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"4211\" data-start=\"3978\"\u003e\n\u003cp data-end=\"4211\" data-start=\"3980\"\u003e\u003cstrong data-end=\"3996\" data-start=\"3980\"\u003eSecond Brew:\u003c\/strong\u003e As the tea develops, the fruit and cinnamon aromas become more prominent. The sweetness of the tea shines through, and the floral fragrance becomes more noticeable, providing a gentle contrast to the cinnamon base.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"4461\" data-start=\"4213\"\u003e\n\u003cp data-end=\"4461\" data-start=\"4215\"\u003e\u003cstrong data-end=\"4230\" data-start=\"4215\"\u003eThird Brew:\u003c\/strong\u003e After steeping for about 10 seconds, the tea takes on an ocher color. The floral and cinnamon aromas intertwine, with a subtle woody fragrance emerging. The tea’s smoothness and refreshing qualities are especially noticeable here.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"4698\" data-start=\"4463\"\u003e\n\u003cp data-end=\"4698\" data-start=\"4465\"\u003e\u003cstrong data-end=\"4481\" data-start=\"4465\"\u003eFourth Brew:\u003c\/strong\u003e The floral notes begin to recede, allowing the cinnamon fragrance to dominate. The interplay between the cinnamon, floral, and woody aromas creates a beautifully balanced tea, with a lingering, satisfying aftertaste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"4749\" data-start=\"4700\"\u003e\u003cstrong data-end=\"4749\" data-start=\"4700\"\u003eSpecial Tips for Enjoying Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"5211\" data-start=\"4751\"\u003eWuyi Rock Tea, and particularly Ma Tou Yan Rou Gui, is often referred to as \"gangshang tea\" due to the high-altitude conditions in which it is grown. The combination of rich, fertile soil, high terrain, and moderate sunlight results in a tea that’s both bold and smooth—complex yet approachable. To experience the full range of flavors, it’s recommended to brew the tea in a tureen, using quick, in-and-out steeping to preserve the delicate balance of flavors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -66px; top: -20.0139px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":49381134926138,"sku":"OTWYO-MTYRG-TG01","price":57.57,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":49381134991674,"sku":"OTWYO-MTYRG-TG01","price":187.78,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":49381135024442,"sku":"OTWYO-MTYRG-TG01","price":358.65,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":49381135057210,"sku":"OTWYO-MTYRG-TG01","price":679.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/HorseHeadRockCinnamon_1.jpg?v=1778729756"}],"url":"https:\/\/www.morimatea.com\/it\/collections\/wuyi-oolong.oembed","provider":"Authentic Chinese tea | Born for You, Burn for MMT","version":"1.0","type":"link"}