{"product_id":"rat-meat-rougui-tianyou-peak-zhengyan-wuyi-rock-tea","title":"Rat Meat Rougui – Tianyou Peak Zhengyan Wuyi Rock Tea | Charcoal-Roasted Cinnamon Oolong","description":"\u003ch1\u003e\u003cspan\u003eRat Meat Rougui — Tianyou Peak Zhengyan Wuyi Rock Tea\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eA Bold, Traditional Rougui for Experienced Yancha Drinkers\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMeet \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRat Meat Rougui (鼠肉肉桂)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a distinctive Wuyi rock oolong associated with the traditional tea culture of the Wuyi Mountains in Fujian, China. With its characteristic cinnamon-like spice, roasted warmth, structured body, and lingering finish, this tea is intended for drinkers who appreciate a more concentrated, traditional expression of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRougui (肉桂)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRougui is one of the best-known Wuyi rock tea cultivars, celebrated for its distinctive cassia-like aromatic character. This Tianyou Peak expression is presented in a traditional, roast-forward style, offering an engaging experience for experienced Yancha drinkers who enjoy exploring the relationship between cultivar, origin, roasting, and brewing technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you prefer tea with depth, structure, and an evolving finish rather than a light, delicate cup, Rat Meat Rougui is worth exploring through multiple Gongfu infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTianyou Peak — The Mountain Behind the Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eTianyou Peak is a renowned landmark in the Wuyi Mountains of Fujian, a region celebrated for its distinctive Danxia landscape and long-standing rock tea traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tea is identified as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eTianyou Peak Zhengyan Rougui\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. In Wuyi tea culture, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eZhengyan\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e refers to tea associated with the core Wuyi rock tea production area. For Yancha enthusiasts, origin is an important part of understanding the differences among teas, alongside cultivar selection, growing conditions, processing, and roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe character of a finished Rougui is shaped by the entire production process. The cultivar contributes its characteristic aromatic profile, while processing and roasting influence the balance between spice, sweetness, roasted notes, and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more background on this distinctive tea tradition, explore our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/it\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003eWhy Do So Many People Love Rock Tea?\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/chatgpt.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e guide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTraditional Charcoal Roast \u0026amp; Cinnamon Spice\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is known for its cinnamon-like aroma. In this expression, warm spice is complemented by a structured body and a persistent finish, creating a profile suited to traditional Gongfu brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDry leaf:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Warm, concentrated spice reminiscent of cassia bark.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWarmed leaf:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roasted fragrance with a rich cinnamon character.\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 A direct, spice-forward opening with a firm structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMid-palate:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roasted warmth, a mineral impression, and a rounded texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lingering sweetness, returning spice, and a cooling sensation that may develop across successive sips.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eUnderstanding Yan Yun — Rock Rhyme\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe traditional term \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eYan Yun (岩韵), or “rock rhyme,”\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e describes the distinctive combination of flavor, texture, and lingering sensations associated with Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than referring to a single flavor, it is a way tea drinkers describe the overall character of the tea as it develops in the mouth and across multiple infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRat Meat Rougui is best approached slowly. Notice how the initial cinnamon-like spice changes, how the roasted notes develop, and how the finish evolves after each pour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Does “Rat Meat” Mean in Wuyi Tea Culture?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e“Rat Meat” is an unusual English rendering of the nickname associated with this Rougui tea. Its name reflects the distinctive naming traditions found in Wuyi rock tea culture, where tea names can connect with local stories, landscapes, and historical associations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCurious about the cultural story behind Rat Meat Rougui? Explore our guide to \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003eThe Twelve Zodiac Rougui of Wuyi Rock Tea\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e to learn how Wuyi tea traditions connect animal nicknames with mountain landscapes and tea culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe guide offers additional context for tea drinkers interested in the stories behind Rougui names and the broader heritage of Wuyi Yancha.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProduct Details \u0026amp; Tea Origin\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 武夷山天游峰肉桂\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 Tiānyóu Fēng 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 Tianyou Peak Rougui (Rat Meat 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, Fujian, China\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 August 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, as described for this tea\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe origin, harvest date, and tea-maker information identify this particular batch and provide useful context for tea enthusiasts comparing different Rougui expressions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Rat Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui responds well to attentive Gongfu brewing. Begin with the parameters below, then adjust according to the tea's intensity, your teaware, and your preferred balance of spice and sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Gongfu Brewing Parameters\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTeaware:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Porcelain gaiwan or a suitable Gongfu teapot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea-to-water ratio:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 5–6 g per 100–120 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater temperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 95–100°C \/ 203–212°F\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 Approximately 10–15 seconds\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 around 5–10 seconds when needed, tasting as you go\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInfusion count:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Several rounds; the number depends on the leaf, water, teaware, and brewing preferences\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Adjust the Flavor\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIf the tea tastes too strong or astringent:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shorten the infusion or reduce the amount of leaf slightly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIf the aroma feels restrained:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Check that the water is sufficiently hot and that the teaware is properly warmed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIf later infusions become too intense:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour completely after each steep and avoid leaving water standing on the leaves between rounds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe aim is not to extract as much as possible in one infusion. It is to let the tea reveal its changing aroma, texture, and finish over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a more detailed walkthrough, read our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/it\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eWuyi Oolong Gongfu Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/chatgpt.com\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eProper storage helps preserve the tea's aromatic character and protect it from moisture and unwanted odors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eKeep sealed:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Store the leaves in airtight, moisture-resistant packaging.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProtect from humidity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Keep the tea in a cool, dry environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAvoid direct sunlight and heat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Excessive exposure can affect aroma and flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eKeep away from strong odors:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Tea readily picks up surrounding aromas.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHandle with dry utensils:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Always use a clean, completely dry tea scoop.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStore separately:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Keep the tea away from strongly scented foods and other aromatic materials.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eVacuum-sealed packaging may be suitable when appropriate for the product and its packaging requirements. Roasted oolong can change during storage, but the result depends on the initial tea, roast level, moisture, packaging, and storage conditions. Long-term aging should not be assumed to improve every tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWho Is This Tea For?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRat Meat Rougui is particularly suited to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eExperienced Wuyi rock tea and Yancha drinkers\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRougui enthusiasts exploring cinnamon-spice aromatic profiles\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTea drinkers who enjoy structured, roast-forward flavors\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing sessions with multiple short infusions\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCollectors interested in Wuyi tea culture, cultivar differences, and regional tea traditions\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIf you are new to Rougui or prefer a gentler cup, begin with a slightly smaller amount of leaf and shorter infusions. Gradually adjust the brewing parameters until you find the balance you enjoy.\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\u003eRat Meat Rougui offers an opportunity to explore the relationship between cultivar, origin, roasting, and brewing technique. Pay attention to the changing spice, the texture of each infusion, and the lingering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more about \u003c\/span\u003e\u003ca href=\"\/it\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003eWhy Do So Many People Love Rock Tea?\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, learn how to brew with our \u003c\/span\u003e\u003ca href=\"\/it\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eWuyi Oolong Gongfu Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, or explore the \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/it\/collections\/oolong-tea\"\u003e\u003cstrong\u003eWuyi Oolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/chatgpt.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTake your time with each infusion. In Wuyi rock tea, the character of the leaf is revealed not in a single sip, but in the experience that unfolds across the session.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67757294223674,"sku":"OTCT-WYO-SRG2XV","price":35.27,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67757294256442,"sku":"OTCT-WYO-SRG2L","price":107.56,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67757294289210,"sku":"OTCT-WYO-SRG2C","price":212.12,"currency_code":"USD","in_stock":true},{"title":"250.g","offer_id":67757294321978,"sku":"OTCT-WYO-SRG2CCL","price":487.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/RatMeat_TianyouPeakRouguiWuyiRockTeaOolong_1.jpg?v=1792631395","url":"https:\/\/www.morimatea.com\/it\/products\/rat-meat-rougui-tianyou-peak-zhengyan-wuyi-rock-tea","provider":"MoriMa Tea | Born for You, Burn for MMT.","version":"1.0","type":"link"}