{"title":"武夷ウーロン茶","description":"\u003cp\u003eRocky Essence and Floral Fragrance: The Soul of Wuyi: Savoring Wuyi Oolong\u003cbr\u003e\u003cbr\u003eWuyi Oolong, commonly known as Wuyi Rock Tea, grows among the peaks and ravines of the Danxia landform in Wuyi Mountain, Fujian Province. Amidst swirling mists and rugged rock formations, the tea bushes drive their roots deep into the weathered rocky soil, absorbing mineral-rich nutrients that give rise to a unique \"rock rhyme\" (*yanyun*).\u003cbr\u003e\u003cbr\u003eIts defining characteristic is the interplay of \"rock-bone\" character and floral fragrance. \"Rock-bone\" does not refer to a literal taste of stone, but rather to the substantial, full-bodied, and multi-dimensional quality of the tea liquor; the taste is rich, mellow, and smooth, leaving a lingering, sweet aftertaste. The floral fragrance is understated and refined rather than ostentatious; through masterful processing—specifically the \"withering\/tossing\" (*zuoqing*) stage and traditional slow charcoal roasting—the aroma becomes deeply infused into the liquor, leaving a subtle, enduring fragrance on the lips and palate long after drinking.\u003cbr\u003e\u003cbr\u003eVisually, the tea leaves are tightly twisted and robust, displaying a lustrous greenish-brown hue. Upon brewing, the leaves reveal a distinctive \"green leaf with red edges,\" while the liquor ranges from a bright orange-yellow to a deep amber. As a pinnacle of semi-fermented teas, it harmoniously blends the fresh fragrance of green tea with the mellow sweetness of black tea, offering remarkable durability across multiple infusions—retaining its aroma even after seven steeps. Tasting Wuyi Oolong is not merely a sensory delight; it is a heartfelt tribute to the region's unique terroir and the wisdom of centuries-old tea-making traditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003ca href=\"\/ja\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003eLearn about Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWuyi Oolong, also known as Wuyi Rock Tea or Yancha, includes famous styles such as Rou Gui, Shui Xian, Da Hong Pao, Bai Ji Guan, and Shui Jin Gui. Learn more about the origins, cultivars, roasting styles, and brewing characteristics of Wuyi Rock Tea in our guide.\u003c\/p\u003e","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: 2026\/09\/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\/bai-ji-guan-four-famous-congs.jpg?v=1788077670"},{"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: 2026\/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\/rougui-wuyi-oolong-rock-tea.jpg?v=1788077685"},{"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: 2026\/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\/wuyi-da-hong-pao-oolong-tea.jpg?v=1788077652"},{"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: 2026\/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\/wuyi-shuixian-oolong-tea.jpg?v=1788077654"},{"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: 2026\/09\/12\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\/lao-cong-shui-xian-spring-tea.jpg?v=1788077788"},{"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: 2026\/09\/15\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\/tie-luo-han-iron-arhat-wuyi-rock-oolong.jpg?v=1788077911"},{"product_id":"shui-jin-gui","title":"Shui Jin Gui - Golden Water Turtle Wuyi Rock Oolong","description":"\u003cp\u003e\u003cstrong\u003eタイプ：\u003c\/strong\u003e ロックティーヤンチャa)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e栽培品種：\u003c\/strong\u003e  シュイジンギ\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e原点：\u003c\/strong\u003e 武夷山、福建省、中国\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e収穫日：\u003c\/strong\u003e \u003cstrong\u003e\u003cu\u003e2020\/10\/25春のお茶a)\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e保管方法：\u003c\/strong\u003e密閉、湿気防止、真空、単独\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eティーマスター：\u003c\/strong\u003e 江ギミング\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eシュイジンギの名前の由来\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShuiJinGuiは、ニウランピットの葛寨郷の崖の下半分に自生し、ラングヤンが所有しています。 ShuiJinGuiは清朝後期に有名であり、その所有権は帰属しますが、歴史にはまだ興味深い話があり、その結果、ShuiJinGuiはより高価です。 ShuiJinGuiティーツリーはTianxinyanのDuGezhaiに自生していると言われています。ある日、雨が急流に降り注ぎ、ピークティーガーデンの端が崩壊し、ティーツリーは水によってニウランケンの岩だらけの半分に押し寄せました。 LanGuYanの所有者は、当時の地形を使用して岩を発掘し、段階的に石段に開いていきました。石を使ってフェンスを作り、土で埋めてから、その木にShuiJinGuiという名前を付けます。 ShuiJinGuiの樹皮は灰色がかった白色で、枝はわずかに湾曲しており、葉は長方形で、エメラルドグリーンで光沢があり、品質は優れています。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cimg alt=\"jiang guiming\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/jiang-guiming.jpg?v=1504257121\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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\/shui-jin-gui-golden-water-turtle-oolong-tea.jpg?v=1788077876"},{"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: 2026\/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 – The Emperor’s Cut of Wuyi Rock Oolong","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān niú lán kēng ròu guì\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: 2026\/08\/31\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: #ff2a00;\"\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: #ff2a00;\"\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: #ff2a00;\"\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: #ff2a00;\"\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.\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 \u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":49363039224122,"sku":"OTWYO-NLKRG-YPTG01","price":97.57,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":49363039322426,"sku":"OTWYO-NLKRG-PJTG01","price":298.65,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":49363039486266,"sku":"OTWYO-NLKRG-ZCTG01","price":577.86,"currency_code":"USD","in_stock":true},{"title":"200g","offer_id":49363039551802,"sku":"OTWYO-NLKRG-CGTG01","price":1155.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/niu-lang-keng-rou-gui.jpg?v=1788160004"},{"product_id":"ma-tou-yan-rou-gui","title":"Ma Tou Yan Rou Gui – Wuyi Rock Oolong Tea | Horse Head Rock “Cinnamon” Yancha","description":"\u003cul\u003e\n\u003cli\u003eChinese: wǔ yí shān mǎ tóu yán ròu guì\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: 2026\/08\/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\u003eDiscovering the Treasures of Wuyi Rock Tea: A Journey to Ma Tou Yan Rou Gui\u003c\/h3\u003e\n\u003cp\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\u003cp\u003e\u003cstrong\u003eThe Majestic Landscape:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\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\u003cp\u003e\u003cstrong\u003eAn Ideal Environment for Tea:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\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\u003cp\u003e\u003cstrong\u003eFlavor Profile of Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\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\u003cp\u003e\u003cstrong\u003eBrewing Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\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\u003e\n\u003cp\u003e\u003cstrong\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\u003e\n\u003cp\u003e\u003cstrong\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\u003e\n\u003cp\u003e\u003cstrong\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\u003cp\u003e\u003cstrong\u003eSpecial Tips for Enjoying Ma Tou Yan Rou Gui:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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 \u003c\/div\u003e\n\u003c\/div\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15g","offer_id":49381134926138,"sku":"OTWYO-MTYRG-TG15","price":57.57,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":49381134991674,"sku":"OTWYO-MTYRG-TG50","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-TG20","price":679.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/Horse_Head_Rock_Cinnamon_09.jpg?v=1789111267"},{"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=\"\/ja\/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=\"\/ja\/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=\"\/ja\/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=\"\/ja\/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=\"\/ja\/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=\"\/ja\/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=1792670939"},{"product_id":"tiger-meat-rougui-huxiao-rock-rougui-wuyi-rock-oolong","title":"Tiger Meat Rougui — Huxiao Rock Rougui Wuyi Rock Oolong | Charcoal-Roasted Cinnamon Bark Yancha","description":"\u003ch1\u003e\u003cspan\u003eWuyi Huxiao Rock Rougui (Tiger Meat Rougui) — Charcoal-Roasted Wuyi Rock Oolong\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eA Distinctive Rougui from Huxiao Rock, Wuyi Mountain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWuyi Huxiao Rock Rougui (武夷山虎啸岩肉桂), also known as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eTiger Meat Rougui\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, is a traditional Wuyi rock oolong made from the Rougui (肉桂) tea cultivar. Originating from Wuyi, Fujian, China, this tea brings together the distinctive spicy aromatics of Rougui, the character associated with Huxiao Rock, and traditional-style charcoal roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown in Chinese tea culture for its expressive aroma and lingering finish, Rougui offers more than a simple cinnamon-like note. Its character unfolds through successive infusions, revealing layers of spice, roast, fragrance, liquor texture, and lingering sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor experienced Yancha drinkers, Tiger Meat Rougui offers an opportunity to explore a named rock-tea origin and the character of a celebrated Wuyi cultivar. For those who enjoy specialty coffee, dark chocolate, and other complex roasted flavors, its aromatic depth provides a rewarding new tasting experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山虎啸岩肉桂\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 Hǔxiào Yán 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 Huxiao Rock Rougui (Tiger 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 29, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Makes Huxiao Rock Rougui Special?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eHuxiao Rock: The Character of Wuyi Terroir\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHuxiao Rock (虎啸岩) is a distinctive rocky landscape within the Wuyi Mountain tea-growing region. In the world of Yancha, the identity of a tea is shaped by the relationship between its growing environment, cultivar, harvesting, and processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the defining concepts in Wuyi rock tea is \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eyan yun\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (岩韵), often translated as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003erock rhyme\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003erock character\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Rather than describing one particular flavor, it refers to the overall impression created by aroma, liquor texture, flavor development, and the lingering sensation after drinking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHuxiao Rock Rougui brings together a named growing origin and the characteristic aromatic identity of the Rougui cultivar. Its appeal lies in exploring how these elements come together in the cup, rather than relying on a single tasting note.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more about the culture and sensory character of Yancha in our guide to \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003eWhy Do So Many People Love Wuyi Rock Tea?\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRougui: A Signature Cinnamon-Like Aromatic Profile\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui (肉桂) is one of the best-known cultivars used to produce Wuyi rock tea. Its name means cinnamon bark and reflects the spicy aromatic character associated with the cultivar. No cinnamon needs to be added for this naturally occurring aromatic association to be appreciated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen tasting Tiger Meat Rougui, pay attention to the relationship between its spicy opening, roasted depth, developing fragrance, and lingering finish. Depending on the tea lot and brewing conditions, the experience may also suggest floral, fruity, or dark roasted notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe best way to understand Rougui is to taste it slowly across multiple infusions. As the leaves open, the balance between aroma, body, and aftertaste can change considerably.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore our guide to the \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eMain Types of Chinese Oolong Tea and How They Differ\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e to discover how Rougui fits into the wider world of Chinese oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional-Style Charcoal Roasting\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRoasting plays an important role in the craftsmanship of traditional Wuyi rock tea. It can contribute warmth, depth, and a more rounded aromatic profile while influencing how the tea's original fragrance develops during brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith Tiger Meat Rougui, the purpose of exploring the roast is to appreciate its relationship with the cultivar's spicy aromatics and the overall character of the liquor. A well-balanced cup should be evaluated as a whole: the aroma, the texture, the progression from one infusion to the next, and the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoasting intensity and individual perception can vary. For the clearest impression, taste the tea at different temperatures and avoid judging its full character from the first sip alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRead our guide to \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong Tea: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e to learn more about the influence of roasting on oolong tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Tiger Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is recommended for exploring the changing aroma and flavor of Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRecommended starting parameters\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 90–100 ml gaiwan\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\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 5 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFollowing infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Begin with short steeps and gradually adjust the time to suit your taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eUse freshly boiled water, preheat your brewing vessel if desired, and distribute the liquor evenly when pouring. Increase steeping time gradually as the leaves open.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring the session, pay attention to three elements:\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Notice the initial spicy fragrance and how it changes as the tea develops.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLiquor texture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Observe the balance of body, flavor intensity, and any perceived mineral character.\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 Allow a moment after swallowing to appreciate the lingering aroma and sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eThese observations can help you understand the character of this Rougui beyond its initial roast or spice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more detailed instructions, visit our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eGongfu-Style Oolong Tea Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.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\u003eWhen to Enjoy Tiger Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor focused tea sessions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTiger Meat Rougui is well suited to a Gongfu session when you want to pay attention to the evolution of a tea. Multiple short infusions let you explore its changing aroma, texture, and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAfter a meal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts spicy and roasted character makes it a satisfying choice for an unhurried tea break after eating. Adjust the brewing strength to your preference.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor lovers of bold, complex flavors\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you enjoy specialty coffee, dark chocolate, or oak-aged spirits, you may appreciate the interplay of roast, spice, body, and lingering aroma. These are sensory comparisons rather than claims that the flavors are identical.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFor a Wuyi rock tea collection\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTiger Meat Rougui is an interesting choice for drinkers exploring named Rougui expressions and the diversity of Wuyi rock tea. Compare it with other Rougui teas to discover how origin and processing can influence the experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage and Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eStore Tiger Meat Rougui in an airtight, food-safe container in a cool, dark, dry, odor-free place. Keep it away from direct sunlight, humidity, heat, and strong odors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigeration is generally unnecessary when the tea is properly sealed and stored in stable conditions. After opening, reseal the packaging promptly to protect the leaves from moisture and unwanted aromas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the tea arrives with a pronounced roasted aroma, you may allow it to rest in its sealed packaging before brewing. The ideal resting period depends on the tea and its packaging, so taste and evaluate it rather than relying on a fixed waiting period.\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\u003eTiger Meat Rougui belongs to a rich tea tradition in which cultivar names, growing locations, craftsmanship, and tasting vocabulary all contribute to a tea's identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more about the distinctive names and cultural background of Rougui in our guide to the \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eTwelve Zodiac Rougui of Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can also browse our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eOolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e to explore more Chinese oolongs and continue your journey through Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDiscover Wuyi Huxiao Rock Rougui (Tiger Meat Rougui): a traditional-style charcoal-roasted Yancha that invites you to explore Rougui's spicy aromatics, evolving character, and the enduring appeal of Wuyi rock tea.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67759588999482,"sku":"OTCT-WYO-HXYG2SW","price":23.27,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67759589032250,"sku":"OTCT-WYO-HXYG2WS","price":75.56,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67759589065018,"sku":"OTCT-WYO-HXYG2YB","price":147.12,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67759589097786,"sku":"OTCT-WYO-HXYG2BJ","price":335.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/TigerMeat_HuxiaoRockRouguiWuyiRockTeaOolong_1.jpg?v=1792671712"},{"product_id":"rabbit-meat-rougui-tiantu-peak-zhengyan-wuyi-rock-oolong","title":"Rabbit Meat Rougui — Tiantu Peak Zhengyan Wuyi Rock Oolong","description":"\u003ch1\u003e\u003cspan\u003eRabbit Meat Rougui — Tiantu Peak Zhengyan Wuyi Rock Oolong\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eBright Cinnamon Aromatics, Silky Texture \u0026amp; a Lingering Mineral-Sweet Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRabbit Meat Rougui is a distinctive expression of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRougui (肉桂), the cinnamon-aromatic cultivar of Wuyi rock tea\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, associated with Tiantu Peak (天徒峰) in Wuyi Mountain, Fujian, China. Within the colorful vocabulary of Wuyi tea culture, animal nicknames offer an engaging way to explore the different personalities attributed to Rougui from different growing locations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnown as “Rabbit Meat,” this Tiantu Peak Rougui is presented as a brighter, more lifted expression of the cultivar, emphasizing cinnamon-like aromatics, a smooth-feeling liquor, and a lingering finish rather than sheer roast intensity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor drinkers who find some Rougui teas overly sharp, bitter, or heavily roasted, this tea offers a different direction to explore. Its appeal lies in the balance between aromatic clarity, spice, texture, and the evolving character of successive infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Highlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":20,\"end\":48}]'\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山天突峰肉桂\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":49,\"end\":92}]'\u003e\u003cstrong\u003e\u003cspan\u003ePinyin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wǔyí Shān Tiān tū fēng Ròuguì\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":93,\"end\":157}]'\u003e\u003cstrong\u003e\u003cspan\u003eEnglish Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wuyi Tiantu Peak Rougui (Rabbit Meat Rougui)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":158,\"end\":196}]'\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 data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":197,\"end\":224}]'\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 data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":225,\"end\":258}]'\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 data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":259,\"end\":297}]'\u003e\u003cstrong\u003e\u003cspan\u003eHarvest Date:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e September 15, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":298,\"end\":327}]'\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 data-pm-slice='1 1 [\"list\",{\"spread\":false,\"start\":20,\"end\":382},\"regular_list_item\",{\"start\":328,\"end\":382}]'\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Makes Rabbit Meat Rougui Different?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eTiantu Peak: Exploring the Character of a Named Growing Location\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIn Wuyi rock tea culture, a tea's identity extends beyond its cultivar. Growing location, local conditions, plant material, harvesting, and processing all contribute to the finished tea's character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTiantu Peak Rougui offers an opportunity to explore a named-location expression of this celebrated cultivar. Rather than judging the tea by roast strength alone, pay attention to how its aroma develops, how the liquor feels across the palate, and what remains after swallowing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe concept of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eyan yun\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (岩韵), commonly translated as rock rhyme or rock character, is central to appreciating Wuyi Yancha. It describes an overall impression formed by aroma, texture, flavor development, and lingering finish rather than one isolated tasting note.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more about this tradition in our guide to \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003eWhy Do So Many People Love Wuyi Rock Tea?\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRougui: Cinnamon-Like Spice with Aromatic Clarity\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui (肉桂) is one of the best-known cultivars used to produce Wuyi rock oolong. Its name means cinnamon bark and reflects the spicy aromatic character associated with the cultivar; cinnamon is not an added ingredient.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this Rabbit Meat expression, the intended tasting direction is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebright, lifted, and aromatic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with the cinnamon-like character remaining distinct from the roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs you taste, look for three complementary dimensions:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCinnamon-like lift:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A lively spicy aroma that establishes the tea's Rougui identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSilky-feeling texture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A smooth impression on the palate when the tea is brewed to your preference.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLingering finish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A developing aftertaste that may suggest sweetness and mineral character.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe balance of these qualities depends on the tea lot, brewing parameters, and individual perception. Short, controlled infusions are a useful starting point for exploring its aromatic detail.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo understand how Rougui fits into the wider world of Chinese tea, explore our guide to the \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eMain Types of Chinese Oolong Tea and How They Differ\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eYoung-Vine Rougui: A Different Perspective on the Cultivar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is described as being made from Rougui plant material under 30 years old. Plant age is one aspect of a tea's background, but it does not determine quality or flavor on its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe value of tasting a younger-vine expression is the opportunity to explore how its aromatic profile, texture, and processing come together in the cup. Here, the intended style emphasizes a clear cinnamon-like aroma and a lively character rather than relying on a heavy roast to dominate the experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a useful comparison, taste this tea alongside another Rougui from a different growing location. Keep the brewing vessel, water temperature, leaf-to-water ratio, and infusion timing as consistent as possible. This makes differences in aroma and texture easier to observe without assuming that one location must always taste a certain way.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional-Style Charcoal Roasting by Liu Guoying\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRoasting is an important part of traditional Wuyi rock tea craftsmanship. It influences aromatic expression, roasted depth, and the balance between a cultivar's original character and the finished tea's warmth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Rabbit Meat Rougui is described as traditionally charcoal-roasted by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLiu Guoying\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The intended profile emphasizes the cinnamon-like aromatic character while retaining a smooth-feeling texture and a lingering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than treating roast intensity as a measure of quality, consider how well the roast integrates with the tea. A balanced cup should allow you to appreciate the relationship between spice, aroma, body, and aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more about how roasting affects aroma and flavor in our guide to \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong Tea: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Rabbit Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is an excellent way to explore the aromatic progression of Tiantu Peak Rougui. Use short infusions at first, then adjust according to the tea's response.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRecommended brewing parameters\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 120–150 ml gaiwan or small teapot\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\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst three infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 8–15 seconds each\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFollowing infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase steeping time gradually according to taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eA Simple Tasting Method\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e1. Begin with aroma.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Preheat your brewing vessel if desired and notice the dry-leaf and warmed-leaf fragrance. Look for the cinnamon-like aromatic character associated with Rougui.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e2. Keep the first infusions short.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Begin at the lower end of the recommended steeping range. If the liquor tastes too light, increase the next infusion slightly; if it tastes too intense, shorten the pour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e3. Follow the texture.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Notice whether the liquor feels light, rounded, or substantial. Allow the tea to cool slightly before assessing its full flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e4. Observe the finish.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e After swallowing, pay attention to the persistence of the aroma and any lingering sweetness or mineral impression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe aim is not to force a particular flavor but to discover the balance that this lot offers under your brewing conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more detailed guidance, see our \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eGongfu-Style Oolong Tea Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhen to Choose Rabbit Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eFor Drinkers Who Find Some Rougui Too Intense\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIf your previous experience with Rougui involved excessive bitterness, a drying finish, or an overpowering roast, try a more controlled brewing approach with this tea. Its intended aromatic direction makes it an interesting candidate for exploring the cultivar from a different perspective.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStart with short infusions and adjust gradually. Even a well-made tea can become bitter or astringent if brewed too strongly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFor Gongfu Brewing and Cultivar Comparisons\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRabbit Meat Rougui is suited to focused gaiwan sessions in which you can follow the development of spice, aroma, texture, and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a more informative comparison, taste it alongside another Rougui from a different named location. The differences you notice may reflect the combined influence of growing conditions, plant material, and processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFor Exploring Zhengyan Wuyi Rock Tea\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFor drinkers moving beyond blended oolongs, a named-location Rougui offers a way to explore how cultivar identity and origin are presented in Wuyi tea culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe most rewarding approach is to compare teas thoughtfully rather than assuming that every tea from a particular location will share an identical profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFor a Gift with a Story\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe nickname “Rabbit Meat” makes this tea an engaging conversation starter for anyone interested in Chinese tea culture. Paired with its Rougui identity and traditional charcoal-roasting style, it offers a distinctive introduction to the language and traditions of Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more about the colorful naming traditions surrounding Rougui in our guide to the \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eTwelve Zodiac Rougui of Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCare \u0026amp; Storage\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eAllow the Tea to Rest if Needed\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eA freshly roasted oolong may show a pronounced roast aroma immediately after arrival. If that character feels too prominent, allow the tea to rest in its sealed packaging in a cool, dry, odor-free place before tasting again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA short resting period may change the balance you perceive, but the ideal duration depends on the tea's processing and packaging. There is no fixed waiting period that guarantees a better cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eKeep It Sealed, Dark, and Dry\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eStore Rabbit Meat Rougui in an airtight, food-safe container away from sunlight, heat, moisture, and strong odors. A cupboard away from the stove and sink is a practical choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvoid unnecessary exposure to humid air. Refrigeration is generally unnecessary when the tea is properly sealed and stored under stable conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse Dry Tea Utensils\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAlways handle the leaves with a dry scoop or spoon. Avoid introducing water or moisture into the storage container, and reseal the package promptly after each use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGood storage practices help protect the tea's aroma and maintain its condition over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eExplore More Chinese Oolong Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRabbit Meat Rougui offers one way to explore the diversity of Wuyi rock tea through cultivar, named origin, roasting, and tasting experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eContinue your exploration with our \u003c\/span\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eOolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, or learn more about the traditions behind Wuyi rock tea through our related guides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eExplore Rabbit Meat Rougui — a Tiantu Peak Rougui with a bright cinnamon-like aromatic direction, smooth-feeling texture, and the layered character of traditional Wuyi rock oolong.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67760272376122,"sku":"OTCT-WYO-TYFG2SW","price":21.25,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67760272408890,"sku":"OTCT-WYO-TYFG2WS","price":67.57,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67760272441658,"sku":"OTCT-WYO-TYFG2YB","price":128.65,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67760272474426,"sku":"OTCT-WYO-TYFG2BJ","price":298.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/RabbitMeat_TiantuPeakRouguiWuyiRockTeaOolong_1.jpg?v=1792672175"},{"product_id":"dragon-meat-rougui-jiulongke-rougui-wuyi-rock-oolong-tea","title":"Dragon Meat Rougui — Jiulongke Rougui | Zhengyan Wuyi Rock Oolong Tea","description":"\u003ch1\u003e\u003cspan\u003eWuyi Jiulongke Rougui “Dragon Meat” — Zhengyan Wuyi Rock Oolong Tea\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eA Traditional Charcoal-Roasted Rougui from Jiulongke, Wuyi\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan\u003eWhat This Tea Is\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWuyi Jiulongke Rougui, also known as Dragon Meat Rougui, is a traditional-style charcoal-roasted Wuyi rock oolong from Jiulongke, Wuyi, Fujian, China. Made from the Rougui (肉桂) cultivar, this tea brings together the distinctive character of Wuyi Yancha with a roasting style valued by experienced rock tea drinkers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJiulongke is closely associated with Wuyi’s renowned Da Hong Pao growing area. For drinkers exploring Wuyi rock tea, this Rougui offers an opportunity to experience the interplay of cultivar character, growing environment, and charcoal-roasting craft in a traditional gongfu tea session.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRougui is known for its lively, spice-led aromatic profile. Depending on the harvest and roast, its character may suggest cinnamon bark, warm spice, ripe fruit, or a lingering mineral-like finish. Take time to notice how its aroma, texture, and aftertaste develop over successive infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山九龙窠肉桂\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 Jiǔlóngkē 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 Jiulongke Rougui (Dragon 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 September 25, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eOrigin, Cultivar \u0026amp; Craft\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eJiulongke and Wuyi Rock Tea\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWuyi rock tea, or Yancha (岩茶), comes from the Wuyi region of Fujian, China. Its identity is shaped by cultivar, growing conditions, processing, and roasting. Jiulongke is a well-known place name within Wuyi’s celebrated rock tea landscape and is associated with the area famous for Da Hong Pao.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe term \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eyan yun\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (岩韵), often described as the distinctive character or lingering resonance of Wuyi rock tea, is best explored through tasting rather than a single fixed flavor definition. Pay attention to the relationship between aroma, mouthfeel, and the finish that remains after swallowing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more in our guide: \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/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:\/\/www.morimatea.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRougui Cultivar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui (肉桂) is one of the best-known Wuyi rock tea cultivars. Its name is associated with cinnamon, and its aromatic profile can be spicy and expressive. The final cup varies with origin, harvest, processing, and roast. This makes Rougui an interesting cultivar for comparing how different Wuyi growing areas and roasting styles influence the finished tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore the broader tea family in \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eWhat Are the Main Types of Chinese Oolong Tea and How Do They Differ?\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional-Style Charcoal Roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis tea is finished using a traditional-style charcoal roast by tea master Liu Guoying, according to the product information. Roasting can shape the balance between aromatic intensity, roast character, and the cultivar’s underlying flavor. The aim is to develop a harmonious cup while retaining the tea’s individual character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo understand how roast level can influence aroma and flavor, read \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Wuyi Jiulongke Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis tea is particularly suited to gongfu-style brewing, where multiple short infusions allow its changing aromas and flavors to unfold.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Starting Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 5–7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100–120 ml porcelain gaiwan or small Yixing teapot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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\u003eRinse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Optional quick rinse\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\u003eFollowing infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase gradually according to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDrain each infusion completely before the next. Adjust the leaf quantity and steeping time to suit your vessel and preferred intensity. If the tea tastes too strong or astringent, shorten the infusion; if it tastes too light, extend the next one slightly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe number of infusions depends on leaf quantity, water, vessel, and brewing technique. Follow the leaves as the flavor develops through the session.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a step-by-step method, see our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eWuyi Oolong Gongfu-Style Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.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\u003eWhen to Enjoy It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSet aside time for a focused tasting, a quiet morning, or a gongfu tea session shared with friends. This Rougui is suitable for drinkers who enjoy exploring the relationship between spice-led aromas, roasting, and the lingering finish characteristic of Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you are new to Yancha, start with a moderate amount of leaf and short infusions. Tasting it alongside a lighter-roasted oolong can help you recognize how roasting changes the overall impression of a tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep the tea in an airtight container in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Close the package promptly after each use and use a clean, dry scoop to handle the leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvoid exposing the tea to humidity or repeated temperature changes. Refrigeration is generally unnecessary for everyday storage and can introduce condensation if the tea is not handled carefully.\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\u003eDiscover more styles and cultivars in our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eOolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, and explore our \u003c\/span\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e to learn more about oolong varieties, origins, and brewing.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67760541991226,"sku":"OTCT-WYOLR-JLKG2SW","price":38.57,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67760542023994,"sku":"OTCT-WYOLR-JLKG2WS","price":125.65,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67760542056762,"sku":"OTCT-WYOLR-JLKG2YB","price":238.28,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67760542089530,"sku":"OTCT-WYOLR-JLKG2BJ","price":555.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/DragonMeat_JiulongkeRouguiWuyiRockTeaOolong_1.jpg?v=1792672554"},{"product_id":"snake-meat-rougui-shexing-jian-rougui-wuyi-rock-oolong-tea","title":"Snake Meat Rougui — Shexing Jian Rougui Wuyi Rock Oolong Tea","description":"\u003ch1\u003e\u003cspan\u003eWuyi Shexing Jian Rougui “Snake Meat” — Zhengyan Wuyi Rock Oolong Tea\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eA Traditional Charcoal-Roasted Rougui from Shexing Jian, Wuyi\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Is Snake Meat (She Rou) Rougui?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSnake Meat (She Rou, 蛇肉)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a distinctive nickname associated with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eShexing Jian (蛇形涧, Snake-Shaped Gorge)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a narrow, winding ravine in the Matoan (马头岩) area of Wuyi Mountain, Fujian, China. This tea is made from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRougui (肉桂) cultivar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, one of the best-known cultivars of Wuyi Rock Tea, celebrated for its characteristic cinnamon-like aroma and layered mineral, floral, fruity, and woody notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShexing Jian's winding landscape provides a natural explanation for the name “Snake Meat.” Rather than identifying a separate tea cultivar, the nickname connects this Rougui tea with the distinctive geography and tea culture of Wuyi Mountain. The area's narrow gorge and mountain terrain give the name a memorable sense of place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, Snake Meat Rougui offers a fine cinnamon fragrance accompanied by floral and orchard-fruit nuances, with almond-skin character and a lingering woody finish. Its appeal lies in the relationship between the Rougui cultivar, the growing environment of Shexing Jian, and the traditional charcoal-roasting style.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSnake Meat and the Twelve Zodiac Rougui of Wuyi Rock Tea\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSnake Meat is also part of the colorful tradition of animal-themed nicknames associated with Wuyi Rougui. Names such as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSnake Meat, Dragon Meat, Tiger Meat, Horse Meat, and Beef\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e help tea drinkers distinguish celebrated teas by their associated locations, local stories, and tea-community traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese names are not an official classification of twelve separate Rougui cultivars. Their origins and interpretations can vary, and some stories are rooted in tea folklore rather than documented historical fact. The Snake Meat name is particularly evocative because of its association with the winding landscape of Shexing Jian.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a closer look at this naming tradition and the stories behind the animal-themed Rougui teas, read our guide: \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003e\u003cspan\u003eThe Twelve Zodiac Rougui of Wuyi Rock Tea: A Little Animal Underworld in One Brew\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山蛇形涧肉桂\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 Shéxíng Jiàn 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 Shexing Jian Rougui (Snake 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 Mountain, Fujian, China\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrowing Area:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shexing Jian, Matoan (马头岩)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHarvest Date:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e September 22, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eOrigin, Cultivar \u0026amp; Craft\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eShexing Jian: A Distinctive Wuyi Growing Site\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWuyi Rock Tea is shaped by more than cultivar alone. The growing site, surrounding terrain, local growing conditions, and tea-making choices all contribute to the character of the finished tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShexing Jian, located in the Matoan area of Wuyi Mountain, is associated with a narrow, winding gorge. Its distinctive landscape is also reflected in the tea's nickname, Snake Meat. For drinkers interested in comparing Wuyi Rougui teas, this connection between name and place offers a useful starting point for exploring how teas from different growing sites may differ.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more about the broader character of Wuyi Rock Tea in our guide, \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003e\u003cspan\u003eWhy Do So Many People Love Rock Tea?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRougui: The Cinnamon-Aromatic Cultivar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui (肉桂), often translated as Cinnamon Bark, is a celebrated Wuyi tea cultivar known for its distinctive cinnamon-like fragrance. Depending on growing conditions and processing, Rougui can also express floral, fruity, roasted, mineral, and woody characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSnake Meat Rougui brings this cultivar identity together with its association with Shexing Jian. Its fine cinnamon aroma forms the central thread of the tasting experience, while fruit, floral, and woody notes add depth and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional-Style Charcoal Roasting\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTraditional-style charcoal roasting is an important part of this tea's production profile. Roasting influences how a Rougui's aromatic qualities develop and how its fragrance, body, and finish come together in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn Snake Meat Rougui, the intended tasting profile centers on cinnamon fragrance supported by floral and orchard-fruit nuances, almond-skin character, and a woody finish. The result is a layered Wuyi Rock Tea to explore slowly across multiple infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor Profile: Cinnamon, Fruit \u0026amp; Woody Depth\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSnake Meat Rougui is suited to drinkers who enjoy the characteristic fragrance of Rougui and want to explore the relationship between cultivar, growing site, and roasting style.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fine cinnamon fragrance with floral nuances.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFlavor:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cinnamon-led, with orchard-fruit and almond-skin notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A layered profile that develops across successive infusions.\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 woody character.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOverall Impression:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Aromatic, structured, and well suited to attentive Gongfu-style brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThese tasting notes are a guide rather than a guarantee of identical impressions for every drinker. Water, brewing parameters, storage, and individual perception can all influence the flavors you notice.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Snake Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is a good way to explore the changing aroma and flavor of Snake Meat Rougui over several short infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Gongfu Brewing Method\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 7–8 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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\u003eTeaware:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gaiwan or small Yixing teapot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInitial Infusion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 5–8 seconds after any optional quick rinse\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFollowing Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Begin with short steeps and gradually increase the time according to taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eStep-by-Step Instructions\u003c\/span\u003e\u003c\/h3\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWarm the teaware.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Rinse your gaiwan or teapot with hot water to warm it, then discard the water.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAdd the tea.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Place 7–8 g of Snake Meat Rougui into a 100–120 ml brewing vessel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRinse if desired.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A quick rinse can help warm and awaken the leaves. Discard the rinse water.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrew the first infusion.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Use water at 95–100°C and begin with a short steep of approximately 5–8 seconds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAdjust each subsequent infusion.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase the steeping time gradually, tasting as you go. Avoid assuming that every infusion needs the same duration.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eObserve the progression.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pay attention to how the cinnamon aroma, fruity and floral nuances, and woody finish change through repeated infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eThese parameters are starting points, not fixed rules. Adjust the leaf-to-water ratio and steeping time to suit your teaware and preferred strength.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more guidance on the equipment and technique used for Chinese tea, explore our Chinese tea brewing resources.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhen to Enjoy Snake Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSnake Meat Rougui is a thoughtful choice for a focused tea session, especially for drinkers who appreciate aromatic Wuyi oolongs and the distinctive cinnamon character of Rougui.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is particularly suitable for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGongfu tea sessions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Explore the changing aroma and flavor over multiple infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eComparative tastings:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Compare Rougui teas associated with different Wuyi growing sites.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea education:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Learn how cultivar, growing location, and roasting style contribute to a tea's identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eQuiet afternoon brewing:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Enjoy a layered cup at a relaxed pace.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIt can also be an interesting addition to a tasting of the animal-named Rougui teas, allowing you to explore the stories and geographical associations behind names such as Snake Meat and Dragon Meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eTo preserve the tea's aroma and flavor:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eStore in an airtight, food-safe container.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eKeep away from direct sunlight, heat, moisture, and strong odors.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eClose the container promptly after each use.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAvoid storing tea near spices, coffee, or other strongly scented products.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eUse a clean, dry tea scoop when handling the leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eGood storage helps protect the tea's aromatic character over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFrequently Asked Questions\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eIs Snake Meat a separate Rougui cultivar?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNo. Snake Meat is a nickname associated with Rougui tea from Shexing Jian. Rougui (肉桂) is the cultivar; Snake Meat refers to the tea's distinctive naming and geographical association.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy is it called Snake Meat Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe name is associated with Shexing Jian (蛇形涧), a narrow, winding gorge in the Matoan area of Wuyi Mountain. The landscape evokes the image of a snake and provides a geographical context for the nickname.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Snake Meat part of the Twelve Zodiac Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIt is included in the animal-themed naming tradition discussed in MoriMa Tea's guide to the Twelve Zodiac Rougui. This is a cultural and tea-community naming tradition, not an official classification of twelve separate Rougui cultivars. Interpretations and origin stories can vary.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is the best way to brew Snake Meat Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing with a gaiwan or small teapot is a good starting point. Try 7–8 g of tea with 100–120 ml of water at 95–100°C, beginning with a short infusion and gradually adjusting the steeping time to taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Snake Meat Rougui taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIts intended profile centers on fine cinnamon fragrance, with floral and orchard-fruit nuances, almond-skin character, and a lingering woody finish. The exact balance may vary with brewing conditions and individual perception.\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\u003eDiscover the geography, flavors, and naming traditions behind Wuyi Rock Tea through these MoriMa Tea guides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003e\u003cspan\u003eThe Twelve Zodiac Rougui of Wuyi Rock Tea: A Little Animal Underworld in One Brew\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e — Explore the animal-themed Rougui nicknames, including Snake Meat, Dragon Meat, and other names associated with Wuyi tea culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/ja\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003cstrong\u003e\u003cspan\u003eWhy Do So Many People Love Rock Tea?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e — Learn about Wuyi Rock Tea's distinctive flavors, cultivars, growing environments, and roasting traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-are-wuyi-teas-and-what-makes-wuyi-rock-tea-different-from-other-oolongs\"\u003e\u003c\/a\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-wuyi-teas-and-what-makes-wuyi-rock-tea-different-from-other-oolongs\"\u003eWhat Are Wuyi Teas and What Makes Wuyi Rock Tea Different from Other Oolongs?\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Understand the defining characteristics of Wuyi tea and how it fits within the wider world of Chinese oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eSnake Meat Rougui offers a way to explore Wuyi Rock Tea through both flavor and place: the cinnamon character of the Rougui cultivar, the winding landscape of Shexing Jian, and the traditional charcoal-roasting style that shapes the finished tea.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67769711919418,"sku":"OTCT-WYORT-SXJG2SW","price":19.87,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67769711952186,"sku":"OTCT-WYORT-SXJG2WS","price":63.25,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67769711984954,"sku":"OTCT-WYORT-SXJG2YB","price":117.68,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67769712017722,"sku":"OTCT-WYORT-SXJG2BJ","price":256.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/SnakeMeatRougui_ShexingjianRougui_ZhengyanWuyiRockOolongTea00.jpg?v=1792727381"},{"product_id":"lamb-meat-rougui-sanyang-peak-rougui-wuyi-rock-oolong-tea","title":"Lamb Meat Rougui — Sanyang Peak Rougui | Zhengyan Wuyi Rock Oolong Tea","description":"\u003ch1\u003e\u003cspan\u003eWuyi Sanyang Peak Rougui (Lamb Meat Rougui) — Zhengyan Wuyi Rock Oolong Tea\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eWhat This Tea Is — and Who It’s For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWuyi Sanyang Peak Rougui, also known as Lamb Meat Rougui (羊肉), is a Rougui (肉桂) oolong presented in a traditional-style charcoal-roasted profile. Originating from Wuyi, Fujian, China, it is intended for tea drinkers who want to explore the relationship between Rougui’s spice-led aroma, roasting, and the distinctive character of Wuyi rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRougui is widely associated with cinnamon-like spice, but a well-crafted cup can offer more than a single aromatic note. Depending on the leaf material and processing, its profile may develop toward warm spice, ripe fruit, a rounded texture, and a lingering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you are an experienced Yancha drinker or beginning to explore Wuyi rock tea, this tea is best enjoyed through multiple short infusions, allowing its aroma and flavor to unfold gradually.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山三仰峰肉桂\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 Sānyǎng 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 Sanyang Peak Rougui (Lamb 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 September 18, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eOrigin, Cultivar \u0026amp; Craft\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eSanyang Peak and Wuyi Rock Tea\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWuyi rock tea, known as Yancha (岩茶), comes from the Wuyi region of Fujian, China. Its character reflects the interaction of cultivar, growing environment, processing, and roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSanyang Peak is associated with Wuyi’s mountain landscape. The terms \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eZhengyan\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (正岩) and \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eyan yun\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (岩韵) are often used when discussing Wuyi rock tea: Zhengyan refers to a recognized core growing-area classification, while yan yun describes the distinctive overall character and lingering impression associated with rock tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExact growing-site and Zhengyan claims depend on the provenance of the particular batch. For this product, confirm the supplier’s origin documentation before presenting core-zone status as independently verified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more about the character of Wuyi rock tea in \u003c\/span\u003e\u003ca href=\"\/ja\/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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eExplore the Twelve Zodiac Rougui Series\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eLamb Meat Rougui is presented as part of the Twelve Zodiac Rougui series, which explores Wuyi Rougui through distinctive tea names and their associated stories. The series offers another way to discover the diversity of Rougui and the character associated with different Wuyi tea identities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore the full story in our article: \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eTwelve Zodiac Rougui: Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRougui Cultivar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui (肉桂) is one of the best-known Wuyi rock tea cultivars. Its name is associated with cinnamon, and its aroma can range from bright, spicy notes to a warmer, more rounded profile depending on the material and processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than expecting every Rougui to taste identical, compare its aroma, body, roast character, and finish. These differences make Rougui an especially useful cultivar for exploring variation within Wuyi Yancha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more in \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eWhat Are the Main Types of Chinese Oolong Tea and How Do They Differ?\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional Charcoal Roasting and Resting\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAccording to the supplied product information, this tea is finished with a traditional-style charcoal roast by tea master Liu Guoying. Roasting influences the balance between aromatic intensity, roast character, and the cultivar’s underlying profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe original product notes describe this tea as rested after roasting and ready to brew. If the resting period has been confirmed by the supplier, this detail can help customers understand how the tea is prepared before sale. No additional waiting period is needed unless the supplier recommends one for the specific batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo understand how roast level affects aroma and flavor, read \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor \u0026amp; Tasting Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eUse the following notes as a guide rather than a guarantee; the experience may vary with brewing conditions and individual perception.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDry Leaf:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Compact, twisted leaves with a dark, roasted appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cinnamon-like spice and warm roasted notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLiquor:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Amber to orange-amber, depending on infusion strength.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePalate:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Look for a balance of spice, roast, body, and possible fruit-like notes.\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 Notice how the aftertaste develops and whether a lingering mineral-like impression emerges.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFor a more revealing tasting, pay attention to how the first three infusions differ. The aroma may be more prominent early on, while later infusions can offer a softer, more rounded impression.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Wuyi Sanyang Peak Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is recommended for exploring the tea across several short infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Starting Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 5–6 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100–120 ml porcelain gaiwan or small Yixing teapot\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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\u003eRinse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Optional quick rinse of 5–10 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst three infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Start at approximately 10–15 seconds each\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFollowing infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Add around 5–10 seconds as needed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDrain the vessel completely after every infusion. Adjust the steeping time to the tea’s response rather than following a rigid schedule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the cup tastes too sharp, drying, or bitter, shorten the next infusion. If the flavor is too light, increase the steeping time gradually. The number of satisfying infusions will depend on the leaf, water, vessel, and brewing technique; six to eight infusions may be a useful tasting target, not a guaranteed result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more guidance, visit our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eWuyi Oolong Gongfu-Style Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.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\u003eWhen to Enjoy It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eEnjoy this Rougui during a focused tasting, a quiet morning, or a traditional gongfu tea session with friends. It is particularly suited to drinkers who enjoy comparing spice-led oolong cultivars and exploring the effect of roasting on aroma and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a useful comparison, taste it alongside a lighter-roasted oolong or another Rougui. Use the same water temperature and vessel size so that differences in the cup are easier to notice.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep the tea in an airtight container in a cool, dry place away from direct sunlight, moisture, heat, and strong odors. Reseal the package promptly after each use and handle the leaves with a clean, dry scoop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvoid humid storage conditions and condensation, which can affect the tea’s aroma and quality. Refrigeration is generally unnecessary for everyday storage.\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\u003eExplore more styles in our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eOolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, or visit our \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/pages\/chinese-oolong-tea-guide\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e to learn about oolong varieties, origins, and brewing techniques.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67770033406266,"sku":"OTCT-WYORT-SYFG2SW","price":23.56,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67770033439034,"sku":"OTCT-WYORT-SYFG2WS","price":75.35,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67770033471802,"sku":"OTCT-WYORT-SYFG2YB","price":147.27,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67770033504570,"sku":"OTCT-WYORT-SYFG2BJ","price":318.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/LambMeatRougui_SanyangPeakRouguiWuyiRockTeaOolong.jpg?v=1792740365"},{"product_id":"monkey-meat-rougui-shuilian-cave-rougui-wuyi-rock-oolong-tea","title":"Monkey Meat Rougui — Shuilian Cave Rougui | Wuyi Rock Oolong Tea","description":"\u003ch1\u003e\u003cspan\u003eWuyi Shuilian Cave Rougui (Monkey Meat Rougui) — Traditional Charcoal-Roasted Wuyi Rock Oolong\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eCinnamon-Like Spice, a Rich Mouthfeel \u0026amp; a Lingering Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDiscover Wuyi Shuilian Cave Rougui, also known as Monkey Meat Rougui, a traditional-style charcoal-roasted oolong made from the Rougui (肉桂) cultivar in Wuyi, Fujian, China. Known for its cinnamon-like aromatic character, Rougui offers a distinctive way to explore the depth and complexity of Wuyi Rock Tea, also called Yancha (岩茶).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name “Monkey Meat Rougui” is a nickname associated with this tea, not an ingredient. This tea is intended for drinkers who enjoy roasted oolong, warming spice, and the layered flavors that can develop through gongfu brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山水帘洞肉桂\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 Shuǐlián Dòng 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 Shuilian Cave Rougui (Monkey 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 September 28, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhat Makes Shuilian Cave Rougui Worth Exploring?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is one of the recognizable cultivars associated with Wuyi Rock Tea. Its characteristic cinnamon-like aroma, together with the influence of processing and roasting, creates a tea that can be explored across multiple infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShuilian Cave, also known as Water Curtain Cave, is a well-known place name in the Wuyi region. The exact growing plot and its classification should be confirmed through supplier documentation when precise site provenance is important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tea is presented as a traditional-style charcoal-roasted Rougui. Rather than relying on a single flavor description, try following how the roasted aroma, spice, mouthfeel, and finish change as the tea opens through successive infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more background, read \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/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:\/\/www.morimatea.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eExplore the Twelve Zodiac Rougui Series\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMonkey Meat Rougui is associated with the distinctive naming tradition used for the Twelve Zodiac Rougui series. These names offer a way to explore different Wuyi Rougui teas and the stories associated with their identities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRead the full introduction in our article: \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eTwelve Zodiac Rougui: Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you enjoy comparing cultivars, aromas, and roasting styles, you can also explore our \u003c\/span\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eOolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor \u0026amp; Tasting Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe following notes are a guide to the expected tasting experience. Actual aroma and flavor may vary with the batch, water quality, teaware, and brewing method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDry Leaf:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Dark, twisted leaves with warm roasted and cassia-like aromatic notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cinnamon-like spice layered with toasted-grain and roasted notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLiquor:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Amber to orange-amber, depending on leaf quantity and infusion time.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMouthfeel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A rounded, satisfying texture when brewed to the desired strength.\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 A lingering impression of spice and sweetness that may become more noticeable as the tea cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eHow the Flavor Develops\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst infusion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Notice the initial roasted aroma and warming spice. Keep the infusion short to avoid overwhelming the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMiddle infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e As the leaves open, explore how the cinnamon-like character, roasted notes, and mouthfeel interact.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLater infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase steeping time gradually to discover what remains in the aroma and flavor. The number of satisfying infusions depends on the tea and your brewing preferences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo understand how roast affects the character of oolong, read \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Shuilian Cave Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is well suited to gongfu-style brewing, where small amounts of water and short infusions let you follow the tea's changing character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eGongfu Brewing — Recommended\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 6–7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100–120 ml porcelain gaiwan or small teapot\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\u003eRinse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Optional quick rinse; discard the water\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst Three Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Start with approximately 5–10 seconds each\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLater Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase by 3–5 seconds at a time, adjusting to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThese timings are starting points rather than strict rules. If the tea tastes too strong or drying, shorten the infusion. If it tastes weak, adjust the leaf-to-water ratio or extend the steep slightly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWestern-Style Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3–4 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater Temperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 95°C (203°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 Start with 2 minutes, then adjust to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRe-steeping:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Try additional infusions with gradually longer steeping times\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFor more detailed instructions, see our \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eOolong Tea Gongfu-Style Brewing Guide\u003c\/strong\u003e\u003c\/a\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\u003eStore your tea in a clean, airtight, opaque container in a cool, dry place. Keep it away from direct sunlight, moisture, strong odors, and excessive heat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvoid refrigerating the tea unless it is professionally packaged for refrigerated storage. When handling the leaves, use dry utensils and reseal the container promptly after each use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFrequently Asked Questions\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is Monkey Meat Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eMonkey Meat Rougui is a nickname used for this Shuilian Cave Rougui product. The tea itself is made from the Rougui oolong cultivar; the nickname does not indicate that the tea contains meat or added flavoring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat type of tea is Shuilian Cave Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIt is presented as Wuyi Rock Tea (Yancha), a Chinese oolong tea made from the Rougui cultivar and traditionally associated with a cinnamon-like aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should I brew Monkey Meat Rougui?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFor gongfu brewing, start with 6–7 g of tea in a 100–120 ml gaiwan, using 95–100°C water and short initial infusions. Adjust the steeping time according to taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow is charcoal-roasted Rougui different from lightly roasted oolong?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCharcoal roasting can contribute deeper toasted aromas and a more pronounced roasted character. The final profile depends on the leaf, processing, and roast. Compare styles in our guide to \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow can I learn more about Chinese oolong tea?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eStart with our \u003c\/span\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e for an introduction to oolong tea styles, cultivars, and brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDiscover More Wuyi Rock Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eExplore the character of Rougui through its cinnamon-like aroma, traditional-style charcoal roast, and evolving gongfu infusions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003c\/a\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eRead: Twelve Zodiac Rougui — Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eLearn: Main Types of Chinese Oolong Tea and How They Differ\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eBrowse the Oolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDiscover more traditional Chinese oolong teas at MoriMa Tea.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67770917454138,"sku":"OTCT-WYORT-SLDG2SW","price":28.57,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67770917486906,"sku":"OTCT-WYORT-SLDG2WS","price":88.65,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67770917519674,"sku":"OTCT-WYORT-SLDG2YB","price":165.28,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67770917552442,"sku":"OTCT-WYORT-SLDG2BJ","price":397.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/LambMeatRougui_SanyangPeakRouguiWuyiRockTeaOolong_e3dcbe98-7820-494d-80de-c599024581b9.jpg?v=1792744678"},{"product_id":"chicken-meat-rougui-jigong-rock-rougui-wuyi-rock-oolong","title":"Chicken Meat Rougui — Jigong Rock Rougui | Traditional Charcoal-Roasted Wuyi Rock Oolong","description":"\u003ch1\u003e\u003cspan\u003eWuyi Jigong Rock Rougui (Chicken Meat Rougui) — Traditional Charcoal-Roasted Wuyi Rock Oolong\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eCinnamon-Like Spice, Roasted Depth \u0026amp; a Lingering Sweet Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDiscover Wuyi Jigong Rock Rougui, also known as Chicken Meat Rougui, a traditional-style charcoal-roasted Wuyi Rock Oolong (Yancha) made from the Rougui (肉桂) cultivar. Originating from Wuyi, Fujian, China, this tea offers an opportunity to explore the distinctive spicy aroma and layered character associated with Rougui.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRougui is not flavored with cinnamon. Its name refers to the cultivar, whose natural aromatic profile is often described as cinnamon-like, warm, and gently fruity. For experienced Yancha drinkers, Jigong Rock Rougui offers a way to explore the relationship between cultivar character, roasting, and the influence of growing location. For those new to Wuyi Rock Tea, it is an approachable starting point for discovering traditional roasted oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山鸡公岩肉桂\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 Jīgōng Yán 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 Jigong Rock Rougui (Chicken 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 September 18, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eCultivar, Origin \u0026amp; Craftsmanship\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eRougui — The Cinnamon-Aroma Oolong Cultivar\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRougui is a well-known Wuyi oolong cultivar associated with a characteristic cinnamon-like aromatic profile. Depending on the leaf material and processing, its flavor may show warm spice, roasted notes, fruit-like sweetness, and a lingering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final cup is influenced by several factors, including the growing environment, oxidation, roasting, storage, and brewing technique. Comparing Rougui teas from different locations and processing styles is one way to understand the diversity of Wuyi Rock Tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn more in our guide to \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003ethe main types of Chinese oolong tea and how they differ\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eJigong Rock \u0026amp; Wuyi Tea Character\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eJigong Rock, or “Rooster Rock,” is the place name associated with this product. The precise growing plot and its classification within the Wuyi scenic area should be confirmed through supplier or batch documentation before making more specific claims about core-zone provenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than relying on place name alone, explore this tea through its aroma, texture, and development over successive infusions. The interaction between Rougui's spicy character and traditional-style charcoal roasting can provide a useful comparison point when tasting other Wuyi oolongs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more background on the appeal of this tea category, read \u003c\/span\u003e\u003ca href=\"\/ja\/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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional-Style Charcoal Roasting\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCharcoal roasting contributes a roasted dimension to the natural character of Rougui. Depending on the roast and the tea itself, the resulting cup may bring together toasted aromas, warm spice, and a fuller impression on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is described as traditionally charcoal-roasted. Its exact roast schedule, number of roasting sessions, and resting period should be confirmed with the supplier if those details are important to your purchase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo explore how roast level can influence aroma and flavor, see \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor \u0026amp; Tasting Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe following notes describe a possible tasting profile rather than a guarantee that every batch or brewing session will taste identical.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDry Leaf:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Twisted leaves with a roasted aroma and warm, spice-like character.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cinnamon-like spice with toasted notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLiquor:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Amber to orange-amber, depending on the brewing strength.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMouthfeel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A rounded texture when the leaf-to-water ratio and infusion time are well balanced.\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 A lingering impression of spice and sweetness that may become more noticeable as the tea cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eHow the Flavor Develops\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Start with short steeps to explore the initial roasted aroma and spicy lift without over-extracting the leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMiddle infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e As the leaves open, pay attention to the balance between warm spice, roasted character, and fruit-like sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLater infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Increase steeping time gradually to explore the remaining flavor and texture. The number of satisfying infusions will depend on the batch and your brewing preferences.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Jigong Rock Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis charcoal-roasted oolong works well with gongfu brewing, which lets you adjust each infusion to reveal different aspects of the tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eGongfu Style — Recommended\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 6–7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100–110 ml porcelain gaiwan or small teapot\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\u003eRinse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Optional quick rinse; discard the water\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 Start with 5–10 seconds\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFollowing Infusions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Add approximately 5–10 seconds at a time, adjusting to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThese are starting guidelines, not fixed rules. If the tea tastes too strong or drying, shorten the steep. If it tastes weak, adjust the leaf-to-water ratio or extend the infusion gradually.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWestern-Style or Mug Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 300 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 95–98°C (203–208°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 Start with 2–3 minutes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRe-steeping:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Try two or three additional infusions, increasing the time as needed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eAvoid leaving the tea steeping for too long before tasting. A shorter first infusion makes it easier to find the balance between roast, spice, and body.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eGrandpa Style\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 1–1.5 g per 100 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVessel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Heat-resistant glass or tumbler\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 90–95°C (194–203°F)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMethod:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Add water and sip as the tea infuses; top up with hot water as needed\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThis is a convenient option for enjoying tea at a desk or while traveling, without a full gongfu setup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more brewing guidance, visit our \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eOolong Tea Gongfu-Style Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFood Pairing\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe roasted and spice-like character of Rougui can pair well with foods that complement rather than overwhelm the tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTry it with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAlmond cookies and lightly sweet pastries\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSesame snacks\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMild, firm cheeses\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eApple-based desserts\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRoasted poultry\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eExperiment with small portions to find the combinations that best suit your palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep the tea sealed in an airtight container in a cool, dry place away from direct sunlight, moisture, and strong odors. A clean, opaque tea tin or the original resealable bag can work well when properly closed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigeration is generally unnecessary for normally stored charcoal-roasted oolong and may introduce condensation or unwanted odors if the packaging is not suitable. Use dry utensils when handling the leaves and reseal the package after each session.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe aroma and balance of roasted tea may evolve during storage, but the rate and direction of change depend on the tea's processing and storage conditions. Store it carefully and assess its flavor over time rather than assuming that aging will always improve it.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDiscover More Chinese Oolong Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eExplore more about Rougui, Wuyi Rock Tea, and traditional Chinese oolong through these guides and collections.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003ca href=\"\/ja\/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\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eMain Types of Chinese Oolong Tea and How They Differ\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eShop the Oolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the distinctive character of Rougui and enjoy exploring Wuyi Rock Oolong through traditional brewing.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67771556692282,"sku":"OTCT-WYORT-JGYG2SW","price":22.25,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67771556725050,"sku":"OTCT-WYORT-JGYG2WS","price":69.68,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67771556757818,"sku":"OTCT-WYORT-JGYG2YB","price":127.27,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67771556790586,"sku":"OTCT-WYORT-JGYG2BJ","price":298.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/ChickenMeatRougui_JigongRockRouguiWuyiRockTeaOolong_1.jpg?v=1792749284"},{"product_id":"dog-meat-rougui-tiangou-stone-rougui-wuyi-rock-tea-oolong","title":"Dog Meat Rougui — Tiangou Stone Rougui | Traditional Charcoal-Roasted Wuyi Rock Tea Oolong","description":"\u003ch1\u003e\u003cspan\u003eWuyi Tiangou Stone Rougui (Dog Meat Rougui) — Traditional Charcoal-Roasted Wuyi Rock Oolong\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eDeep Cinnamon Spice, Roasted Sweetness \u0026amp; a Lingering Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDiscover Wuyi Tiangou Stone Rougui, also known as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDog Meat Rougui\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a Wuyi rock oolong made from the Rougui (肉桂) cultivar. Known for its cinnamon-like aromatic character, Rougui offers tea drinkers a way to explore the relationship between cultivar, origin, and roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name “Dog Meat Rougui” is a traditional-style tea nickname, not an ingredient or a literal flavor description. It connects this tea to the playful animal-themed naming culture of Wuyi Rock Tea, where place names, landscape imagery, and wordplay have become part of the tea-drinking experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade using a traditional-style charcoal roast, this tea is intended for drinkers who appreciate warm spice, roasted depth, and a lingering finish without smoke overpowering the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eTea Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChinese Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 武夷山天狗石肉桂\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 Tiāngǒu Shí 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 Tiangou Stone Rougui (Dog 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 September 16, 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTea Master:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liu Guoying\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoasting Style:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional-style charcoal roast\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor \u0026amp; Tasting Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is associated with a distinctive cinnamon-like fragrance, while roasting can add warmth and depth to its aromatic profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Warm cinnamon-like spice with roasted notes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Layered spice and roasted sweetness\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMouthfeel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A rounded texture that develops over successive infusions\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 with a clean, mineral-like impression\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe goal of a balanced charcoal roast is to complement the tea rather than overwhelm it. The best way to appreciate this tea is to follow how its aroma, texture, and finish develop as you brew.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe Twelve Zodiac Rougui: Discover the Story Behind Dog Meat Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWhy do Wuyi tea drinkers talk about Beef, Horse Meat, Monkey Meat, Chicken Meat, and Dog Meat when discussing tea?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese playful names belong to a distinctive part of Wuyi tea culture. They connect Rougui teas with place names, rock formations, local stories, and the Chinese zodiac's familiar animal imagery. They are not official classifications of twelve separate Rougui cultivars, and the exact associations can vary among tea communities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDog Meat Rougui is associated with Tiangou Stone.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The name Tiangou evokes the “Heavenly Dog” of Chinese mythology, adding a cultural layer to this tea's nickname. This association is best understood as cultural imagery rather than proof of a specific historical naming event.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore the full story in our feature: \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eThe Twelve Zodiac Rougui of Wuyi Rock Tea\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e. Discover how names such as Beef and Horse Meat became part of Wuyi's memorable tea-table language, and how these stories invite tea drinkers to explore the region's diverse Rougui traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Tiangou Stone Rougui\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eGongfu Brewing — Recommended\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGongfu brewing is a great way to explore the changing aroma and texture of Wuyi Rock Tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eUse \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5–7 g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e of tea in a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100–120 ml gaiwan\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHeat water to approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e95–100°C (203–212°F)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRinse briefly if desired, then discard the rinse water.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBegin with a short first infusion of around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5–10 seconds\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAdjust the steeping time gradually according to taste and the tea's response.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eFor more detailed instructions, read our \u003c\/span\u003e\u003ca href=\"\/ja\/blogs\/news\/oolong-tea-gongfu-style-brew-guide\"\u003e\u003cstrong\u003eGongfu Tea Brewing Guide\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWestern-Style Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUse approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e3 g per 300 ml\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e of water at 95–100°C. Start with a 2–3 minute infusion and adjust the time to suit your preferred strength.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eUnderstanding Rougui and Wuyi Rock Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is one of the best-known cultivars associated with Wuyi Rock Tea. Although its cinnamon-like fragrance is a useful starting point, individual teas can differ according to growing location, harvesting, processing, roasting, storage, and brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore more of Wuyi tea culture and Chinese oolong:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/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:\/\/www.morimatea.com\/blogs\/news\/why-do-so-many-people-love-rock-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e — Discover the appeal of Yancha's varied aromas, roasted depth, and lingering finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003e\u003cstrong\u003eThe Main Types of Chinese Oolong Te\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-are-the-main-types-of-chinese-oolong-tea-and-how-do-they-differ\"\u003ea\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e — Learn how major oolong styles differ.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003cstrong\u003eLight and Dark Roasted Oolong: Key Flavor Differences\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/light-and-dark-roasted-oolong-key-flavor-differences\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e — Understand how roasting can shape aroma and taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eChinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/pages\/chinese-oolong-tea-guide\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e — Explore the broader world of Chinese oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003eShop the Oolong Tea Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e — Browse more oolong teas from MoriMa Tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eStorage \u0026amp; Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep your tea in an airtight, opaque container in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Avoid refrigeration, as condensation can affect the leaves when the container is removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeal the tea promptly after each use and keep the leaves dry. Store carefully to help preserve the tea's aroma and roasted character.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eExplore Wuyi Rock Tea with MoriMa Tea\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFrom the cinnamon-like character of Rougui to the colorful stories behind the Twelve Zodiac Rougui, Wuyi Rock Tea offers plenty to discover. Follow the names back to the mountains, explore the craft behind the leaves, and find the styles that suit your own tea table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/ja\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eExplore the Chinese Oolong Tea Guide\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/pages\/chinese-oolong-tea-guide\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"\/ja\/collections\/oolong-tea\"\u003e\u003cstrong\u003ebrowse the MoriMa Tea Oolong Collection\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/collections\/oolong-tea\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e to continue your journey.\u003c\/span\u003e\u003c\/p\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67771987525946,"sku":"OTCT-WYORT-TGSG2SW","price":19.68,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67771987558714,"sku":"OTCT-WYORT-TGSG2WS","price":61.26,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67771987591482,"sku":"OTCT-WYORT-TGSG2YB","price":107.68,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67771987624250,"sku":"OTCT-WYORT-TGSG2BJ","price":257.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/DogMeatRougui_TiangouStoneRouguiWuyiRockTeaOolong_1.jpg?v=1792751574"}],"url":"https:\/\/www.morimatea.com\/ja\/collections\/wuyi-oolong.oembed?page=2","provider":"MoriMa Tea | Born for You, Burn for MMT.","version":"1.0","type":"link"}