Wuyi Sanyang Peak Rougui (Lamb Meat Rougui) — Zhengyan Wuyi Rock Oolong Tea

What This Tea Is — and Who It’s For

Wuyi 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.

Rougui 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.

Whether 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.

Tea Information

• Chinese Name: 武夷山三仰峰肉桂

• Pinyin: Wǔyí Shān Sānyǎng Fēng Ròuguì

• English Name: Wuyi Sanyang Peak Rougui (Lamb Meat Rougui)

• Tea Type: Wuyi Rock Tea (Yancha)

• Cultivar: Rougui (肉桂)

• Origin: Wuyi, Fujian, China

• Harvest Date: September 18, 2026

• Tea Master: Liu Guoying

• Roasting Style: Traditional-style charcoal roast

Origin, Cultivar & Craft

Sanyang Peak and Wuyi Rock Tea

Wuyi 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.

Sanyang Peak is associated with Wuyi’s mountain landscape. The terms Zhengyan (正岩) and yan yun (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.

Exact 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.

Learn more about the character of Wuyi rock tea in Why Do So Many People Love Rock Tea?.

Explore the Twelve Zodiac Rougui Series

Lamb 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.

Explore the full story in our article: Twelve Zodiac Rougui: Wuyi Rock Tea

Rougui Cultivar

Rougui (肉桂) is one of the best-known Wuyi rock tea cultivars. Its name is associated with cinnamon, and its aroma can range from bright, spicy notes to a warmer, more rounded profile depending on the material and processing.

Rather 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.

Discover more in What Are the Main Types of Chinese Oolong Tea and How Do They Differ?.

Traditional Charcoal Roasting and Resting

According 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.

The 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.

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

Flavor & Tasting Notes

Use the following notes as a guide rather than a guarantee; the experience may vary with brewing conditions and individual perception.

• Dry Leaf: Compact, twisted leaves with a dark, roasted appearance.

• Aroma: Cinnamon-like spice and warm roasted notes.

• Liquor: Amber to orange-amber, depending on infusion strength.

• Palate: Look for a balance of spice, roast, body, and possible fruit-like notes.

• Finish: Notice how the aftertaste develops and whether a lingering mineral-like impression emerges.

For 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.

How to Brew Wuyi Sanyang Peak Rougui

Gongfu brewing is recommended for exploring the tea across several short infusions.

Recommended Starting Point

• Tea: 5–6 g

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

• Water: 95–100°C (203–212°F)

• Rinse: Optional quick rinse of 5–10 seconds

• First three infusions: Start at approximately 10–15 seconds each

• Following infusions: Add around 5–10 seconds as needed

Drain the vessel completely after every infusion. Adjust the steeping time to the tea’s response rather than following a rigid schedule.

If 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.

For more guidance, visit our Wuyi Oolong Gongfu-Style Brewing Guide.

When to Enjoy It

Enjoy 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.

For 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.

Storage & Care

Keep 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.

Avoid humid storage conditions and condensation, which can affect the tea’s aroma and quality. Refrigeration is generally unnecessary for everyday storage.

Explore More Wuyi Rock Tea

Explore more styles in our Oolong Tea Collection, or visit our Chinese Oolong Tea Guide to learn about oolong varieties, origins, and brewing techniques.