{"product_id":"fengshuke-rougui-wuyi-rock-oolong-tea","title":"Fengshuke Rougui – Wuyi Zhengyan Rock Oolong Tea","description":"\u003ch1\u003e\u003cspan\u003eFengshuke Rougui (Maple Nest Rougui) — Wuyi Zhengyan Rock Oolong Tea, Traditional Charcoal Roast\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch2\u003e\u003cspan\u003eA Rarely Seen Wuyi Mountain Terroir, Shaped by Maples, Rock and Mist\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFengshuke Rougui is a Wuyi Rock Oolong (Yancha) made from the Rougui tea cultivar, grown in the distinctive Fengshuke mountain area of Wuyi, Fujian, China. Surrounded by mountains and shaped by a sheltered rocky landscape, this secluded growing site offers a different expression of Rougui from the more widely known Wuyi tea areas. Traditionally charcoal-roasted under Tea Master Liu Guoying, this tea is for drinkers who want to explore the character of a specific mountain terroir rather than choose by cultivar name alone.\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 武夷山枫树窠肉桂\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 Fēng Shù Kē 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 Fengshuke Rougui (Maple Nest 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 October 13, 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\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFormat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Loose-leaf oolong tea\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eThe Fengshuke Mountain Area: A Sheltered World Within Wuyi\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFollow the small mountain path opposite Huiyuan Chan Temple and continue deeper into the Huiyuan area. At a fork halfway up the mountain, turn left and climb toward the highest point. This is Fengshuke, a secluded tea-growing site tucked into the mountains.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMore than 450 meters above sea level, the area is surrounded by mountains, with no through-road leading into it. Its distinctive pit-and-ravine terrain, sheltered position and favorable sunlight create a localized growing environment quite different from more exposed slopes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside the hollow, trees grow densely, with tea bushes and maple trees sharing the landscape. Ferns crowd the edges of the narrow paths. In lower-lying areas, fallen leaves collect beneath the trees, moss spreads over the ground, and the soil is rich with organic matter. These details are part of the natural environment in which the tea grows, rather than simply scenery around the tea garden.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe terrain also tells a story about water. Although there are relatively few terraced tea gardens, old stone-built drainage channels remain along the edges of the site. Their presence points to the importance of managing abundant water in this mountainous landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMist, Sunlight and the Character of the Microclimate\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFengshuke is not defined by one uniform growing condition. Sheltered pockets within the area can remain cool, damp and misty, while the broader mountain site receives more sunlight and feels more open and vibrant than the nearby Gujing area.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGujing lies against Sanyang Peak, where the mountain blocks much of the sunlight and creates a colder, more shaded environment. Fengshuke, by comparison, has more favorable sunlight and a brighter, more open character overall.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWithin Fengshuke's deeper, more humid pockets, however, sunlight may reach the ground for only a short part of the day. These conditions are especially suitable for Shui Xian, a cultivar associated with moist, shaded growing environments. Old Shui Xian bushes in this setting can carry moss and epiphytic growth on their trunks and branches. The combination of local terrain, moisture, vegetation and shade contributes to the distinctive character traditionally associated with Fengshuke's old-bush Shui Xian.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the idea behind the Chinese expression \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eyifang shuitu yang yifang cha\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e — the land and its local conditions shape the tea. The same principle helps explain why different cultivars growing within one mountain area can express themselves differently.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy Is It Called Fengshuke, or “Maple Nest”?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe name is grounded in the landscape itself. Fengshuke takes its name from the maple trees growing in the area, just as Gujing takes its name from two wells.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe mountain site follows an L-shaped course, running roughly north to south before turning toward the east. At its western end, a raised rock face blocks further passage. This enclosed, hollow-like formation fits the meaning of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eke\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (窠), a Chinese term used for a sheltered hollow or nest-like place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe maple trees are more than a naming detail. They also offer clues about the local environment. In Wuyi's mountain tea areas, pine trees are more often associated with relatively dry locations, while maples favor warmer, wetter conditions. Such warm, humid conditions can be harder to find on elevated mountain sites, making the maples at Fengshuke a notable feature of its natural setting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe combination of enclosing mountains, rock formations, vegetation and moisture gives Fengshuke a strong sense of place — a useful reminder that Wuyi Rock Tea is not just one flavor profile, but a family of teas shaped by different growing environments.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMore Than One Cultivar Grows Here\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFengshuke is known for its old-bush Shui Xian, but Shui Xian is not the only tea growing in this mountain area. Rougui and Que She also grow here, each responding to the local environment in its own way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Rougui from Fengshuke is described as developing a finer, more sharply defined cinnamon-bark-like spice aroma. Que She, a later-growing cultivar, is noted for its more pronounced fragrance and fuller-bodied liquor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese differences are part of what makes a mountain-specific Rougui interesting to explore. The cultivar establishes the broad identity of the tea, while the growing site, plant material and processing help shape its individual expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eRougui Cultivar and Traditional Charcoal Roasting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRougui is a Wuyi tea cultivar whose name is commonly translated as “cinnamon.” The name refers to the cultivar and its characteristic aromatic style; it does \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003enot\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e mean that cinnamon spice has been added to the tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this Fengshuke Rougui, the stated processing style is traditional charcoal roasting, with Tea Master Liu Guoying overseeing the tea-making. Roasting is an important part of Wuyi Yancha production: it influences the balance between roasted notes, cultivar aroma, texture and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe goal when brewing is to give the tea room to open up, rather than allowing excessive heat or a long infusion to make the roast or bitterness dominate. The aroma and balance you experience will depend on your water, brewing vessel, leaf-to-water ratio and steeping time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to Brew Fengshuke Rougui\u003c\/span\u003e\u003c\/h2\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 8.3 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 100–110 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\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 About 5–8 seconds after rinsing, if desired\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 Start short and increase gradually to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePreheat your gaiwan or small teapot, add the dry leaves, and notice their aroma before brewing. Use a short first infusion, then adjust the steeping time according to how quickly the tea opens up. Pour out the liquor completely between infusions so the leaves do not continue extracting in standing water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the first cup tastes too strong, reduce the steeping time or use slightly less leaf. If the roast seems to dominate, try a gentler first few infusions rather than assuming the tea needs a longer steep.\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 2–3 g per 250 ml\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\u003eSteeping time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Start with 1–2 minutes, then adjust to taste\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eA larger teapot or mug is convenient for a slower tea session. Begin with a shorter steep, taste, and extend the time gradually if you want a stronger cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eStorage and Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eKeep the tea in an airtight, food-safe container, away from direct sunlight, heat, moisture and strong odors. A cool, dry cupboard is generally suitable. Avoid storing the leaves beside spices, coffee or scented products, as tea readily absorbs surrounding odors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter opening, reseal the package promptly. Do not refrigerate the tea unless you can prevent condensation when taking it in and out of cold storage. Let the leaves reach room temperature before opening a cold container.\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 how different cultivars and growing areas express the character of Wuyi Yancha:\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=\"\/blogs\/news\/twelve-zodiac-rougui-wuyi-rock-tea\"\u003e\u003cstrong\u003eExplore the Twelve Zodiac Rougui collection and its mountain-specific stories\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/pages\/chinese-oolong-tea-guide\"\u003e\u003cstrong\u003eRead 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\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/news\/what-is-gongfu-tea-brewing-and-how-do-you-do-it\"\u003e\u003cstrong\u003eLearn how to brew tea using the Gongfu method\u003c\/strong\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.morimatea.com\/blogs\/news\/what-is-gongfu-tea-brewing-and-how-do-you-do-it\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/oolong-tea\"\u003e\u003cstrong\u003eExplore MoriMa's Wuyi Rock Oolong and other oolong teas\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoriMa Tea","offers":[{"title":"Sample 15.0g","offer_id":67820810830138,"sku":"OTCT-WYORT-FSKG2SW","price":22.27,"currency_code":"USD","in_stock":true},{"title":"50.0g","offer_id":67820810862906,"sku":"OTCT-WYORT-FSKG2WS","price":69.58,"currency_code":"USD","in_stock":true},{"title":"100.0g","offer_id":67820810895674,"sku":"OTCT-WYORT-FSKG2YB","price":125.65,"currency_code":"USD","in_stock":true},{"title":"250.0g","offer_id":67820810928442,"sku":"OTCT-WYORT-FSKG2BJ","price":298.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2323\/3605\/files\/FengshukeRougui_MapleTreeNestRougui_WuyiZhengyanRockTeaOolong_1.jpg?v=1793174215","url":"https:\/\/www.morimatea.com\/products\/fengshuke-rougui-wuyi-rock-oolong-tea","provider":"MoriMa Tea | Born for You, Burn for MMT.","version":"1.0","type":"link"}