Originating from Tongmu Pass, Wuyi Mountain, Fujian Province, it is the originator of the world’s black tea and a fully fermented tea.

It inherits the traditional pine-smoked roasting technique, producing a bright reddish infusion with a distinctive pine smoke aroma and longan sweetness, offering a mellow and gentle taste.

Brewing Guide:

Water temperature 95–100°C, steep for 1–3 minutes. Enjoy pure or with milk and lemon.

Produced in the core area of Wuyi Mountain, it is crafted exclusively from tender single buds and represents top‑grade black tea. It is a fully fermented tea.

Without pine smoking, it gives a golden, clear infusion with notes of honey, flowers and high‑mountain freshness, tasting fresh, smooth and sweet.

Brewing Guide:

Water temperature 90–95°C, steep for 1–3 minutes. Best enjoyed pure in a white porcelain gaiwan.

A classic staple of Wuyi Rock Tea, praised as “none is smoother than Shui Xian”. It is a semi‑fermented oolong tea.

Grown in the rocky core zone of Wuyi Mountain, it carries an elegant, long‑lasting orchid fragrance, with a rich, silky infusion, strong “rock rhyme” and excellent endurance for repeated infusions.

Brewing Guide:

Water temperature 95–100°C, quick steep in a gaiwan: 15 seconds for the first infusion, longer for later steeps.

A celebrated aromatic type of Wuyi Rock Tea, known as “none is more fragrant than Rou Gui”. It is a semi‑fermented oolong tea.

From Wuyi’s core terroir, it has a signature cinnamon aroma with sweet floral and fruity notes, a bold, full body and a strong, distinctive rock character.

Brewing Guide:

Water temperature 98–100°C, steep in a gaiwan: 10–15 seconds for the first three infusions, gradually extend time to bring out its bright aroma and sweet, lively taste.