Zheng Yan Rou Gui from Mao Er Shi (Cat Rock) in Ma Tou Yan, roasted over charcoal three times.
Tea Profile
At a glance: 2025 Spring · Wuyi rock oolong (yancha) · our S++ grade · Sample 7g /1 bag to 1000g /140 bags
- Dry leaf: Fat, twisted leaves with a dark, oily luster.
- Aroma: Cinnamon spice with a floral top note over deep charcoal warmth.
- Taste: Thick and powerful, with concentrated rock rhyme (yan yun).
- Mouthfeel & body: Heavy-bodied and silky, coating the palate.
- Aftertaste: Bright and layered, moving from a cooling sweetness into a long floral finish.
- Good to know: Spring 2025 harvest; three rounds of charcoal roasting finished in late 2025. Each bag holds at least 7g.
- Best for: Special occasions and collectors, for a quiet session with full attention.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at 100°C (212°F).
- Give the leaves one fast rinse.
- Start with 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Store sealed in a cool, dry, dark spot away from strong smells. The roast keeps it stable, so the fridge is not needed.
About the Leaf
You may see some of these; they vary from bag to bag:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
