2025 Zhuang Yuan Rougui | Wuyi Rock Tea Oolong | 2025 China Tea Cup Go

2025 Zhuang Yuan Rougui | Wuyi Rock Tea Oolong | 2025 China Tea Cup Gold Award

17 gram

CHF 250.00

2025 Zhuang Yuan Rougui | Wuyi Rock Tea Oolong | 2025 China Tea Cup Gold Award

CHF 250.00

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Crafted by master tea maker Gao Peng. Grown in Huiyuan Keng, the most prized terroir in Wuyi rock tea

Hand harvested • Double charcoal roasted • 2025 release • Huiyuan Keng, Zhengyan core area, Wuyi Mountain, Fujian, China

The Gold Award winner of the 15th China Tea Cup, from Wuyi's most celebrated tea-growing valley.

Total production of 10 kg. We hold eight boxes. Once sold, we cannot guarantee further stock.

Master tea maker: Gao Peng (Gaopeng Tea Making)

Origin:
Huiyuan Keng, Zhengyan core production area, Wuyi Mountain, Fujian, China

Harvest: Spring 2025

Tea type: Rougui (Cassia Cinnamon), Wuyi rock oolong

Grade: Special Grade under Chinese national standard GB/T 18745

2025 Spring Harvest

Wuyi rock teas are picked once a year in late spring when the leaves have reached full maturity. The Huiyuan Keng tea gardens are small in scale and low in yield, with the natural basin terroir slowing the growth of the tea trees and concentrating the substance of the leaf.

PROCESSING

The leaves were finished with two rounds of slow charcoal roasting, applied at controlled heat to develop the tea's full aromatic profile while preserving the natural cinnamon character of the Rougui cultivar. The result is tightly knotted, robust tea strips with a deep, lingering dry aroma.

The leaf is Rougui, also known as Cassia Cinnamon. Originally named Yugui (Jade Cinnamon) and dating back over 300 years to the Ming Dynasty, the variety was renamed Rougui in the 1940s by the pioneering tea master Chen Dehua. The cultivar was officially recognised as a provincial-level improved tea variety after representing Wuyi rock tea at national competitions in 1982, where it won the title of one of China's Top Ten Famous Tea

Gold Award, 15th China Tea Cup International Dingcheng Tea King Competition, Autumn 2025. Sole winner in the rock tea category of the oolong section.

Color & Texture:

Bright orange-yellow liquor, as luminous as amber. Full-bodied and mellow on the palate

Flavor Profile:

Spicy cinnamon and delicate floral notes alternating layer by layer. A fresh peach undertone develops in mid-infusion. An instant coolness spreads across the tip of the tongue, and the fragrance lingers on the lips and teeth long after the cup is finished. The unique rock bone and floral fragrance (yan gu hua xiang) signature of Huiyuan Keng terroir is fully present

Character:

Decorated, layered, deeply mineral. A definitive expression of Wuyi rock tea at its highest tier

Gongfu method (recommended)

Tea: 8.5 g (one full pouch) in a 110 to 150 ml gaiwan or small Yixing teapot
Water: heated to 100°C, freshly boiled. Spring or purified water recommended
Rinse the leaves briefly with hot water and discard
First infusion: 10 seconds. Each subsequent infusion: add 5 to 10 seconds
The leaves will yield 10 or more quality infusions

Western method

Tea: 3 g per 200 ml
Water: heated to 95 to 100°C
Steep for 3 minutes, then strain immediately

Use: Suitable for gongfu service, refined table presentation, collection, and pairing with the finest savoury or roasted dishes. The flagship of our Wuyi rock tea collection

Storage:

Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.

Well-roasted Wuyi rock teas of this grade continue to develop with careful cellar ageing.

Best before: No fixed expiry date. The quality of the raw material and the careful roast support further development with age.