Wuyi Rock Tea
Wuyi Rock Tea is grown among the rocky cliffs of Fujian’s Wuyi Mountains.
Known as “Late Sweet Marquis” as early as the Tang Dynasty (618–907).
It became a royal tribute tea during the Song and Yuan dynasties (960–1368), with the imperial tea garden established in
the Yuan era(1271–1368).
In the late Ming and early Qing dynasties,
local tea masters developed the
semi-fermentation process,
giving birth to Wuyi Rock Tea
as the originator of oolong .
Today, its traditional craftsmanship is recognized as a national and UNESCO Intangible Cultural Heritage.
Wuyi Mountain National Nature Reserve area
Hand-picked fresh leaves
Natural fermentation process
traditional craftsmanship
Direct from Origin
Wuyi Mountain National Nature Reserve,China
Fujian Province
Flavor Summary
Bai Rui Xiang's （Auspicious Aroma ）signature is its incredibly layered aroma profile — a symphony of gardenia, orchid, ripe peach, and honey. The fragrance is deeply integrated into the tea liquor, not just floating on the surface. The taste is mellow and smooth, with virtually no astringency, followed by a quick, long-lasting sweet aftertaste and a distinct cooling throat resonance. Its medium-light roast allows the natural varietal aroma to shine, making it a perfect introduction to the world of Wuyi Rock Teas for those who appreciate both fragrance and texture.
Bioactive Compounds
Tea Polyphenols (Catechins)
As a Wuyi Rock Tea (semi-fermented oolong), Bai Rui Xiang is rich in catechin-type tea polyphenols and oxidized polymers, with potent antioxidant, anti-inflammatory, and lipid-lowering effects.
Theaflavins (TFs)
Theaflavins produced during fermentation give the tea its bright color and brisk mouthfeel, with antioxidant and lipid-lowering activities.
Amino Acids (L-Theanine)
Moderate amino acid content provides a fresh and brisk base, helps relax the nervous system and enhance focus.
Caffeine
stimulates alertness and, together with L-theanine, induces a state of relaxed focus.
Minerals
Rich in trace elements such as potassium, magnesium, manganese, and zinc, derived from Wuyi's unique Danxia landform soil.
Rock tea
Brewing guide
in chinese gongfu way
Use a small teapot with a capacity of 120 to 150 ml.
Rinse teapot with boiling hot water to preheat
Swirl the leaves gently in the vessel to awaken the aroma.
Pick up the teapot and enjoy the unique fragrance of Rock Tea.
Add tea leaves, then pour 212℉ (100℃) hot water
Cover the lid and steep for about 10 seconds
Empty the teapot completely to prevent over-steeping
A warm, rich amber with brilliant clarity.
