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, with the imperial tea garden established in the Yuan era.
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 rock tea origin
Cliff-side tea garden
Hand-picked fresh leaves
Traditional rock tea craft
Direct from Origin
Wuyi Mountain National Nature Reserve,China
Fujian Province
Flavor Summary
In the Wuyi Mountains, tea masters often say: "Rougui is the most aromatic; Shuixian is the most mellow." Shuixian's charm lies not in a soaring aroma, but in the thick, smooth texture of the tea liquor. It is like a reserved gentleman — the orchid fragrance is integrated into the tea, subtle yet unforgettable.
Bioactive Compounds
Tea Polyphenols
As an oolong tea, shuixian is rich in catechins and oxidized products with antioxidant, anti-inflammatory, and lipid-lowering effects.
Amino Acids
Moderate amino acid content provides the tea with a fresh and brisk base note.
Caffeine
Caffeine stimulates alertness and works synergistically with tea polyphenols for health benefits.
Minerals
Rich in various trace elements, especially manganese and potassium.
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.
