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Bold & Robust Rock Tea Sampler (For Connoisseurs) – 10 Packs*8.5g Deep, Roasty & Complex

Bold & Robust Rock Tea Sampler (For Connoisseurs) – 10 Packs*8.5g Deep, Roasty & Complex

$39.90 USD
$39.90 USD
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For True Wuyi Yancha Lovers

This "Dark Roast Rock Tea Sampler" showcases the intense, mineral-rich character of traditional Wuyi Mountain oolongs. Expect bold roasted notes, lasting "rock rhyme" (岩韵 yányùn), and complex layers—perfect for seasoned tea drinkers who appreciate depth over delicacy.

Teas Included:

  1. Traditional Rougui (传统肉桂) – Potent cinnamon spice with dark chocolate notes.

  2. Classic Da Hong Pao (大红袍) – The legendary "Big Red Robe": roasted nuts, dried fruit.

  3. Rui Xiang (瑞香) – Intense orchid and black cherry aroma.

  4. Fruity Da Hong Pao (果香大红袍) – Burnt caramel meets stewed plum.

  5. Premium Da Hong Pao (优质大红袍) – Smoky, with aged oak undertones.

  6. Full-Fired Da Hong Pao (足火大红袍) – Charred honey and leather (boldest roast).

  7. Chitu Rougui (赤兔肉桂) – "Red Hare Cinnamon": fiery spice, long-lasting sweetness.

  8. Shuilian Dong Rougui (水帘洞肉桂) – From the "Water Curtain Cave": damp stone and clove.

  9. Old Bush Shuixian (老树水仙) – 50-year-old trees: velvety texture, orchid and graphite.

  10. Tieluohan (铁罗汉) – "Iron Arhat": medicinal herbs and roasted barley.
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How to brew it

Wuyi Rock Tea: Brewing Guide

Utensils

- Use a small purple clay teapot (100-150ml) or white porcelain gaiwan (100-120ml).
- Auxiliaries: fairness cup, small tasting cups, and a water heater.

Water Temperature

- 100°C boiling water (preheat utensils with boiling water first).

Brewing Steps

Add 5-7g tea to the preheated vessel.
Rinse quickly with boiling water (3-5 seconds) to awaken the tea.
Pour in boiling water, decant first 3 infusions in 5-10 seconds; extend to 15-20 seconds for 4-6 infusions.
Serve and enjoy the rich flavor and aroma.

Qifu Teahouse