1 5

Premium Wuyi Rock Tea Master Collection (Light & Bold Blended) – 10 Packs*8.5g Elevated Yancha Experience: Floral, Fruity & Mineral

Premium Wuyi Rock Tea Master Collection (Light & Bold Blended) – 10 Packs*8.5g Elevated Yancha Experience: Floral, Fruity & Mineral

$69.90 USD
$69.90 USD
Sale Sold out
Shipping calculated at checkout.

For Discerning Tea Connoisseurs

This ultra-premium sampler represents the pinnacle of Wuyi Mountain terroir, featuring rare old-bush teas from protected microclimates. Experience the full spectrum of yancha—from elegant floral bouquets to deep, mineral-layered finishes—all with exceptional huā xiāng (花香, floral aroma) and yán yùn (岩韵, rock essence).

The Teas:

Floral & Fruity (Lighter Roast)

  1. Fruity-Floral Rougui (花果香肉桂) – Peach blossom + cinnamon spice.

  2. Classic Cinnamon Rougui (桂皮味肉桂) – Sharp, warming bark-like intensity.

  3. Baiyunyan Rougui (白云岩肉桂) – "White Cloud Cliff": orchid + crushed graphite.

  4. Swallow’s Nest Eco-Rougui (燕子窠生态肉桂) – Honeyed apricot with wet-rock minerality.

Balanced & Complex (Medium Roast)

  1. Lotus Peak Rougui (莲花峰肉桂) – "Lotus Summit": lychee + toasted almond.

  2. Foguo Yan Shuixian (佛国岩水仙) – "Buddha’s Rock": vanilla orchid + baked apple.

Deep & Mineral (Heavy Roast)

  1. Wusandi Old Bush Shuixian (吴三地老枞水仙) – 80-year-old trees: oak moss + dried longan.

  2. Vintage Aged Yancha (一等老岩茶) – 10+ year storage: tobacco leaf + dried cherry.

  3. Zhengyan Orchid Shuixian (正岩兰韵水仙) – "True Rock" terroir: violet + crushed slate.

  4. Cliffside Da Hong Pao (坑涧大红袍) – From shaded gullies: molasses + petrichor.
View full details

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