Yanzhonghe · Da Shi Wang | Huiyuan Keng Rougui Wuyi Rock Oolong — Floral & Fruity Cinnamon Bark Tea (33.2g)
Yanzhonghe · Da Shi Wang | Huiyuan Keng Rougui Wuyi Rock Oolong — Floral & Fruity Cinnamon Bark Tea (33.2g)
From the heart of Huiyuan Keng (慧苑坑) — one of the legendary "Three Pits and Two Ravines" of Wuyishan's most prized rock tea terroir — comes Da Shi Wang (大狮王), a Rougui of extraordinary presence. The dry leaves are tightly knotted, robust, and dark with a natural sheen, a hallmark of true zhengyan (正岩) character grown in the mineral-rich ravine soils.
This is the exact tea featured in Qifu Tea's video series — selected for its commanding aroma and exceptional terroir expression. Open the package and the fragrance rises like clouds parting — a soaring floral bouquet that gives way to a long, lingering fruitiness. On the palate, the tea is layered and complex: the cinnamon warmth of Rougui underpins waves of orchid and ripe fruit, with a finish that stays with you long after the cup is empty.
- Origin: Huiyuan Keng (慧苑坑), Wuyishan Scenic Area — Core Zhengyan Terroir
- Cultivar: Rougui (肉桂) — Cinnamon Bark
- Aroma Profile: Soaring floral top notes, rich lingering fruitiness
- Appearance: Tightly knotted, robust, dark and lustrous
- Net Weight: 33.2g (8.3g × 4 portions)
- Steep Endurance: Long-lasting fragrance, holds up through many infusions
- As seen in Qifu Tea's official video
Product Description
Product Description
Da Shi Wang (大狮王) is a Rougui (Cinnamon Bark) oolong sourced from Huiyuan Keng (慧苑坑), one of the most celebrated ravines within Wuyishan's core zhengyan (正岩) production zone. This is the exact tea featured in Qifu Tea's video series, chosen for its commanding presence and exceptional terroir expression.
The leaves are tightly knotted, thick, and dark with a natural luster — a visual testament to the mineral-rich terroir from which they come. The aroma soars from the first pour: floral and commanding, it rises like mist from the valley, then settles into a rich, enduring fruitiness that lingers on the palate. The cinnamon warmth of Rougui weaves through each infusion, building complexity with every steep. A tea of rare presence and natural elegance.
Key Features
Key Features
• Origin: Huiyuan Keng (慧苑坑) — Core Zhengyan Terroir, Wuyishan Scenic Area
• Cultivar: Rougui (肉桂) — Cinnamon Bark
• Aroma: Soaring floral top notes with long, lingering fruitiness
• Appearance: Tightly knotted, robust, dark and lustrous leaves
• Net Weight: 33.2g (8.3g × 4 portions)
• Exceptional steep endurance — fragrance holds through many infusions
• As seen in Qifu Tea's official video series
Brewing Guidance
Brewing Guidance
• Water Temperature: 98–100°C (208–212°F)
• Teaware: Yixing clay pot or porcelain gaiwan recommended
• Leaf-to-Water Ratio: 8.3g per 110ml
• First Steep: Rinse leaves briefly (5–10 seconds), discard
• Subsequent Steeps: 10–15 seconds, extending by 5–10 seconds each round
• Yield: 8–12 steeps per session
• Best savored slowly — allow the aroma to fully open between steeps
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