Yanzhonghe · Guiqi Lingyun | Zhuke Rougui Wuyi Rock Oolong — Medium-Roast Cinnamon Bark Tea (50g)
Yanzhonghe · Guiqi Lingyun | Zhuke Rougui Wuyi Rock Oolong — Medium-Roast Cinnamon Bark Tea (50g)
Sourced from Zhuké (竹窠), one of the most prized micro-terroir valleys within the Wuyishan Scenic Area, this Rougui (Cinnamon Bark) oolong is a testament to what true rock tea can be. Roasted at medium fire, it strikes the rare balance that seasoned tea drinkers seek — a smooth, rounded mouthfeel with a bold, lingering cinnamon fragrance that commands the cup.
This is the exact tea featured in Qifu Tea's video series — chosen not for spectacle, but for its honest character. The aroma is assertive and layered, the finish long and warming. Whether you're deepening your appreciation of Wuyi yancha or returning to a trusted companion, Yanzhonghe Guiqi Lingyun delivers every time.
- Origin: Zhuké Valley, Wuyishan Scenic Area (武夷山景区·竹窠)
- Cultivar: Rougui (肉桂) — Cinnamon Bark
- Roast Level: Medium Fire (中火)
- Net Weight: 50g
- As seen in Qifu Tea's official video
Product Description
Product Description
Yanzhonghe · Guiqi Lingyun is a medium-roast Rougui (Cinnamon Bark) oolong sourced from Zhukè Valley (竹窠), one of the most celebrated micro-terroir sites within the Wuyishan Scenic Area. Roasted at medium fire, this tea achieves a rare harmony — a silky, rounded mouthfeel paired with a commanding cinnamon fragrance that lingers long after each sip.
This is the exact tea featured in Qifu Tea's video series, selected for its honest character and exceptional quality. The aroma is bold and layered, the finish warm and enduring. A trusted companion for those who know their rock tea.
Key Features
Key Features
• Sourced from Zhukè Valley (竹窠), a premier micro-terroir within the Wuyishan Scenic Area
• Cultivar: Rougui (肉桂) — Cinnamon Bark
• Roast Level: Medium Fire (中火) — smooth body, bold aroma
• Net Weight: 50g
• As featured in Qifu Tea's official video series
• A longtime favorite among seasoned rock tea connoisseurs
Brewing Guidance
Brewing Guidance
• Water Temperature: 95–100°C (203–212°F)
• Teaware: Yixing clay pot or porcelain gaiwan recommended
• Leaf-to-Water Ratio: 8g per 110ml
• First Steep: Rinse leaves briefly (5–10 seconds), discard
• Subsequent Steeps: 10–15 seconds, extending by 5–10 seconds each round
• Yield: 8–10 steeps per session
• Best enjoyed with friends or in quiet contemplation
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