Yanzhonghe · Jin Ge Tie Ma — Matou Rock Rougui Gift Box, 54g

Yanzhonghe · Jin Ge Tie Ma is a single-origin Matou Rock Rougui from the core Zhengyan area of Wuyi. Made from the older Batch 24, the tea has rested over time, allowing its roast edge to soften and its aromatic layers to become more composed and integrated.

Assertive cinnamon-like fragrance carries rich floral and fruit notes. The bright orange-red liquor is weighty and powerful, with a firm structure and resonant mineral rock character. A bold first impression unfolds into a swift, long-lasting sweet return and lingering fragrance in the throat, maintaining its character through successive infusions.

Presented in a deep-grey matte gift box with large gold-foil lettering and subtly etched Wuyi landscape motifs, the set includes 6 individually wrapped 9g sachets, totaling 54g. Factory shrink wrap remains intact, and an original carry bag completes the presentation.

Suited to experienced rock tea drinkers, business hospitality and distinguished gifting, the sealed set can also be reserved for future tastings when stored appropriately.

Brand: Yanzhonghe (岩中壑)
Name: Jin Ge Tie Ma (金戈铁马)
Origin: Matou Rock (马头岩), Wuyi's core Zhengyan growing area
Tea Type: Rougui, Wuyi rock oolong; single-origin material
Batch: 24, older rested stock
Aroma: Assertive cinnamon-like spice with rich floral and fruit notes; a softened roast edge after resting
Liquor: Bright orange-red, substantial and powerful, with a firm mineral backbone
Finish: Swift, lasting sweet return, lingering throat fragrance and stable flavor across repeated infusions
Pack Size: 6 individually wrapped sachets × 9g; 54g net weight
Presentation: Deep-grey matte gift box, large gold-foil lettering and subtle Wuyi landscape motifs; original carry bag; factory shrink wrap intact

Suggested Gongfu brewing starting point:
Leaf: One 9g sachet in a 100–120ml gaiwan; adjust the leaf-to-water ratio to taste.
Water: 95–100°C, toward boiling for a fuller expression of the tea's structure and rock character.
Warm the gaiwan before adding the leaves.
Decant the first three infusions quickly and completely, starting around 5–10 seconds and adjusting to taste.
Gradually extend later infusions to explore the changing balance of cinnamon-like spice, floral-fruit fragrance and mineral depth.
For a gentler cup, use less leaf or a larger vessel.
Storage: Keep tightly sealed in a dry, odor-free environment away from light, moisture and heat. Leave sachets unopened until needed; use promptly after opening.