Zhang Shu Ke Rougui | Wuyi Zheng Yan Rock Oolong β Cinnamon, Camphor Wood & Cool Finish
Zhang Shu Ke Rougui | Wuyi Zheng Yan Rock Oolong β Cinnamon, Camphor Wood & Cool Finish
The Hidden Gem of Zheng Yan β Zhang Shu Ke Rougui
Zhang Shu Ke (ζ¨ζ η) is one of Wuyishanβs most distinctive and lesser-known core zheng yan sites β a place where ancient camphor trees have shaped the terroir over generations, lending the tea leaves a character found nowhere else. This Rougui is not just about cinnamon. It is about the cool, clean breath of aged camphor wood that weaves through every layer, making Zhang Shu Ke Rougui one of the most uniquely expressive rock oolongs you will ever encounter.
Three Layers of Fragrance β Exceptionally Layered
Top Note β Lid Aroma: Pure cinnamon-bark spice lays the foundation β clean and true. Honey peach sweetness rises alongside it, and then something rare appears: a cool, clean aged-camphor wood fragrance, like the refined woody scent of an old camphor chest β elegant, distinctive, and completely natural. Not sharp, not medicinal. Just cool, clean, and utterly unique.
Mid Note β Fragrance in the Liquor: The camphor wood aroma sinks fully into the body of the tea β not floating on the lid, but woven into the liquor itself. It gently tempers the natural spice of the cinnamon, smoothing away any dryness or heat, making the entry remarkably soft and approachable. The result is a Rougui that is both characterful and gentle.
Base Note β Cold Cup: Set the gaiwan aside. A lasting camphor sweetness and honey-fruit fragrance remain together β clean, enduring, and completely free of off-notes. The medium charcoal roasting adds a faint, delicate creaminess that surfaces quietly in the cold cup finish.
Silky, Cool & Deeply Salivating
The liquor flows smoothly down the throat β no grip, no lock, no harshness. The water path is gentle and open. A strong, natural salivation follows each sip, and a thread of cool freshness lingers in the finish β the signature of the camphor terroir, clean and alive. The cup fragrance clings beautifully, staying long after the tea is gone.
Why This Rougui Is Unforgettable
- Zhang Shu Ke Zheng Yan Origin β A rare, lesser-known core rock site with a one-of-a-kind camphor terroir
- Aged Camphor Wood Aroma β Cool, clean, elegant β like an old camphor chest; found in no other Rougui
- Three-Layer Fragrance β Lid (cinnamon + honey peach + camphor cool) | Liquor (camphor sunk deep, softens spice) | Cold cup (camphor + honey fruit + faint creaminess)
- Cool Lingering Finish β A thread of camphor freshness that stays in the throat
- Silky Smooth Water Path β Gentle, open, zero throat grip
- Strong Natural Salivation β Immediate and persistent
- Long Cup Fragrance β Aroma that clings to the cup and the palate
- Medium Charcoal Roast β Faint creaminess in the cold cup; clean and stable
Packaging & Servings
- 1 Box: 250g | 30 servings
- 2 Boxes: 500g | 60 servings
- Serving size: 8.3g per brew
A Rougui unlike any other. Once you taste the camphor, you will understand why Zhang Shu Ke has its devoted following.
Product Description
Product Description
Zhang Shu Ke (ζ¨ζ η) is one of Wuyishanβs most distinctive core zheng yan (ζ£ε²©) sites β lesser known to the wider world, but deeply cherished by those who have found it. The site takes its name from the ancient camphor trees that grow alongside the tea, and their presence has shaped the terroir in a way that is completely unique: the leaves absorb a cool, clean camphor character that no other Rougui can replicate.
The lid aroma opens with pure cinnamon-bark spice and honey peach sweetness β and then the camphor arrives. Cool, clean, and refined, like the woody fragrance of an aged camphor chest: elegant and distinctive, never sharp or medicinal. In the liquor, the camphor sinks fully into the body of the tea, gently tempering the natural spice of the cinnamon and making the entry remarkably soft and smooth. The water path is open and gentle, with strong natural salivation following each sip and a cool freshness lingering in the finish.
In the cold cup, the camphor and honey-fruit sweetness remain together β clean and enduring β with a faint, delicate creaminess from the medium charcoal roasting surfacing quietly. The cup fragrance is long and persistent, staying with you well after the session ends.
This is a Rougui for those who seek something beyond the familiar. Once you taste the camphor, you will understand why Zhang Shu Ke has its devoted following.
Key Features
Key Features
β’ Zhang Shu Ke Zheng Yan Origin β Rare, lesser-known core rock site with a unique camphor-wood terroir
β’ Aged Camphor Wood Aroma β Cool, clean & elegant; like an old camphor chest β found in no other Rougui
β’ Three-Layer Fragrance β Lid: cinnamon + honey peach + camphor cool | Liquor: camphor sunk deep, softens spice | Cold cup: camphor + honey fruit + faint creaminess
β’ Cool Lingering Finish β A thread of camphor freshness that stays in the throat after every sip
β’ Silky Smooth Water Path β Gentle and open; zero throat grip or harshness
β’ Strong Natural Salivation β Immediate, persistent, and deeply refreshing
β’ Long Cup Fragrance β Aroma that clings to the cup and the palate
β’ Medium Charcoal Roast β Faint creaminess in the cold cup; clean, stable finish
β’ Net Weight: 250g / box (30 servings) | 500g / 2 boxes (60 servings) | 8.3g per serving
Brewing Guidance
Brewing Guidance
Vessel: Gaiwan or small Yixing teapot (recommended)
Water Temperature: 100Β°C (212Β°F) β fully boiling water to fully unlock the camphor and cinnamon aromas
Leaf Amount: 8.3g per 100β150ml
Steeping Guide:
β’ Infusions 1β3: Pour and drain immediately β flash-brew to capture the layered cinnamon, honey peach, and camphor lid aroma at its most vivid. Do not steep or stew.
β’ Infusions 4 and beyond: Gradually increase steeping time by 5β10 seconds with each steep. The camphor coolness and salivation deepen beautifully across multiple steeps.
β οΈ Important: Never cover and steep (no stewing). The delicate camphor character is easily overwhelmed by over-steeping β short, controlled infusions keep the cool finish clean and the layered fragrance intact.
Number of Infusions: 8β10 infusions
Tips:
β’ Pay close attention to the cool finish after swallowing β the camphor freshness in the throat is one of Zhang Shu Keβs most distinctive and pleasurable signatures
β’ After each session, smell the cold gaiwan lid β the camphor and honey-fruit cold cup aroma lingers beautifully
β’ A wonderful tea for those exploring the diversity of Wuyi rock oolong β the camphor character is unlike anything else in the Yancha world
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