Wuyi rock oolong, Yan Cha in Chinese, is produced in the Wuyi mountain prefecture of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of its rocky cliffs are used to grow tea. The locals call the historical core producing area as Zhen Yan, meaning the true rocks/cliffs, to distinguish from other areas that produce more inferior rock oolong teas.

"Shui Jin Gui" is one of the four famous original varietals of Wuyi rock oolong. A rare varietal that is not commonly grown, indigenous to the core-producing area of the Wuyi mountains. This tea is from the Water Curtain Cave (水帘洞), the prestigious major Zhen Yan rocky micro-lot in the core area of Wuyi mountains. Water Cave is known for its indigenous rock tea varietals and sits in the heart of this lovely area. This tea is made by master Liu who carries his father's legacy of making rock tea. His father was one of the roasting masters of the former state-owned Wuyi Rock Tea Factory prior to China's economic reforms in the 1990s. Roasting plays an important role in Wuyi rock tea's quality. Jr. master Liu has been making rock tea for over 20 years. 

This tea has long twisted dark dry leaves and a clear liquor with a reddish hue. It has  strong fragrance and fruity taste with hints of raisins, dates, roasted chestnut and cherry, baked plum, with naturally sweet finish. A legendary tea that will surely expand your horizon of Wuyi rock oolong. 

Additional Info

Origin:               Shui Lian Dong, Wuyi Mountains, Fujian province

Altitude:             About 800m

Varietal:             Shui Jin Gui

Harvest:             May 2022, completed charcoal-firing in October 2022

Tasting Profile

Very fragrant, fruity taste with hints of raisins, dates, roasted chestnut and cherry, baked plum, with naturally sweet finish.

Grandpa Style Steeping Guide

210^oF, 5g of dry leaf for 6 oz of spring/filtered water, adjust to taste, 0.5 minute, up to 6 steepings. We advise against the use of tap water as well as purified water. 

Gongfu brewing guide:  

It is recommended to use the Gongfu brewing method in order to get the most out of the tea. Recommend to use spring water. No tap water please. 

Recommend a gaiwan or Yixing clay teapot with a capacity of 100-120ml and 8g of dry leaves. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 10-20 seconds steeping time for each subsequent infusions. It withstands 12 steepings. 

Please click here for more detailed Gongfu brewing instructions.