The Ma Tou (“horse head”) section in Wuyi National Park is known to produce some of the best Rou Gui in the World.
The Wuyi Mountain, Fujian version of this famous Chinese wulong.
Due to its typical terroir, the Wuyi Mountains region produces teas known as "rock teas" including the famous Rou Gui.
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Legendary rolled wulong from Fujian (China), Tie Guan Yin (Iron Goddess of Mercy) is one of the country’s best representatives.
This dark wulong from Phoenix Mountains (Feng Huang) is a a very great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.
This dark wulong from the Phoenix Mountains (Feng Huang) is a true classic in modern Dan Cong style.
Making its first apparition on our list this year, this dark wulong from the Phoenix Mountains (Feng Huang) is named after its cultivar, the Tong Tian Xiang (litt. “Heaven’s scent”).
Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).
The Feng Huang Mountains of China produce a few wulongs from single tea trees.
Legendary wulong from the Wuyi mountains of Fujian, it is the most famous of the "rock teas", as they are called. Delicately twisted whole leaves are lightly roasted for a rich full liquor.