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Winter Holiday Break starts on DEC 28th and lasts till JAN 5th. Processing orders will continue from the 6th of January, 2025. Click here for 
Exclusive oolong tea from the Wuyi Mountains, China
There are many hills and valleys in Wuyishan, northern Fuijan, called “nine-bent streams, thirty-six peaks, seventy-two caves, and ninety-nine rocks”. This area is called Zheng Yan Cha, the Wuyishan Core Area. Ma Tou Yan Rou Gui is produced in this area in Fuijan, and it is now a symbol of Yan Cha of Wuyishan. Even though Da Hong Pao, Tie Luo Han, Shui Jin Gui, and Bai Ji Guan used to be top on the list of Yan Cha, known as the four best tea trees, today Rou Gui is more popular than those tea trees. It does not mean that any Rou Gui is valuable; only the ones with famous origins are really treasured.
Such Rou Gui teas are Niu Lan Keng Rou Gui, with its characteristic kind flavor; Fo Guo Yan Rou Gui, Mao Er Shi Rou Gui, Jiu Long Ke Rou Gui, Ying Zui Yan Rou Gui, or Ma Tou Yan Rou Gui.
Only Rou Gui teas produced near Ma Tou Yan in Zheng Yan Cha area are deemed the genuine kind of Ma Tou Yan Rou Gui. One of the characteristics of the Ma Tou Yan Rou Gui is its aftertaste. It has a good reputation for having an exquisite flavor unique to the real sort of Ma Tou Yan Rou Gui. You can enjoy both the heavy and rich taste and the light fragrance of this tea. Only masters well-versed in Yan Cha can create this piece of art.
This Ma Tou Yan Rou Gui offered on our website had been picked in April 2019, and then they were roasted twice. It was re-roasted in October, 2019 to ensure the the delicious flavor.
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Item code: TCH008
Origin: Fujian Prov., CHINA
Ingredients: oolong tea
Best before: DEC / 2025
Dimensions: 12 x 20 cm
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
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| 3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
150 ml 5.1 fl oz 150 cc |
30 sec.~ |
STEP 1) Warm your teapot. Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Fill your pot with tea leaves in a 3g/150ml ratio, pour boiling water on them, and brew for 30 seconds.
STEP 3) Serve. Pour the tea into a pitcher, and then into cups.
STEP 4) Brew again.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (to about 35-40 seconds).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the most.
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Ro******, 2023-11-13 10:05 JST, GERMANY
Brewed as recommended. Pleasant tea, good for cooler rainy days. The taste reminds “Da Hong Pao” but not so rocky. It’s much smoother though. 4 stars because of price/taste ratio. I will try to brew it with a higher leaf to water ratio to see if the taste improves. The leaves and the liquor look beautiful though. The bubbles forming from pouring indicate the natural sugar content (good sign).
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