Wuyi Rou Gui (Cinnamon Rock Tea) — 50g

A benchmark Rou Gui from the Zhengyan (true cliff) terroir of the Wuyi Mountains, Fujian. Grown on weathered volcanic tuff, this yancha carries the signature 'rock bone, floral fragrance' (yangu huanxiang): a mineral-dense body layered with warm cinnamon bark, dried longan and a cooling orchid finish. Medium-high roast, charcoal-fired in three passes over four months, then rested until the fire settles into the leaf. Brew gongfu style: 5g per 100ml, 100C water, flash steeps.