Nestled in the "clear waters and red cliffs" of Wuyi Mountain, the areas around Inner Ghost Cave and Tuguozai have long been a treasure trove of rare Wuyi rock tea cultivars. This core production zone, perched above Niulan Keng , not only embraces the mild, nurturing aura of "gully-grown teas" but also, thanks to its unique microclimate and cultural heritage, has nurtured an elegant and rare tea cultivar—Zui Gui Ji. Today, after months of meticulous searching, Concentric House Teahouse is proud to present this precious cultivar, whose mother plants originated in Ghost Cave and were later grafted and rooted in Tuguozai. With a limited stock of just 3 kilograms, we cordially invite tea enthusiasts to embark on a journey of rock rhyme and exquisite flavor.
When it comes to the core production areas of premium Wuyi rock tea, most people are familiar with Niulan Keng and Huiyuan Keng, yet few know about Tuguozai—a hidden gem nestled on the ridge top of Niulan Keng. Hailed as a "secret utopia in the mountains," Tuguozai is one of the most mysterious and rare Wuyi rock tea-producing regions. Alongside Mantuo Peak, Jinjiaoyi and Beidou Peak, it is known as one of the "Four Guardians of Niulan Keng." Though merely 100 meters away from Niulan Keng in a straight line, Tuguozai remains little-known due to its secluded location and extremely limited yield.
Also referred to as Tuguozhai, Tuguozai belongs to the Dugeyan area and is home to one of the largest preserved ancient cliff-dwelling sites in Wuyi Mountain. The gate of the site still bears vermilion stone carvings dating back to the 57th year of the Kangxi reign of the Qing Dynasty. Legend has it that it was built by recluses of the Du and Ge clans to take refuge from bandits in ancient times. Remnants of ancient human activities, such as stone troughs, mortars, and granaries, can still be found here, shrouding the tea-growing region in a rich cultural veil.
The terrain of Tuguozai is a masterpiece of nature. Steep cliffs on both sides stretch vertically, forming a narrow cliff valley. The rock faces, ranging from mineral red at the top to smoky black at the bottom, clearly trace the course of geological evolution. Tea trees are planted along the cliffs in a "potted" style, taking root in weathered rocky gravel soil. This soil is rich in minerals such as potassium and calcium, boasting excellent air permeability and drainage—the very foundation of the distinctive "rock rhyme" characteristic of Wuyi rock teas.
In terms of climate, Tuguozai is a veritable "natural constant temperature warehouse." The tall, deep cliffs block direct sunlight, resulting in short daylight hours for the tea gardens, with most light being reflected light. The temperature here is 3 to 5 degrees Celsius lower than in surrounding areas. Mist shrouds the mountains year-round, maintaining a stable humidity level above 75%. Additionally, seepage water from the cliffs slowly nourishes the tea gardens from top to bottom, creating a cool, moist microenvironment conducive to slow tea tree growth. This allows the tea trees to accumulate abundant nutrients over time, endowing the tea leaves with a unique sweetness and smoothness. As an integral part of Wuyi's premium rock tea-producing regions, Tuguozai perfectly embodies the essence of "every cliff has tea, and tea takes its name from the cliff"—making it an ideal place for cultivating ancient and rare tea cultivars.
The mother plants of Zui Gui Ji originally grew on the cliffs of Inner Ghost Cave. Selected from the sexual population of native Wuyi tea plants, these exceptional individual plants had already developed their unique flavor profiles amid the mist of Ghost Cave. Later, through careful selective breeding by tea experts, the plants were asexually grafted onto the tea trees of Tuguozai. Leveraging the milder gully environment and fertile rocky soil of Tuguozai, the distinctive qualities of this rare cultivar were further enhanced.
The Zui Gui Ji tea presented by Concentric House Teahouse today is the grafted variety that has thrived in Tuguozai for many years. It not only inherits the elegant, understated and refined aroma of its mother plants but also absorbs the mild, nurturing essence of the Tuguozai region, resulting in a unique flavor characterized by "vigorous rock bone and dense, smooth liquor texture." Compared to the native "Drunken Imperial Concubine" from Inner Ghost Cave, the grafted Zui Gui Ji from Tuguozai is less sharp, with a softer, smoother taste—exemplifying the grace and poise implied by its name and establishing itself as an irreplaceable symbol of its terroir.
A shrub-type tea with small leaves, Zui Gui Ji boasts dark green, glossy leaves with a thick, soft texture resembling silk. Its buds and young leaves are yellowish-green with fine hairs, exuding an air of elegance as they thrive in the cliff valleys of Tuguozai.
As a late-maturing cultivar, Zui Gui Ji is not ready for spring harvest until late mid-May—nearly a month later than ordinary rock tea varieties. This extended growth period allows the tea leaves to accumulate an abundance of nutrients. The batch of Zui Gui Ji tea carefully selected by Concentric House Teahouse is crafted using traditional Wuyi rock tea processing techniques, including withering, leaf manipulation, fixation, rolling, and slow roasting over high heat.
Among these steps, the roasting process is particularly exquisite. Employing a "low-temperature slow roasting" technique with multiple rounds of re-roasting, it not only locks in the natural floral and fruity aromas imparted by the Tuguozai terroir but also enhances the mineral notes derived from the rocky soil, ultimately creating a rich, mellow base characterized by "subtle aroma and lingering rhyme in the liquor."
The finished tea features tight, compact, and robust tea leaves with curled, vigorous tips. The color is a lustrous mix of iron blue and brown, with each tea leaf embodying the essence of Tuguozai's natural environment and the meticulous craftsmanship of the tea makers. When the tea caddy is opened, the initial aroma is not overpowering—instead, a delicate, subtle aroma of ripe fruit wafts gently, quiet and understated, much like the poised demeanor of a noble lady.
To fully appreciate the nuances of Zui Gui Ji, the gongfu tea brewing method is essential. Place 7 grams of dried tea leaves into a purple clay teapot, rinse with boiling water, and watch as the amber liquor flows out slowly—clear, bright, and translucent, with a delicate, lingering aroma clinging to the inside of the teacup.
• First Infusion: Awakening the Aroma
The first sip greets the palate without harshness, yet one can immediately sense the full-bodied texture of the liquor, like a piece of honey slowly melting in the mouth, with a rich, gelatinous consistency. The mellow sweetness of ripe fruit intertwines with subtle fermented notes, reminiscent of sweet, preserved fruits on a winter day, wrapping the entire palate in a warm embrace. This is the distinctive "gully sweetness" of Tuguozai tea, a gift from the nourishing cliff seepage water and prolonged nutrient accumulation.
• Second Infusion: Unveiling the Rhyme
The richness of the liquor becomes more pronounced, and a rich floral aroma begins to bloom in the tea. The unique, fresh fragrance is neither sharp nor overpowering, blending seamlessly with the mineral notes of Tuguozai's rocky soil. At this moment, the quintessential "rock rhyme" is fully revealed—the taste is mellow, sweet, and fresh, sliding smoothly down the throat. A rapid, lingering sweetness spreads across the palate, with a continuous flow of saliva at the throat, and the aftertaste carries a refreshing coolness unique to the terroir, as if one were standing amidst the cliff valleys, breathing in the moist mountain air.
• Third Infusion: Lingering Fragrance
The liquor remains full-bodied and rich, with the floral aroma evolving into a long-lasting honeyed scent, intertwining with the fresh fragrance of the tea leaves. As the saying goes, "Richness begets subtlety, and subtlety enhances richness." At this stage, Zui Gui Ji has fully unlocked all its hidden depths—combining the crisp, vigorous character of its Ghost Cave mother plants with the mild, smooth texture nurtured by the Tuguozai terroir. The fullness of the liquor and the lingering sweetness create a truly captivating sensory experience. When the tea leaves are unfurled, they display a vibrant green color with red edges, soft and bright—a testament to the exceptional quality of the raw materials.
Among the countless rare tea cultivars of Wuyi Mountain, Zui Gui Ji stands out as exceptionally precious due to the scarcity of its mother plants, the difficulty of grafting, and the limitations of its terroir. Tuguozai itself is a small, rare tea-growing region with limited planting area, and coupled with Zui Gui Ji's high requirements for growing conditions, Concentric House Teahouse has only secured 3 kilograms of finished tea after months of sourcing—each ounce infused with the natural aura of the mountain above Niulan Keng, the cultural legacy of the ancient cliff dwellings, and the warmth of traditional craftsmanship.
For true connoisseurs of Wuyi rock tea, this is more than an opportunity to taste a rare cultivar—it is a chance to commune with the profound cultural heritage hidden in the core of Wuyi's premium tea-producing regions. At the elegant tea tables of Concentric House Teahouse, boil water, brew tea, and watch the leaves unfurl gently. In the mellow liquor and lingering aroma of Zui Gui Ji, you can savor both the genetic legacy of its Ghost Cave mother plants and the unique gift of the Tuguozai terroir, experiencing the ultimate realm of Wuyi rock tea's "rock bone and floral fragrance."
Concentric House Teahouse · Limited Tasting of Zui Gui Ji
• Limited Stock: Only 3kg, available while supplies last
• Tasting Address: Enquire at our teahouse or contact online customer service for details
• Reservation Recommendation: Advance booking is recommended to enjoy an exclusive tea-tasting experience
Rock bones hold delicate charm; tea embodies timeless elegance. The rarity of Zui Gui Ji lies in the legendary origin of its mother plants and the irreplaceable terroir of Tuguozai—where the cliffs, soil, mist, and cultural heritage converge to nurture this one-of-a-kind cultivar. With a sincere commitment to sourcing rare teas, Concentric House Teahouse welcomes you to savor this 3kg treasure from the mountains, and embark on an unforgettable sensory journey with this exceptional Wuyi rock tea.