Wuyi people often say, "Nothing is more fragrant than Rougui," a scent deeply etched in tea lovers' memories, evolving into countless styles across different mountain terroirs. Following the overwhelming praise for the 2024 Niu Lan Keng Rougui handmade by Master Wang Guoxing, Tongxin She Teahouse is once again bringing a masterpiece by the master—the 2025 Matouyan Rougui handmade by Wang Guoxing is officially launched. A collision of authentic cliff tea essence and craftsmanship, inviting you to savor the true "rock rhyme."
Rougui, also known as "Yugui," was originally a tea flower name of Wuyi cliff tea and one of the famous Wuyi clonal varieties. As early as the Qing Dynasty, there were Rougui clonal varieties. Jiang Heng praised in his Tea Poem: "The rare variety retains its natural true flavor; papaya is slightly mellow, and osmanthus is slightly spicy." The poem eulogizes the exquisite tea quality of rare varieties, papaya, and cinnamon, while "osmanthus is slightly spicy" refers to Rougui's subtle spicy cinnamon fragrance. The quality characteristic of Rougui lies in its "sharpness" and strong lingering charm, enabling it to stand out among numerous high-fragrance varieties and become one of the flagship varieties of Wuyi cliff tea.
Matouyan, also known as "Matou Peak," gets its name from a huge peak in the mountain area resembling a horse's face. Beside it, there are Leishi Rocks like five galloping horses, also called "Five Horses Galloping to the Trough." Located south of Da Hong Pao, it is surrounded by tea gardens and is one of the main producing areas of authentic cliff tea. The soil in the tea gardens is mostly gravel rock, covered with abundant vegetation. The mountain area receives long hours of sunlight, allowing the tea leaves to fully absorb sunlight, resulting in a high phenol-ammonia ratio. Thus, the tea leaves have a strong aroma and intense taste.
Matouyan Rougui: Spicy, Sharp, and Domineeringly Fragrant
Although Rougui is characterized by the spiciness, intensity, and impact of its aroma and taste, it presents different features influenced by different mountain terroirs. Grown between valleys and streams, it receives less sunlight, leading to a lower phenol-ammonia ratio, a more delicate aroma (mostly floral), a cool sensation, and weaker spiciness—such as Huiyuan Keng Rougui, with orchid fragrance and a firm texture when sipped. Grown on mountain ridges, it receives more sunlight, resulting in a higher phenol-ammonia ratio, a more elevated aroma (mostly fruity), sharp and long-lasting, with strong astringency—such as Matouyan Rougui, spicy, sharp, and domineeringly fragrant.
This tea was crafted by Master Wang Guoxing using traditional charcoal roasting techniques. The dry tea leaves are tight, uniform, blackish-brown, and shiny, with a strong and long-lasting fragrance, prominent fruity notes, and obvious cinnamon and peach aromas. The soup color is orange-yellow, clear and bright, mellow and fresh, with full tea energy.
Tongxin She Teahouse has traveled all over the green mountains and rivers just to justify a cup of good tea—original ecological, fully handmade, seeking only to taste the "rock rhyme" of the 2024 Matouyan Rougui.
The 2025 Matouyan Rougui handmade by Wang Guoxing is now officially online. Visit Tongxin She Teahouse's official website (www.txs-tea.com) immediately to bring home this "domineeringly fragrant" authentic cliff flavor.