As the pinnacle of China’s tea-making craftsmanship among the six major tea categories, Wuyi Rock Tea carries a thousand-year heritage of tea culture. Master Nan Huaijin, a distinguished contemporary Chinese scholar of traditional culture, once made a heartfelt confession: "After tasting Wuyi Rock Tea, I no longer crave other teas, as they seem to lack any distinct flavor." Among the brilliant array of Wuyi Rock Teas, Niulan Keng Rou Gui—affectionately nicknamed "Niurou" (beef) by tea enthusiasts—stands out as an unparalleled treasure, worthy of being called a "luxury item in the tea world". In 2025, after months of meticulous selection, Tongxinshe Teahouse is honored to launch a limited quantity of rare Niulan Keng Rou Gui, offering two charcoal-roasted versions tailored to different taste preferences, making this elusive "once-in-a-lifetime sip" of rock rhyme finally within reach.
A premium rock tea starts with an exceptional terroir. Wuyi Mountain features a typical Danxia landform, with towering cliffs, deep valleys, and loose, fertile "weathered rock" soil—an ideal habitat perfectly aligned with what Lu Yu praised in The Classic of Tea: "The finest tea grows on weathered rock, the medium on gravelly soil, and the inferior on loess." Rooted in this terrain, tea trees absorb minerals accumulated over hundreds of millions of years, ultimately developing the unique "rock bone and floral fragrance" that defines Wuyi Rock Tea.
Niulan Keng, the core of the core among the renowned "Three Valleys and Two Gullies", is truly a gift from nature. This narrow, V-shaped valley spans a mere 28 mu, home to over 30 tea-growing households. With an annual output of only around 1,600 jin—accounting for a mere 0.01% of Wuyi City’s total tea production—authentic "Niurou" is a rare private collection among tea lovers, nearly impossible to obtain without connections, embodying the timeless principle of "rarity enhances value".
"No fragrance surpasses Rou Gui"—and Niulan Keng Rou Gui takes this sharp, lingering aroma to its zenith. Its history dates back to the Ming Dynasty, with tea trees growing crevice in the rocks. The dry tea boasts tight, uniform leaves with a glossy black hue, releasing a rich floral fragrance at the first whiff. Upon brewing with boiling water, layers of floral, cinnamon, and creamy notes burst forth. The first infusion delivers a full-bodied, viscous taste with a mellow texture; after the third brew, the distinctive cinnamon aroma becomes more pronounced, accompanied by a strong rock rhyme and a refreshing subtle sweetness. By the fifth or sixth infusion, the liquor turns soft and smooth, with the terroir’s unique character gradually emerging. After the eighth or ninth brew, notes of bamboo leaves appear, and the tea maintains its flavor for over 10 infusions. Every sip is a gift from the terroir and time.
To preserve the authentic flavor of "Niurou", Tongxinshe insists on personally visiting the core producing area of authentic rock tea to reserve stock in advance, and invites Master Wang Guoxing, an inheritor of the national intangible cultural heritage of Wuyi Rock Tea (Dahongpao) making craftsmanship, to create this tea by hand. Upholding the artisan spirit of "inheriting craftsmanship and preserving the essence of tea", Master Wang possesses a profound understanding of the harmony between terroir and processing techniques. Using traditional charcoal roasting methods to unlock the tea’s inherent richness, he has crafted two distinct versions to satisfy the diverse palates of tea enthusiasts:
• Medium-fire Charcoal-roasted Version: With a moderate roasting level, the dry tea displays a unique three-toned color, and the brewed liquor shines in a bright orange-yellow hue. It offers a harmonious blend of floral and caramel notes, requiring only 1 to 3 months of resting time before it is ready to drink. The taste is mellow and smooth, with a distinct yet not overpowering rock rhyme, perfectly balancing the bold aroma of "Niurou" with a gentle mouthfeel. It is especially suitable for novice rock tea drinkers or intermediate enthusiasts, providing an easy introduction to the balanced beauty of Wuyi Rock Tea.
• Full-fire Charcoal-roasted Version: Undergoing multiple rounds of high-temperature slow roasting, the dry tea takes on a deep brown sandalwood color, and the brewed liquor glows with a translucent orange-red shade. Its aroma is mellow and restrained, dominated by fruity and honeyed notes, with a rich, layered taste. The tea leaves exhibit the characteristic "toad skin" texture after brewing, boasting excellent aging potential. It requires resting for over 6 months to mellow before consumption, and its flavor becomes even more smooth and refined with age. This version caters to seasoned tea lovers in pursuit of traditional Wuyi Rock Tea flavor, with every sip embodying the profound richness of time.
Each exquisitely packaged can contains 8.3g of tea, condensing the essence of Niulan Keng’s terroir—truly, each sip is a precious experience that diminishes with every brew. In 2025, Tongxinshe Teahouse is dedicated to sourcing premium teas with sincerity and delivering authentic flavors with craftsmanship, making this rare "Niurou" no longer a distant dream. Whether you are a newcomer exploring the world of rock tea or a seasoned connoisseur, these two charcoal-roasted versions promise to offer you a perfect encounter with the authentic charm of Wuyi Rock Tea.
Limited stock is available for a short time only. We sincerely invite all tea lovers to join this extraordinary tea-tasting journey, savoring the bold aroma and unique rock bone and floral fragrance of "Niurou", and cherishing this moment of tea appreciation that honors both time and fine tea.