Wuyi rock tea, the pinnacle of oolong tea among China’s six major tea categories, embodies the millennium-old heritage of Chinese tea-making craftsmanship. Master Nan Huaijin, a contemporary Chinese scholar of traditional culture, was a lifelong lover of rock tea and left this heartfelt tribute: "After drinking Wuyi rock tea, no other tea seems worth sipping—it tastes bland by comparison." As 2025 draws to a close, Tongxinshe Teahouse proudly presents its year-end masterpiece—the limited-edition Kengjian Cassia Tea "Wanshi Ruyi" (All Wishes Come True), a collaboration with an intangible cultural heritage (ICH) inheritor. Crafted to deliver the pure, authentic flavor of rock tea with its distinctive "rock rhyme and floral aroma", this tea pays homage to every tea enthusiast’s dedication to fine brews.
The essence of exceptional tea lies in the natural bounty of its growing region. Across Wuyi Mountain’s 72-square-kilometer Danxia landform, sheer cliffs, deep valleys and weathered "broken rock" soil create a fertile, well-drained habitat—exactly the ideal terroir described in The Classic of Tea by Lu Yu: "The finest tea grows on broken rocks; medium tea on gravelly soil; inferior tea on loess." The "Three Valleys and Two Gullies", a core production area for premium Wuyi rock tea, boasts a unique microclimate: towering cliffs, gurgling mountain streams, year-round mist and diffused sunlight allow tea trees to accumulate nutrients slowly. The gravel-rich, mineral-dense soil infuses the tea leaves with an irreplicable "rock rhyme", giving rise to the renowned "rock bone and floral aroma" cherished by tea connoisseurs. The "Wanshi Ruyi" cassia tea is made from fresh leaves picked from old tea trees over 10 years old in this region, with every leaf absorbing the natural essence of the Kengjian secret realm and carrying the scarce value of authentic rock tea-producing areas.
Cassia tea, a distinguished and top-tier variety of Wuyi rock tea, has been celebrated since the Ming Dynasty, living up to the age-old praise: "No tea rivals cassia in fragrance." Its aroma is sharp, persistent and domineering, with an intensely distinctive taste that leaves a lasting impression even on first-time drinkers. To fully unlock the tea’s authentic flavor, Tongxinshe invited Wang Guoxing, a first-generation ICH inheritor of the traditional craftsmanship for making Wuyi rock tea (Dahongpao), to personally supervise the production process. With 33 years of tea-making experience, Master Wang Guoxing received professional training and studied under a leading tea-tasting authority. He deeply understands the ancient wisdom of "adjusting the withering process according to the weather and the condition of tea leaves" and has always upheld the philosophy: "We inherit not only craftsmanship, but also passion and dedication."
This cassia tea achieves perfection through ten elaborate traditional production steps. From the double sunning and double withering process, to the double roasting and double rolling that shapes the tight, firm tea strips, and finally to the slow, thorough charcoal roasting at full heat—every step adheres to time-honored methods and pursues excellence. The 7-hour low-temperature slow roasting process enhances both fragrance and flavor, fully transforming the tea’s internal substances. It preserves the sharp, spicy cinnamon-like aroma inherent to cassia tea while developing layered notes of fruit, flowers and milk, resulting in the classic "green leaves with red edges" appearance and the glossy, dark brown hue of dry tea leaves. Meticulously crafted with such dedication, "Wanshi Ruyi" is not only rich and flavorful for brewing, but also ideal for long-term storage, with its character continuing to mature gracefully over time.
Pour boiling water into a gaiwan, and the aroma bursts forth instantly. The initial scent is the unique spicy cinnamon fragrance of cassia tea, followed by sweet fruity notes and gentle milky undertones, unfolding in layers and filling the air with a full, vibrant bouquet. The tea liquor glows with a bright orange-yellow hue, like flowing amber. On the palate, it is smooth, mellow and lively—rich and full-bodied with just the right amount of robustness. After the subtle spiciness, a lingering sweetness and faint milky flavor emerge, harmonizing seamlessly with the tea’s aroma and highlighting its distinct rock rhyme. After the third infusion, the throat becomes increasingly soothed with a long-lasting aftertaste, and the fragrance lingers on the lips and teeth. Even after eight infusions, the flavor remains, showcasing the exceptional quality of authentic Kengjian rock tea.
Each box contains two bags, with two 8.5g servings per bag. This exquisite packaging ensures the purity of each tasting experience while embodying the auspicious meaning of "pairing for harmony, all wishes come true". As Tongxinshe Teahouse’s limited-edition finale for 2025, this ICH master-collaborated Kengjian cassia tea represents the perfect fusion of nature’s bounty and artisanal craftsmanship—it is the ideal gift for friends and family, or a treasured addition to your personal tea collection as the year comes to an end.
Rock bones hold the essence of seasons; tea fragrance pays tribute to time. The limited-edition "Wanshi Ruyi" cassia tea is more than just a premium, collectible authentic rock tea—it is Tongxinshe’s year-end gift to tea lovers. Endorsed by its rare terroir, ICH craftsmanship and master supervision, every box carries sincere wishes for a smooth and prosperous new year. With limited quantities available, we cordially invite all tea enthusiasts to join this rock tea feast. Savor the beauty of Wuyi’s landscapes in a single cup, feel the warmth of intangible cultural heritage craftsmanship, and cherish the perfect, fragrant moments of the year’s end.