Guqi · Rou Gui Wuyi Rock Tea

In the ravines of San Keng Liang Jian, cliffs filter the sun and water moves through the weathered rock. Rou Gui from this terrain is appreciated for the contrast between its lifted cassia fragrance and the depth and structure of the liquor.

Guqi’s two-stage withering starts with fresh leaves spread thinly on bamboo sieves. Sun and circulating air soften the leaves gradually and the raw green aroma recedes. Three stages of medium charcoal roasting follow. The first reduces moisture, the second develops and settles the fragrance, and the third rounds out the finish. Each stage changes a different part of what you taste.

Start with the dark-brown, twisted dry strips. Their cassia-like lift carries floral and fruity notes. The bright orange-yellow liquor can reveal warm grain and fruit first, with softer milky-floral hints as it cools. On the palate, spice meets a mellow, smooth body, followed by a sweetness that returns after swallowing.

Spread out the infused leaves after your last round. The leaves are thick and supple, with an even appearance. Comparing the dry leaf with the spent leaf and the lingering sweetness shows what the name Guqi, written 骨气, evokes in the cup.

• Niulankeng. The slopes on either side form a narrow V. Gardens run along the floor and up the cliff sides, where the limited planting space helps explain the site's reputation for scarce Rou Gui.
• Shuiliandong. Springs spill from the rock above Water Curtain Cave. Spray and shade keep the surrounding valley vegetation lush. Local tasting descriptions often emphasise fresh, clear aromas.
• Jiulongke. The long, winding passage runs between steep cliffs. The enclosed, humid setting is associated with soft, clean and gently sweet styles.

• Liuxiangjian. This cool, narrow stream valley connects with Daoshuikeng. Local tradition links its name, the Gorge of Flowing Fragrance, with the Ming poet Xu Bo. It is also associated with the named tea Buzhichun.
• Sanyangfeng. The high ground is cool and often misty. Full, sweet liquor is a useful tasting reference for the site.
• Matouyan. Steep gullies cut into relatively open rock slopes. The gardens get more light than the deep pits. Aromatic intensity and a firmer grip can be useful comparisons when tasting its teas.

1. Picking. A traditional spring picking standard is one bud with three or four leaves once they are sufficiently developed, usually around April or May. Makers avoid picking in rain or while dew is still on the leaves.
2. Withering. The fresh leaves are laid out so some moisture can escape and the leaf becomes supple. On suitable days the leaves are withered in the sun. When conditions are unsuitable, a withering room and controlled warmth can be used.
3. Green-making. Repeated shaking alternates with resting. The moving leaves gently bruise one another at the edges. As partial oxidation progresses, reddish edges and floral or fruity aromas begin to emerge. Tea makers adjust the work to the weather and the condition of the leaf.

1. Fixation. High heat stops enzymatic oxidation once the tea maker judges that the aroma has developed enough.
2. Rolling. Working the softened leaves into tight strips gives rock tea its shape and affects how quickly the liquor develops in the pot.
3. Roasting. After drying and sorting, the tea may be roasted in several rounds. Heat and rests between rounds help reduce residual moisture and develop the aroma and body. A carefully judged roast brings the cultivar’s aromas into balance.

Roasting helps prepare a spring-made tea for storage throughout the year. Taste the finished tea again as the liquor cools to see how the warm roast, floral or fruit notes, and texture come together.

Rou Gui often shows an assertive cassia-like fragrance. Shui Xian is known for a mellower body with orchid-like fragrance. Da Hong Pao has a historic association with the mother-tree site at Jiulongke and is also used for commercial Wuyi rock teas blended to a particular aromatic style.

Zhengyan, Banyan and Zhoucha describe different growing settings. The site is one part of the comparison. Harvest, cultivar, green-making, roast and storage all influence the finished cup. Look at the twisted dry leaf, the brightness of the liquor, the aroma, the texture and the infused leaf across several rounds.