Tian Xin Yan Rou Gui

50g (approximately 8.3g per pack, 6 packs per box)

Tian Xin Yan (Sky Heart Rock) is a terroir revered by tea masters for its commanding presence. Overlooking the ancient Tian Xin Yong Le Temple, this rocky peak is covered in constant mountain mists and filtered sunlight. It is here that our Rou Gui (Cinnamon) tea develops its formidable "Yun" (rhythm) and "Yan Gui" (rock essence).

Hand-picked at optimal maturity and meticulously roasted over charcoal using traditional Wuyi techniques, this batch balances the fiery character of the cinnamon cultivar with a gentle, enduring warmth.

Aroma: Right on the first steep, the tea releases an intense fragrance of sweet cassia bark and wild orchids, along with a distinct, cooling minerality that only the deep, weathered gravel of Tian Xin Yan can impart. Unlike its lower-elevation counterparts, this cultivar carries a sophisticated hint of spicy stone fruit.

Texture: Full-bodied and structured, with a dense, almost "soupy" texture that coats the palate.

Tasting notes: A powerful rush of warm cinnamon spice gives way to a lingering, honeyed sweetness. The finish is clean, sharp, and invigorating, leaving a lasting cooling sensation on the tongue. There's also a returning sweetness that evolves with each steep, revealing subtle notes of roasted nuts and dried longan.

Brewing Recommendation: To unlock its full potential, we recommend the Gongfu style.

Teaware: Yixing purple clay pot or a thin-walled porcelain gaiwan.

Water: Fresh spring water at 95°C–100°C (203°F–212°F).

Rinse: A quick 5-second rinse to awaken the leaves.

Steep Times: Start with 8–10 seconds for the first steep, gradually increasing by 5 seconds for each subsequent brew.

Endurance: This tea is remarkably resilient, yielding 10–20 rich infusions.