Ying Zui Yan Rou Gui

Ying Zui Yan Rou Gui is colloquially known among tea enthusiasts as “ying rou” (eagle meat). It is a bold and aromatic oolong tea that reflects the strength and complexity of Wuyi rock tea. This tea is harvested from the core production area of the Yingbi Rock cliff, delivering a rich and distinctly layered experience, and is highly favored by connoisseurs.

Aroma: Dry leaves emit a strong cinnamon scent with notes of roasted nuts and caramel candy. After infusing, the aroma gradually unfolds, revealing rich cinnamon and clove-like notes, layered with mature fruity sweetness and a subtle mineral undertone.

Flavor: The liquor is bright and clear, with a deep amber-orange color. This tea opens with a unique spicy cinnamon note, followed by layers upon layers of roasted sweetness, nutty fruit flavors, and an endlessly lingering mineral core. The unique slight bitterness of the rou gui variety quickly transforms into a lasting hui gan (sweet aftertaste), promoting saliva production while leaving a crisp, clean finish.

Texture: Full-bodied, silky, and rich. It wraps around the palate and presents a strong and satisfying “Yan Ge” character: a heavy, mineral-rich mouthfeel that is the hallmark of top-tier Wuyi rock teas.

Brewing advice: For the best effect, we recommend that you brew this tea with a small Yixing teapot or gaiwan using the Gongfu method. Use water close to boiling (95–100°C) and a short steep time (5–15 seconds), gradually increasing the steep time with each brew.

Endurance: This tea can be brewed 10 to 18 times, or even more.