Ravine Santal, Ma Tou Yan Shui Xian, a 60-Year-Old Bush Wuyi Rock Tea
Ravine Santal is a Lao Cong Shui Xian from Ma Tou Yan, one of the highly regarded rock tea terroirs in the Wuyi Mountains. Made from 60-year-old Shui Xian bushes, this tea carries the deep structure, woody depth, and mineral strength that define high-quality old bush Wuyi rock tea.
The name “Ravine Santal” reflects its distinctive profile: a quiet sandalwood-like warmth, layered with orchid, dried flowers, soft roast, and the cool mineral breath of the rocky ravines. The liquor is smooth, amber-golden, and deeply rounded, with the classic “rock bone and floral fragrance” character of Wuyi Yancha.
Compared with younger Shui Xian, this 60-year-old Lao Cong expression is more grounded, textured, and enduring. The aftertaste is long and calm, revealing woody sweetness, mineral depth, and a refined old-bush presence across multiple gong fu infusions.
Yellow Rose Wuyi Rock Tea, Award-Winning Huang Mei Gui Yancha
Yellow Rose, known in Chinese as Huang Mei Gui, is a distinctive Wuyi rock tea cultivar admired for its elegant rose-like fragrance and refined floral character. This selection comes from the Zhengyan core rock tea area of Wuyi Mountain, where mineral-rich cliffs and ravines give the tea its structured body, clean finish, and classic Yancha depth.
This award-winning batch received Gold Prize recognition at the second Lu Yu Tea King competition, highlighting its quality, craftsmanship, and expressive cultivar character. Unlike heavier rock teas, Yellow Rose offers a more lifted and graceful profile, combining rose blossom, soft orchid, ripe fruit, gentle roast, and mineral sweetness.
The liquor is clear, smooth, and amber-golden, with a refined floral aroma carried beautifully through the tea soup. Its finish is clean and lingering, revealing the balance of fragrance, roast, and rock-grown mineral structure that makes high-quality Wuyi Yancha so distinctive.
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. It can be polished with a Yixing Zhu Ni clay teapot.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.
