Rou Gui: Cinnamon Fire of the Wuyi Cliffs
Wuyi's most aggressive rock tea — high-fired, spice-packed, and named after cinnamon without tasting like it.
Oolong Tea
Partially oxidized, ranging from floral and light to dark and roasted.
Shui Xian: Water Sprite of the Wuyi Cliffs
The workhorse rock tea of Wuyi — large-leaf, medium-roasted, and quietly more beloved by tea farmers than Da Hong Pao.
Da Hong Pao: Red Robe, Black Rock, and the Origin of All Oolong
The heaviest, most roasted oolong in existence — grown on near-vertical cliffs in Fujian's Wuyi Mountains where tea roots grip bare rock and a 350-year-old legend guards the original bushes.
Tieguanyin: Iron Goddess, Orchid Fragrance
The oolong that smells like orchids and tastes like a Fujian mountainside after rain.
Sitting Still With Tea: What a Chengdu Tea House Taught Me About Chan Buddhism
Two hours in a Chengdu tea house, one cup of oolong, and a thousand-year-old question.
The Six Types of Chinese Tea: A Complete Guide
Green, oolong, black, white, yellow, dark — what they actually taste like and which one you should start with.