Ma Tou Yan Rou Gui

Discovering the Treasures of Wuyi Rock Tea: A Journey to Ma Tou Yan Rou Gui

Wuyi Rock Tea, one of the world's most cherished teas, comes from the legendary "Three Pits, Two Streams, Two Nests, One Cave" of the Wuyi Mountains—an area celebrated for producing the finest rock teas. These locations include Niu Lang Keng, Hui Yuan Keng, Da Kou Keng, Wu Yuan Jian, Liu Xiang Jian, Kowloon Nest, Bamboo Nest, and Ghost Cave. These spots are considered the heart of Wuyi Rock Tea production, and tea lovers believe that sampling teas from these regions is a rare and blessed experience.

The Majestic Landscape:

The Wuyi Mountains offer a dramatic landscape of exposed rocks, towering peaks, and deep valleys. One of the most iconic formations is Horse Head Rock, so named for its resemblance to a horse’s head. Nearby is Leishi Rock, which resembles five galloping horses—a formation known as "Five Horses Running in the Trough." To the north stands Sanhua Peak, which looks like three giant flowers in full bloom. Other notable spots in the area include Ma’an Rock, Tielang Village, and Wuyuanjian, along with historical landmarks like Leishi Temple and Ningyun Temple.

The Wuyi region’s location is equally special. To the north, you can explore Tianxin, while the southern route leads to Tianyou. To the east, Mazikeng provides access to both popular tourist routes and the ancient Wuyi Palace.

An Ideal Environment for Tea:

Wuyi’s unique terrain and climate offer the perfect conditions for growing the world-renowned Ma Tou Yan Rou Gui tea. The region lies within a subtropical monsoon zone, with four distinct seasons, ample rainfall, and moderate temperatures. This climate nurtures the tea trees, allowing them to produce leaves with deep flavors and aromas.

The soil in the Ma Tou Yan area is sandy and well-draining, creating a loose and breathable environment. The terrain is steep, and the moderate sunshine and protection from cold winds in the winter contribute to the ideal growing conditions. Streams run through the valleys, and lush vegetation surrounds the tea fields, enriching the soil and imparting a unique character to the tea.

Flavor Profile of Ma Tou Yan Rou Gui:

The Ma Tou Yan Rou Gui variety of Wuyi Rock Tea is prized for its rich, aromatic qualities. The dry leaves have an intense fragrance, with fruity and floral notes complemented by a hint of frankincense. As the tea brews, these flavors deepen and evolve, offering a layered tasting experience with each infusion.

The first brew reveals a warm, full-bodied tea with the signature "rock charm" of Wuyi teas. A special practice among tea enthusiasts is to save the first brew of tea, known as the "Huihun Soup" (Soul-Returning Soup), to taste at the end. This allows the full depth of the tea’s flavor to emerge as the tea cools, revealing nuances that were not immediately apparent in the first sip. This moment is referred to as the "soul" of the tea—a perfect representation of Ma Tou Yan Rou Gui’s essence.

Brewing Ma Tou Yan Rou Gui:

To brew this tea properly, it’s recommended to use a white porcelain Gaiwan or cup. White porcelain is ideal because it preserves the tea’s natural color and doesn’t absorb any flavors, allowing you to taste the tea in its purest form. It’s also essential to use water at 100°C (212°F) to allow the leaves to fully unfold and release their flavors. The tea should be brewed quickly, and each infusion should reveal a new layer of flavor:

• First Brew: The initial infusion presents a mellow and rich taste with strong cinnamon and floral notes. This is where the tea’s distinctive "rock charm" really shines.

• Second Brew: As the tea develops, the fruit and cinnamon aromas become more prominent. The sweetness of the tea shines through, and the floral fragrance becomes more noticeable, providing a gentle contrast to the cinnamon base.

• Third Brew: After steeping for about 10 seconds, the tea takes on an ocher color. The floral and cinnamon aromas intertwine, with a subtle woody fragrance emerging. The tea’s smoothness and refreshing qualities are especially noticeable here.

• Fourth Brew: The floral notes begin to recede, allowing the cinnamon fragrance to dominate. The interplay between the cinnamon, floral, and woody aromas creates a beautifully balanced tea, with a lingering, satisfying aftertaste.

Special Tips for Enjoying Ma Tou Yan Rou Gui:

Wuyi Rock Tea, and particularly Ma Tou Yan Rou Gui, is often referred to as "gangshang tea" due to the high-altitude conditions in which it is grown. The combination of rich, fertile soil, high terrain, and moderate sunlight results in a tea that’s both bold and smooth—complex yet approachable. To experience the full range of flavors, it’s recommended to brew the tea in a tureen, using quick, in-and-out steeping to preserve the delicate balance of flavors.