🎁 Rock Tea Product Range

We strongly recommend starting with the Taster Packs. Our Sampler Trio (Dahongpao + Rougui + Shuixian) costs just ¥79 and lets you experience the three mainstream rock tea varieties in one go, so you can find your taste before buying full sizes. Taster packs also come with a detailed brewing guide — perfect for newcomers.

In the Everyday Drinking series, the Classic Dahongpao (¥168/125g) and Fruity Rougui (¥198/125g) offer the best value. Both use traditional medium-roast techniques with rich, mellow flavor — ideal for daily drinking. At 8g per session, a 125g pack yields about 15 sessions at roughly ¥10-13 each, far more economical than a tea house.

Choose by budget: under ¥500 — Everyday Drinking gift boxes (exquisite packaging, assured quality); ¥500-2000 — Estate Reserve series (specific estate labeling shows professionalism); above ¥2000 — ICH Handmade series (signed certificates from ICH inheritors, highly collectible). All gift boxes include complimentary gift wrapping.

Zhengyan tea comes from Wuyi Mountain's core scenic area (epitomized by the "Three Pits and Two Ravines"), including Niulankeng, Huiyuankeng, Daoshuikeng, Liuxiangjian and Wuyuanjian. These areas have mineral-rich soils and a unique growing environment, producing teas with rich aroma, mellow flavor and a long sweet aftertaste. Banyan tea grows outside the core scenic area — slightly lower in quality than Zhengyan but better than Zhou tea. Zhengyan output is small and usually costs 3-10 times as much as Banyan.

Dahongpao is an Oolong tea — it is neither black tea nor green tea. It is the signature variety of Wuyi rock tea, produced in Wuyi Mountain, Fujian, and world-famous for its unique "rock-bone floral fragrance". As a semi-fermented tea with fermentation between 30%-60%, it combines the freshness of green tea with the richness of black tea, and ranks among China's Ten Famous Teas.

Wuyi rock tea production involves 12 core steps: plucking → withering → green-making (shaking + airing) → fixation → rolling → drying → raw tea → bulking → sorting → blending → roasting → finished tea. "Green-making" and "roasting" are the two steps that set rock tea apart from other oolongs. Mulan rock tea is supervised by 2 national-level ICH inheritors following the traditional craft faithfully.

Wuyi rock tea is rich in polyphenols, amino acids, caffeine, minerals and other beneficial compounds. Scientific studies suggest that moderate consumption offers: antioxidant effects (polyphenols scavenge free radicals and slow aging); aids digestion (stimulates gastric juices and helps fat metabolism); mental refreshment (mild, sustained caffeine that is gentle on the stomach); lipid regulation (long-term drinking may help regulate blood lipids). Note: pregnant women, people with anemia, and anyone on an empty stomach should avoid strong brews.

Rock tea must be stored sealed, away from light, moisture and odors. We recommend double-layer sealing in a foil bag plus a metal canister, kept in a cool, dry place (below 25°C, humidity below 60%). Light-roast rock tea is best finished within 18 months; medium- and full-roast rock teas can be kept for 3-5 years or longer, becoming richer and rounder with proper aging. All our products carry a production date and optimal drinking window.

The three roast levels define a rock tea's style: light roast (high-aroma, clearly floral, crisp and fresh-sweet — for fans of fresh aromas); medium roast (gentle aroma, rich flavor, clear sweet aftertaste — the most classic rock tea roast); full roast (prominent caramel and wood notes, intense and heavy, highly infusable — for seasoned drinkers and those who favor a steady, deep profile). Beginners may start with light or medium roast.

Rougui and Shuixian are the two leading varieties of Wuyi rock tea, each with its own character: Rougui is famed for its "spicy boldness" — cinnamon and fruity notes with an intense, brisk flavor and a swift sweet aftertaste, for fans of rich, strong tastes; Shuixian is known for being "rich and silky" — orchid and woody notes with a soft, smooth texture and fine layering, for connoisseurs who prefer a delicate profile. The trade saying goes: "No Rougui is more aromatic, no Shuixian is richer" — both have their merits, so try both.

Mulan rock tea comes from Tianxin Village, the core Zhengyan producing area of Wuyi Mountain. Located at the heart of the Wuyi Mountain scenic area, Tianxin Village is home to our 30-mu century-old tea garden, adjacent to famous estates such as Niulankeng and Huiyuankeng. Our garden is managed under the guidance of 2 national-level ICH inheritors, ensuring every leaf comes from the core Zhengyan area with quality assured from the source.

For a standard gaiwan (about 110ml), use 7-8g of leaves (about 1/3 to 1/2 of the gaiwan capacity). Water temperature 95-100°C; the first steep finishes in about 5 seconds, then add 3-5 seconds per subsequent steep. A brew of rock tea typically yields 8-12 infusions — fine Zhengyan rock tea can even go beyond 15 with aroma to spare. Steeps 1-3 showcase the aroma, 4-7 the flavor, and 8 onward the sweet aftertaste.

Rock tea is named for growing in the rock crevices of Wuyi Mountain's Danxia landform. The tea bushes root in mineral-rich weathered rocky soil between cliffs and stones, developing a signature character — rock rhyme (yan yun). Rock rhyme refers to the "rock-bone floral fragrance" unique to rock tea: rich, lasting aroma, mellow and lively flavor, and a distinct, persistent sweet aftertaste. Simply put, after drinking you feel a singular mineral and cooling sensation in the mouth that no oolong from other regions can replicate.

Yes. Mulan rock tea holds a complete quality certification system: SC Food Production License, Organic Tea Certification (core tea garden), and Geographical Indication protection (Wuyi rock tea is a national GI-protected product). Every product carries a traceability QR code — scan to view garden information, production date, and quality inspection reports, ensuring authentic, traceable tea.

Wuyi rock tea can be enjoyed all year round, but each season has its recommendation: spring — light-roast rock tea (e.g., fresh-aroma Rougui) to refresh and cut through grease; summer — light or medium roast to energize and cool down; autumn — a prime tasting season, when the cooler weather makes full-roast rock tea especially rewarding; winter — full-roast old-bush Shuixian to warm the body. As the saying goes, "black tea in winter, green tea in summer, oolong all year" — rock tea, as the flagship oolong, is indeed a great year-round choice.

We offer several formats: Tasting packs (single-serve 5-8g, great for sampling, ¥9-29 per brew); standard packs (125g/tin, for daily drinking); family packs (250g/tin, about 30 brews, better value); collector packs (500g cakes, for long-term storage). Bulk orders (10+ tins) qualify for wholesale pricing — contact our team or see the wholesale cooperation page for details.

A slight bitterness in rock tea is completely normal. In fine Zhengyan rock tea, bitterness appears and fades quickly, transforming into sweetness (the sweet aftertaste). If bitterness lingers or is too intense, the usual causes are: too many leaves, water too hot, or steeping too long. For your first brew, reduce the leaves to 6g and steep for just 3 seconds, then adjust gradually to your preferred strength.

Old-bush Shuixian comes from Shuixian bushes aged 50+ years. Compared with regular Shuixian, it has three distinguishing traits: first, a woody note (the "old-bush flavor") — a deep, woody aroma unique to old bushes; second, richer flavor — full-bodied liquor with backbone; third, greater infusability — up to 12-15 steeps. Old-bush Shuixian is extremely scarce and typically costs 5-10 times as much as regular Shuixian, making it a treasure among rock teas.

We don't recommend a thermos for rock tea. Sustained high temperature over-extracts polyphenols and caffeine, producing a bitter liquor with a stale, muted aroma that loses rock tea's signature "rock-bone floral fragrance". The right way is a white porcelain gaiwan or Yixing teapot with "brew and decant immediately". If you need convenience at the office, brew first and pour the liquor into a thermos to keep warm — just avoid prolonged steeping.

Though both are oolongs, they differ fundamentally: origin — rock tea comes from Wuyi Mountain in northern Fujian, Tieguanyin from Anxi in southern Fujian; craft — rock tea features unique green-making and charcoal roasting, while Tieguanyin favors light fermentation and light roasting; flavor — rock tea is rich and bold with "rock-bone floral fragrance", while Tieguanyin is fresh and delicate with a lingering "yin yun" charm; shape — rock tea has tight, stout strips, while Tieguanyin curls like a dragonfly head. In short, rock tea is the bolder of the two, Tieguanyin the more graceful.

Mother-tree Dahongpao refers to the 6 original Dahongpao bushes on the Jiulongke cliff of Wuyi Mountain, roughly 360 years old and now state-protected cultural relics. Plucking has been completely banned since 2006; only a tiny stock of tea produced before 2005 exists, at astronomical prices (20g once fetched ¥156,800 at auction). The Dahongpao we drink today is cultivated from mother-tree descendants through vegetative propagation (cuttings/grafting), retaining similar genetic traits at far friendlier prices.

Drunk in moderation, rock tea does not cause internal heat. In fact, traditional Chinese medicine regards Wuyi rock tea as warm-balanced in nature, helping to "clear heat and moisten dryness". That said, full-roast rock tea consumed heavily in a row may cause a dry mouth in some sensitive individuals. Our advice: light roast suits those with a hot constitution, full roast suits those with a cold constitution; keep daily intake under 15g (about 2-3 brews); and pair with tea snacks for the best experience.

All Mulan rock tea products pass authoritative third-party testing by SGS, covering 60+ pesticide residue indicators, fully compliant with national food safety standards (GB 2763-2024) and EU standards. Our core garden follows organic cultivation management, using no chemical pesticides or fertilizers. Every batch comes with a quality inspection report viewable online via the product traceability QR code.

Rock tea can be cold brewed, but choose light-roast, fresh-aroma varieties (e.g., light-roast Rougui, fresh-aroma Dahongpao). Method: put 3-5g of leaves in 500ml of room-temperature water or mineral water and refrigerate for 4-8 hours. Cold-brewed rock tea is elegantly aromatic, sweet and barely bitter — perfect for summer. Note: full-roast rock tea is not suitable for cold brewing, since its high-roast aromas require hot water to be released.

Look at the following: appearance — genuine Zhengyan rock tea has tight, even strips with a lustrous dark sheen; dry-leaf aroma — natural floral-fruity notes with no burnt or off smells; taste — a unique "rock rhyme" and persistent sweet aftertaste; infused leaves — soft, bright and even, with "toad-back spots". The most reliable approach is to choose products with a traceability system — every Mulan product carries a blockchain traceability QR code.