Rui Xiang 瑞香 (2025)
Tea Profile
Type: Pinzhong Yancha (Rock Oolong, Wuyi cultivar No. 305)
Location: Mi Tuo Yan 弥陀岩, Zhengyan core area, Wuyishan National Park
Altitude: Around 500–600 m
Harvest Date: May 1, 2025
Cultivar: Rui Xiang 瑞香 (No. 305, bred by Fujian Tea Research Institute)
Roasting Level: Lower-medium roast, two charcoal firings
First Roast: July 5, 2025
Second Roast: September 4, 2025
The Story of This Tea
Rui Xiang, meaning “Auspicious Fragrance,” is a modern Wuyi cultivar known for its refined aroma and elegant taste. Developed by the Fujian Tea Research Institute and numbered 305, it produces a distinctive floral and fruity fragrance that sets it apart from traditional bushes.
This 2025 harvest was grown in Mi Tuo Yan, one of the most respected gardens in the Zhengyan core area of Wuyishan National Park. We roasted it twice over charcoal at a lower-medium fire, allowing the tea’s natural perfume and sweetness to shine while adding a hint of warmth and mineral depth.
It was recognised this year by the Wuyishan Tea Bureau for its clarity and fragrance. While awards are never our focus, they confirm what we already taste in the cup. A graceful balance between fruit, flower, and the living rock character that defines true Wuyi Rock Tea.
Aroma and Flavour
This Rui Xiang opens with a radiant floral-honey aroma and a bright, juicy sweetness that lingers long after each sip. Its liquor is crystal clear and silky, combining the freshness of spring fruit with the gentle warmth of roasted nuts. The overall impression is elegant and pure. A fine example of contemporary Pinzhong Yancha crafted with restraint and finesse.
- Aroma: Honeyed fruit, magnolia, and soft wood-spice
- Flavor: Sweet and mellow, with floral brightness and subtle mineral undertones
- Texture: Silky and smooth, medium-bodied
- Aftertaste: Lingering floral sweetness with gentle cooling yun
- Steeping Endurance: Around 7–9 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Duanni 段泥 Yixing teapot, or porcelain gaiwan
- Ratio: 7–8 g per 100 ml water
- Water: 95–100 °C soft spring water
- Infusions: Brief rinse, then short infusions (5–8 s) at first, gradually extending over 7–9 brews
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: Around 95 °C
- Steeping: 2–3 minutes initially, with 2–3 resteeps by adding 30–45 seconds each time
Why Choose This Tea
Rui Xiang (瑞香) captures the elegance of modern Wuyi Rock Tea with its fragrant balance of fruit, flower, and subtle roast. Grown in Mi Tuo Yan’s Zhengyan core terrain and crafted with two gentle charcoal firings, it offers exceptional purity and sweetness. A perfect choice for anyone who loves refined, aromatic Yancha and wishes to explore the new generation of Pinzhong cultivars.