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Lotus Peak Cinnamon Rougui comes from the Lianhuafeng (Lotus Peak) area of the Wuyishan core terroir. This region is historically valued for producing rock teas with clear mineral resonance and pronounced aromatic density. The cultivar is Rougui, known for its cinnamon-bark fragrance and sharp, penetrating aroma. Bushes grow in rocky micro-valleys with excellent drainage and mineral soil.
The leaves are hand-harvested and processed with the traditional Yancha method — sun-withering, indoor withering, Yaoqing shaking, partial oxidation, fixation, rolling, controlled initial roasting, water-adjustment roast (zou shui huo), and final charcoal finishing. This produces tightly twisted dark strips and a deep, elegant character.
The infusion is bright orange-yellow, showing a clear cinnamon-floral fragrance mixed with fruit notes. The taste is rich and smooth, with strong mineral depth, a sweet returning finish, and a persistent aromatic clarity.
