Hurou “Tiger Meat” Wuyi Oolong

This tea might be called “Tiger Meat,” but don’t worry—it’s not named after its taste. The name comes from the tea’s origin: Hu Xiao Yan - 虎啸岩(Tiger Roar Rock), a legendary cliffside area deep in the heart of Wuyi Mountain, China.

Wuyi Mountain is famous for its rocky cliffs, mineral-rich red soil, and misty, shaded valleys. Grown at elevations of 1,200–1,500 meters, the tea bushes here absorb the essence of the rocks, clouds, and mountain air—giving this tea its intense mineral character and feeling.

This is a Wuyi Rougui (a type of rock oolong that is meticulously charcoal roasted during different sessions over the course of 8-10 months). This tea has a distinct and recognizable Chinese cinnamon aroma—not the sweet kind, but a more savory, woody version that is typical of high-quality Rougui oolong. The flavor is rich and layered, with notes of roasted cacao, maple syrup, and a hint of plum-like sweetness. Towards the end of each sip, there is a mineral brightness emerges, helping to balance the richness and keep the overall profile clean and smooth. The finish is long and pleasant, with a lingering taste of dark chocolate and light maple tree-like woodiness. The tea has a bold body and leaves a calm, meditative feeling after a few cups. If you’re someone who enjoys the roasted profile of coffee, the richness of dark chocolate, or the intensity/complexity of whiskey, this tea delivers a similar depth and satisfaction, but in a completely unique way.

Brewing Instructions (Gongfu Style)

This tea comes in a convenient pouch with about 8.5 grams of tea leaves—perfect for one session. 

• Use a 90–100ml gaiwan or teapot
• Boiling water (about 204°F / 96°C)
• First, do a quick rinse (just pour water in and immediately pour it out to rinse your teacup or to pour over tea pets)
• Then steep:
  
• First infusion: 5 seconds
• Following infusions: just 1 second each
• You can enjoy many infusions from this tea—perfect for a long, thoughtful sessions