Wuyi Origin – A Tea Lovers Dream from the Heart of Wuyishan

As a tea enthusiast with a special appreciation for Wuyi rock oolongs and traditional black teas (Lapsang Souchong being my all time favourite), I can confidently say that Wuyi Origin stands in a league of its own. This is not just another online tea vendor, it’s a direct link to the soil, cliffs, and hands that have shaped Chinese tea for generations.

My experience has been exceptional, but it’s the connection I have formed with Cindy, the founder, that truly impressed me. Cindy is not just a business owner, she’s a craftswoman and guardian of tradition, and her passion shows in everything from how she communicates to how she roasts.

Cindy runs Wuyi Origin alongside her husband, and together they represent a beautiful marriage of two great tea families. Cindy is from Wuyishan, the original birthplace of Oolong and Black Tea, while her husband comes from Chaozhou, a region famous for Phoenix Dan Cong oolongs. Their combined heritage brings an incredible depth of expertise and cultural richness to everything they produce.

I have spoken with Cindy multiple times, and her generosity and care were clear in every interaction. She even included personalised tea sample packs for me, not as a promotional afterthought, but because she was genuinely excited to share specific teas she thought I would appreciate. That kind of passion is rare. I can’t wait to try their 2025 smoked Lapsang Souchong.

And the teas? Every single one has been outstanding. From the rich, warming spice of their Rou Gui to the elegant depth of their old bush Lapsang Souchong, the quality and craftsmanship are undeniable. These are teas with soul, you can feel the Wuyi cliffs in each cup.

Why Wuyi Origin Stands Out:

• Direct farm-to-cup – no middlemen, no mystery
• Traditional roasting – with patience and precision
• Transparent sourcing – each tea is labeled by cultivar, harvest, and location
• Warm, personal service – from people who clearly love their craft

If you care about where your tea comes from, who makes it, and how its handled from leaf to cup, Wuyi Origin is as real as it gets. This is tea made with heart and heritage.

Visit their website here: https://www.wuyiorigin.com/

… but don’t just believe me, let Cindy tell you herself!

If you missed our discussion about this on air, you can catch up with it here!

1. Old Bush Lapsang Souchong (Ma Su, 麻粟老丛小种)

🔍 What it is:

• A black tea (hong cha), unsmoked
• Grown in Ma Su village, just outside Tongmu Guan (birthplace of Lapsang)
• Harvested from old tea bushes (老丛) typically 40+ years old

🌿Flavour Profile:

• Aroma: Longan fruit, wild honey, orchid, light wood
• Taste: Silky, deep sweetness, think dried jujube, malted cocoa, red dates
• Texture: Smooth, round, sometimes slightly cooling in the throat
• Finish: Elegant, clean, long-lasting sweetness

🔥 Notable Features:

• No smoke (unlike traditional Lapsang)
• Emphasizes purity, fruitiness, and terroir
• Can be aged further for even more depth

2. Wuyi Origin Rou Gui (肉桂)

🔍 What it is:

• A rock oolong (yancha) from the Rou Gui cultivar
• Typically medium roasted, possibly charcoal-roasted in stages
• From the Zhengyan or Banyan zone, depending on the batch

🌿 Flavor Profile:

• Aroma: Cinnamon bark, dried citrus peel, osmanthus flower
• Taste: Warming spice, toasted nuts, dark fruit (like plum)
• Texture: Grippy, mineral-rich, structured body
• Finish: Rock rhyme (岩韵) tingly, echoing aftertaste in throat and tongue

🔥 Notable Features:

• Meant to wake you up, warm, stimulating energy
• Gains complexity across steeps: spice → fruit → minerals
• A flagship cultivar of Wuyi yancha

⚖️ Comparison Table

Session Tips

For Old Bush Lapsang:

• Treat it like a fine red wine
• Gong Fu steeping: Start at 15 to 20 seconds, get 6 to 8 steeps
• Great with quiet music, incense, journaling

For Rou Gui:

• Focus on aroma and steep progression
• Try pairing with roasted nuts or dark chocolate
• Listen to its evolution: the spice fades, the mineral and floral rise