Wu Yi Shan “Purple Rose” Zi Mei Gui Rock Oolong Tea
Zi Mei Gui (紫玫瑰, lit. “Purple Rose”) is one of the rarest teas in Wu Yi, and we’re thrilled to bring it back! It’s a modern hybrid of two distinctive Wu Yi cultivars, Zi Hong Pao and Jin Mei Gui, and it’s grown by only a handful of families in Cao Dun Village in the Xing Cun area of Wu Yi Shan. This Spring 2026 harvest got two full charcoal roasts (and rests) that turned the leaves a deep, glossy black-brown. In the cup it’s rich and roasty, with a rose-tinged sweetness that keeps unfolding steep after steep.
About the varietal
Purple Rose gets its character from two unusual parents.
- Zi Hong Pao (Purple Robe): a purple varietal that arose as a natural mutation of the classic Da Hong Pao. It gives Purple Rose its thick, dense leaves with a purple-red-green tint when fresh.
- Jin Mei Gui (Gold Rose): introduced in 1990 as a hybrid of Tie Guan Yin, Huang Jin Gui, and Bai Qi Lan. It’s known for taking on a natural, rose-like floral sweetness when roasted, which is where the “rose” name comes from.
The result is a medium-leaf cultivar with the weight and depth of Da Hong Pao lineage and the rosy sweetness of Jin Mei Gui. Very few farms grow it, so even in Wu Yi it’s a rare find.
Why it’s special
- One of Wu Yi’s rarest cultivars, grown by just a few families in Cao Dun Village.
- Combines Da Hong Pao lineage with Jin Mei Gui’s natural rose sweetness.
- Big, glossy, well-twisted leaves from a careful charcoal roast.
- Brews a vivid ruby-orange liquor that stays bright and clear.
- Thick aroma, rich mouthfeel, and plenty of staying power through a long gongfu session.
Tasting notes
- Aroma: roasted rose petals, dark berries, toffee, and a warm, spicy-biscuit note, with sandalwood in the background.
- Liquor: deep ruby-orange, clear and bright; thick, smooth, and juicy.
- Flavor: early steeps open with roast, cocoa, and caramelized sugar, then turn fruity and floral, with ripe persimmon, red berries, and a light berry tartness. Later steeps soften into honeyed rose and rock-sugar sweetness.
- Finish: long and sweet, with lingering rose and a clear, mineral rock rhyme.
Origin & processing
- Area: Cao Dun Village, Xing Cun, Wu Yi Shan, Fujian
- Cultivar: Zi Mei Gui 紫玫瑰 (Zi Hong Pao × Jin Mei Gui)
- Harvest: Spring 2026
- Craft: wither → bruise → partial oxidation → charcoal roast → rest
- Roast: Medium, charcoal roast
Brewing guide
(Good water helps. Adjust to taste.)
Gongfu (recommended)
- 6–7 g per 100 ml
- 98–100 °C
- Quick rinse, then 8–10s • 10–12s • 15s • 20s • 25s… for 10+ infusions
- Tip: keep the early steeps short to show off the roast and fruit, then stretch the times to bring out the honeyed rose sweetness.
Western
- 3 g per 300 ml (10 oz)
- 95–98 °C for 2:30–3:30
- 2–3 infusions, adding 20–30s each round
Grandpa style
- 1–1.5 g per 100 ml
- 90–95 °C, top up as you sip
Pairing
For a fun tasting, brew it next to our Zi Hong Pao, one of its parent cultivars, or line it up against our Huang Mei Gui (Yellow Rose) for a “Purple Rose vs. Yellow Rose” showdown!
In Summary
- Caffeine: medium
- Storage: airtight, cool, dry, away from strong aromas. The roast is already well settled, so it’s ready to enjoy right away.
- Tea: “Purple Rose” Zi Mei Gui Wu Yi Rock Oolong
- Cultivar: Zi Hong Pao × Jin Mei Gui hybrid
- Harvest: Spring 2026
- Region: Cao Dun Village, Wu Yi Shan, Fujian
- Roast: Medium, charcoal roast
In short: a rare Wu Yi hybrid with Da Hong Pao depth, roasted rose sweetness, and juicy dark fruit. Purple Rose is back, and it’s a real treat for the curious tea drinker!
