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2009 Spring Zhen-Yen Handcrafted "Rou Gui"

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by teaddict
Average preparation
205 °F / 96 °C 0 min, 30 sec

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  • “Spicy with cinnamon notes, this is a neat oolong. The cinnamon notes fade a little quicker than the general spiciness, but not so fast as to suggest anything but natural flavors; I just note that...” Read full tasting note
    82
    teaddict 311 tasting notes

From Hou De Asian Art & Fine Teas

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1 Tasting Note

82
311 tasting notes

Spicy with cinnamon notes, this is a neat oolong. The cinnamon notes fade a little quicker than the general spiciness, but not so fast as to suggest anything but natural flavors; I just note that I don’t get more than 5-6 infusions from this one gong fu style. It can get all the way to bitter if overpacked in the brewing vessel or if not watched carefully.

This is one I only brew gongfu cha, never the brew/hold in thermos I do so often with other teas. It’s just too subtle and tricky for that, but quite rewarding—really, Dan Cong-like—in this. I use enough left to fill the gaiwan about 2/3 full after the leaf is wetted—about 1/3 full of dry leaf. Sorry, haven’t weighed this one out for a while—maybe ever—for a formal tasting with pics.

Preparation
205 °F / 96 °C 0 min, 30 sec

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