A great “yan cha” style oolong that has a wonderful mix of a roasted flavors and fruity notes. I am always surprised at how much this tea fades after the first two infusions. With such a steep drop off in flavor, you may find that infusions 3+ require an unusually large increase in steep time. You can also experiment with more leaf. Personally, I don’t recommend rinsing this tea at all, but this is just a preference.
Master Xu's Rou Gui
From the tin:
“Master Xu’s Rou Gui is a refreshing roasted Wuyi oolong made by the maker and guardian of the original Da Hong Pao trees. Fregrant, fruity with a slight rose aroma combines well with the roasted taste of this tea. Brew with boiled water that has been allowed to cool for a couple of minutes and a large teaspoon per cup.”