Imperial Rou Gui Oolong

Imperial Rou Gui is a Zheng Yan Cha which means it grows in central part of the Wu Yi Mountains known for its mineral rich soil. Rou Gui, the name coming from the Chinese herb we call cassia, began its fame during the Qing Dynasty, and is now the most commonly grown Zheng Yan Cha. Cassia smells a bit like cinnamon. The smell is strongly cassia with a bit of orchid and honey. When picked in the early spring you will also notice a slight buttery aroma. This tea is lightly roasted over charcoal so you can easily appreciate the aroma compared to strongly roasted tea. The fragrance will last over many infusions, which is one of the tests for quality. Once brewed the tea is clear with light yellowish-green color. Like other famous rock oolong tea, you will notice the mineral flavor which with never go bitter and leaves a pleasant sweet aftertaste.

Location: Fujian Province
Tea Bush: Rou Gui
Tea Master: Liu Guo Ying
Harvest Time: April-May

Picking Standard: zhong kai mian (3 slightly open leaves)

Brewing vessel: glass cup, gaiwan, glass or porcelain pot, yixing pot

Brewing Guidelines: 1st infusion 1 ½ Tbs per 12 oz 212F
for 1 min

Infusions: at least 6 times

1 Tasting Note

Will

[note – this is based on the 2011 light roast imperial rou gui]

I have had mixed results with 7 Cups’s teas, and wasn’t hugely impressed with some of their yancha that I’ve tried. However, I think this one is really nice. The roast is balanced (not too high, not too low), clarity of the brewed tea is good, the tea has sufficient oxidation, and the characteristic rou gui flavor is there. The aroma in the empty cup smells just right. If you push it to the point where it’s a bit astringent, more of the aftertaste will come out. I think it’s a fairly good value.

2012-02-18 14:57:35 -0500

205 °F / 96 °C

0 min 30 sec

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