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Rou Gui Wuyi Yancha Ma Tou Yan

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Scharp
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  • “Thank you *Vicony Teas* for this free sample! I decided to try this tea while listening to D. Scarlatti sonatas. Tea always makes listening to music more enjoyable for me. *Leaf...” Read full tasting note
    90
    Scharp 115 tasting notes

From Vicony Teas

Rou Gui is the latest tea added to Wu Yi’s famous five bushes (previously only four consisting of Tie Luo Han, Shui Jin Gui, Da Hong Pao and Bai Ji Guan; referred to as Si Da Ming Cong). All these teas originate from Wuyi Mountain in Northern Fujian of China. They are also called Yancha (Rock tea) due to the pristine rocky areas where the tea bushes grow.

This is a heavily roasted Rou Gui Yancha (Rock Tea) made of the tealeaves picked from more than 30 years old Rou Gui Tea trees in Ma Tou Yan, a famous area of Zhengyan. For the first infusion, the charcoal baking aroma is obvious, which is quite enjoyable and chased after by many tea connoisseurs. After sipping it, you will feel the heavy rock but delicate tea taste and super long after sweetness and sharp, pleasing cinnamon aroma will dominate your whole mouth. Its Hou Yun (Hou Yun means the persistent taste that you can feel lingering in your throat) was so strong and the aftertaste traveled deep down through your throat. Even after more than 10 brewings, the Rou Gui Yancha was still deep and tasty, and yan cha flavour was present during all infusions.

About Vicony Teas View company

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1 Tasting Note

90
115 tasting notes

Thank you Vicony Teas for this free sample!

I decided to try this tea while listening to D. Scarlatti sonatas. Tea always makes listening to music more enjoyable for me.

Leaf Quality:
There were no stems, only long, dark leaves. They smelled of sweet fruit. Like the other Wuyi Yancha teas I’ve tried, the leaves themselves remind me of little charcoals. The brewed leaves smelled of cherries and wine, and were a bit toasty.

Brewed Tea:
20 second steep times for this tea.
The brewed tea was a light brown, and smelled very buttery with a hint of toastiness. My first sip was smokey, buttery, and sweet. Very nice.
Second Steeping
This cup was very floral, and much sweeter than the first. Some smokiness showed through, however it was not as noticeable as the first.
Third Steeping
This was nice, silky, buttery, and floral. The characteristic smokey flavor from the other brews was still present.

I really liked this tea, and am happy to have tried it- especially with great music.

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