Tea type
Oolong Tea
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Edit tea info Last updated by Roswell Strange
Average preparation
195 °F / 90 °C 0 min, 15 sec

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From Camellia Sinensis

Due to its typical terroir, the Wuyi Mountains region produces teas known as “rock teas” including the famous Rou Gui. The infusion of its large twists liberates warm notes of bark, spices and roasted nuts. Its lively and fruity (green apple) liquor evolves towards a finish marked by the mildly spicy flavor of Chinese cinnamon, a literal translation of Rou Gui!

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4 Tasting Notes

12930 tasting notes

It’s not the time of year where I find myself gravitating much more heavily towards brewing yancha/roasted oolongs, but Rougui is still one of my favourites so I make time for it in my rotation. This was just a Western style mug during a “work from home” day and not a Gongfu session, but I still loved those deeper woody and mineral notes and the nutty chestnut flavours mixed with hints of sweet fruits and orchids. It’s a complex, beautiful tea and maybe steeping it Western style doesn’t do it the most justice but it’s still a damn good cup!

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91 tasting notes

Not as good as the YS selection.
Nose; toasted grain, clove, gardenia, lychee.
Palate; slight sweet spice otherwise similar to nose.

195 °F / 90 °C 0 min, 15 sec

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