“I was prepared for this one to be subtle; I’ve seen enough copy from various tea vendors disclaiming their rou gui oolongs as being subtly cinnamon-y, the kind of thing that might disappoint...” Read full tasting note
“I’ve discovered that the secret to bringing the cinnamon out of this tea is to use a lot of it. I used to put about 4 or 5 g of tea in a 120 ml vessel, but adding a couple extra grams makes all the...” Read full tasting note
“I had this from awhile ago and some cinnamon sounded pretty good. I opened it up and took in a pleasant warm and spicy wood aroma. I had good hopes for this session. I placed a good amount in my...” Read full tasting note
Rou Gui (Chinese: 肉桂; Pe̍h-ōe-jī: bah-kuì) is a Wuyi Oolong tea; the name literally means Cinnamon. The tea can be difficult to prepare but its distinctive sweet aroma can be brought out up to 7 steepings. It was first developed during the Qing Dynasty.
Rou Gui, the name literally means Cinnamon which from Wu Yi Mountain, Fujian Province.Because of its taste likes cinnamon flavor, so as a matter of habit people call it Cassia tea. It is one of the most famous in Wuyi. It had been selected as one of the top ten tea in China in 1984, and it has won the international agricultural fair in gold since 1989 to 1995.
We recommended drink Oolong tea since it is high in antioxidants and It may help you in the fight against cancer, high blood pressure, cholesterol, obesity, and eczema, and also keep warm your body and stomach
Region WuYi Mountain, Fujian Province, China
Appearance Features of shape: tight and gathered, breen and bright.
Aroma Deep, roasted-sugar sweetness, along with some roasted raisin-like.
Taste The color of soup is orange and the most distinctive is the fragrance and orchid flavor which is strong and durable and obvious rock charm.
Ingredients Oolong Tea
We recommoneded Warm up the tea ware before steeping. Rinse the leaves: Pour some hot water in the Gaiwan/Yixing Teapot, swish the leaves around a bit, and pour the water off. It really brings out the roasted smell and flavor of the tea. Then begin your infusion using the recommended directions. Gaiwan/Yixing Teapot: Use about 7g (2-3 teaspoons) each time ; Steep at 95°c (203°F) to 100°c (212°F) water for 50 second to 30 second for the first three brewing; then the later is about 1 to 3 minutes. You can steep around 7 times. All the information is based on our tea sommelier’s testing. You can change the steep time according to your personal favor but any water temperature alternation is strongly not recommended.
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