“Used my new 140ml yixing for this tasting and I anticipated a good tasting but alas I screwed up. I used 3 gm tea for the preparation and steeped initially for 20 seconds at 190F and got a limpid...” Read full tasting note
“Since I’m not fond of aggressive roasting, Wuyi oolongs are always a bit of a gamble. This one from 2015 was never too roasted to begin with, and I’m sure the years have mellowed it even further. I...” Read full tasting note
“Dry leaf – SWEET, SPICE, MINERAL, NUT (primary light cinnamon/Mexican chocolate and wet rock minerality; notes of dark caramel and bitter green leafiness. In preheated vessel – pungent green...” Read full tasting note
Rou Gui means Cinnamon in Chinese (肉桂茶). It’s varietal of Wu Yi Mountain rock tea that has been around since the Qing Dynasty. First flush of spring tea is picked, wilted, fried, wilted again then lightly roasted to bring out it’s subtle bouquet of aroma and tastes.
Our Rou Gui is a medium roast level and can be brewed 6 to 8 times easily using the gong fu method of brewing. The brewed tea produces a golden tea soup with hints of fruit and chocolate. A lovely tea that can accompany you on almost any tea session.
Late May 2013 harvest
Company description not available.