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This premium Wuyi Tigering Roaring Rou Gui is aged, compared to the normal premium Tigering Roaring Rou Gui. It has a more ‘Aged Cong’ charm, a much stronger flavour of moss, reed leaves and wood. It is produced from the “Hu Xiao” (Tiger Roaring) Cliff inside the scenic area of Wuyi Mountain in Fujian Province.
The tea leaves of Rou Gui are long, tight and slightly twisted. The colour of the tea leaves is dark but glossy. The tea soup is orange-red without any impurity.
The cinnamon aroma of this premium and aged Wuyi Rou Gui is dominating and aggressive, with a special rocky flavour. It has a more mossy and woody flavour due to the age of the tea tree being over 60 years.
The tea soup is thick and mellow. After the first sip, your throat will immediately get caught by a combined flavour of rocky, cinnamon and floral aroma with a warm and pleasant long-lasting aftertaste of pungency. Your tongue will feel refreshing and your throat will spontaneously try to retain the mellow tea soup and its impressive rich aroma.
2.5 teaspoon(s)
100°C (125ml)
1-2 mins
Enjoy!
5 tsp
100°C (250ml)
1-2 mins
Enjoy!
10 tsp
100°C (500ml)
1-2 mins
Enjoy!
This premium Wuyi Rou Gui was produced from the “Tiger Roaring Rock”, in the scenic area of Wuyi Mountain in Fujian Province. The Tiger Roaring Rock locates in the south of “Erqu River” of “Jiuqu River” of Wuyi Mountain, which is well-known for its sheer cliffs, natural strange stone, plunging ravines and winding streams. The rock, at an altitude of 510 metres, has a huge hole in the middle and hence looks like a ferocious tiger lying on the ground, and that’s where its name comes from.
The tea-growing environment there is superior which makes the Rou Gui tea produced there be in premium quality. Most of the tea plantations located among the rocky valleys have plenty of sunlight and the light intensity is higher and as a result, the tea has a more strong, aggressive and powerful taste.
Origin: Fujian
Wuyi Rou Gui tea tree germinates from mid-April while the picking time begins in early May. Normally, there is only one harvest season for Wuyi Rou Gui in a year. Our Wuyi Rou Gui is spring tea, plucking during sunny days.
The making processes are picking, withering, shaking and setting, fixation, rolling, baking, and repetitive baking.
Wuyi Rou Gui normally can be baked using low, medium or high fire, and each of the ways could result in quite different tastes. The quality and flavour can also be affected by the tea-making skills of the tea makers.
Our premium Tiger Roaring Rock Rou Gui was baked with medium fire by an experienced tea master.
Out of StockOur Sour-Style Tieguanyin is an uncommon and polarising type of Tieguanyin; it is either loved or hated! The production methods dehydrate the tea leaves to a water content of only 20-30%; the final dry tea leaves smell very sour, but the sourness is only very light in the taste. The main difference in production is in the shaking time: the leaves are shaken much less for Sour-Style Tieguanyin. Instead, the tea leaves are left to sit for a long time. Fixation waits until the morning of the next day when the grass scent has totally disappeared and been replaced by the sour aroma.
This style of Tieguanyin was actually invented by accident when a hot, rainy day made some tea growers feel too dizzy and short of breath to fire the tea, which was just left to sit. The next day, they found the tea had already turned sour. However, they sold it nonetheless and it proved very popular. Since then, tea growers have made this style of Tieguanyin on purpose.
This premium Tieguanyin was made using the most traditional method, called Zhenwei in Chinese, which performs the firing right after the shaking procedure. The entire tea making process was completed no later than the morning of the day after shaking. The taste of the tea is very delicate but mellow, with a long-lasting aftertaste.
Tieguanyin oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favourite of many.
Our premium Anxi Ti Kwan Yin is cultivated in the core producing area in inner Anxi County which has the most nutritious soil type – acidic red soil and made by the tea master who has almost half a century’s tea making experience.
Our premium Wuyi Hui Yuan Shui Xian was produced in the most scenic Wuyi Mountain area – the “Hui Yuan” pit. “Hui Yuan” pit is one of the “Zheng Yan” tea plantations which is considered as the origin of the best quality of Wuyi rock tea.
There are three kinds of Shui Xian tea trees: Shui Xian (with over 30 years old), Gao Cong Shui Xian (30 to 60 years’ history) and Lao Cong Shui Xian (the oldest tea tree which is over 60 years old). The tree age of our premium Wuyi Shui Xian is over 100 years which is the real “Lao Cong” Shui Xian tea, which has a very impressive and charming “Yan Yun” taste.
You can easily smell how delicate the tea is even without brewing. The unique and long-lasting orchid aroma is combined with charming and rocky “Lao Cong” taste. With just one sip of the tea you will never ever forget the tea.
Out of StockAlishan Oolong Tea is a typical example of Taiwan High Mountain Tea, produced in the Da Ali Mountain area of Jiayi County, which encompasses some 25 peaks over 2,000 metres in height, the tallest being Datashan (2,663m). There are two types of Alishan Oolong Tea: Jinxuan Oolong Tea and Qingxin Oolong Tea. Our typical Alishan Oolong Tea is a Jinxuan Oolong Tea.
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