About Premium Aged Wuyi Tiger Roaring Rock Rou Gui Oolong

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.

Appearance & Taste

Premium Aged Wuyi Tiger Roaring Rock Rou Gui Oolong

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.

Taste: Cinnamon, Floral, Mossy, Rocky, Woody

Brewing Guide

Tea Cup

2.5 teaspoon(s)

100°C (125ml)

1-2 mins

Enjoy!

Glass

5 tsp

100°C (250ml)

1-2 mins

Enjoy!

Teapot

10 tsp

100°C (500ml)

1-2 mins

Enjoy!

Kongfu Style

Warm the Gaiwan/tiny teapot with hot water; discard the water afterward.
Add 1g Oolong tea for every 20ml – 30ml of water (recommend 8g of tea leaves for a Gongfu brew, adjustable by personal taste).
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it twice and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea).
Refill the clay teapot/Gaiwan with hot water.
Infuse the tea for around 5s for the first 4 brews. Please allow 5 more seconds’ infusion time for following brews.
Pour the steeped tea into a serving cup (also called fair cup) and divided into small teacups before serving.
Rebrew-able around 8-12 times.

Origin

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

Picking & Production

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.