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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.
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Sophie K. –
That cinnamon punch from the aged Wuyi Tiger Roaring Rou Gui makes every sip a bold adventure.
Amelia S. –
This aged Wuyi oolong is totally next level with its powerful cinnamon and rocky flavors.
Ava C. –
This aged wuyi oolong hits all the right notes with a bold cinnamon and rocky flavor that lingers long.
Liam R. –
Such a refreshing white tea with lovely floral and fruity scents this White Peony is simply charming
Jackie W. –
Strong cinnamon and woody flavors from Wuyi’s Tiger Roaring Rock make this aged Rou Gui unforgettable.