Appearance & Taste
The tea leaves of Rou Gui are long, tight and slightly twisted. The colour of the tea leaves is in dark but glossy. The tea soup is between oily dark and orange-red without any impurity. This Rou Gui tea was baked by moderate fire; hence it has a bit of caramel aroma. Besides, it has an obvious cinnamon taste since its raw material were from trees belonging to the cinnamon variety.
The cinnamon aroma of this premium Wuyi Rou Gui is dominating and aggressive, with a special rocky flavour. After the first sip, your throat will immediately get caught by it’s 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.
Adjust the amount of tea based on your own taste
We recommend you use (Yixing) Clay Teapot or Gaiwan to brew this gorgeous oolong tea, with a tiny volume of around 100ml – 200ml. Or you can also brew it with a normal size teapot with more tea leaves.
For simple glass vessel/teapot style:
Use 100°C hot water to infuse tea leaves for around 1-2 minutes. Re-steep for around 4-5 further infusions. (Adjustable by personal taste).
For Gongfu 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.
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.
Picking and Making
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.