Appearance & Taste
The tea leaves are long, tight and slightly twisted. The colour of it is in a dark colour with glossy characterise. The tea soup is bright orange-red without any impurity. In addition to the taste feature of rock tea, it is also loved by people for its unusual warm and pleasant pungency long-lasting flavour. It has a very obvious cinnamon aroma which is because it uses the fresh tea leaves from the tea tree who belongs to cinnamon variety as the raw material. After that, it will be processed by the same technology of making Wuyi Rock Oolong tea. As our Wuyi Rou Gui is baked by moderate heat, there is a little smoky mouthfeel but immediately turns into the cinnamon, milky and floral flavour. The aftertaste is sweet, the fragrance stays in the throat for a long time.
Adjust the amount of tea based on your own taste
Among many tea wares, we recommend you use (Yixing) Clay Teapot or Gaiwan to brew this most characteristic Chinese tea. The clay teapot used to brew Oolong tea in Gongfu style is specific tiny whose volume is normally around 100ml – 200ml. Or you can also brew it by using normal-sized 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 infusion. (Adjust 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 tea leaves, adjust by personal taste).
- Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea).
- Refill clay teapot/Gaiwan with hot water.
- Infuse tea for around 5s for the first 4 brews. After that, extend an extra 5s infusion time for the following brew.
- Pour the steeped tea into serving cup and divided into small teacups and serve.
- Repeat around 8-12 times.
Wuyi Mountain, Fujian province
The tea is produced in the Wuyi Mountain area in Fujian Province. It is cultivated in a rocky mountain area with an average altitude of more than 600 metres; the average annual precipitation is above 2,000mm and the relative humidity is 80%. The climate is mild in all seasons – the average temperature is around 18.5℃. There are a lot of small streams and much forest cover, and frequent mists. The soil is formed through the weathering of acidic rocks. Most tea plantations are located in the valleys, the small hills acting as barriers to both sunshine and wind. These conditions produce a unique oolong tea with a special flavour.
This standard Wuyi Rou Gui comes from ‘Ban Yan’ tea plantation in Wuyi Mountain. ‘Ban Yan’ tea plantation is located beyond the core scenic spot of Wuyi Mountain but still inside the scenic area. The soil type of ‘Ban Yan’ tea plantation is red siallite soil. The soil layer is relatively thin, the amount of aluminium is many, but the potassium content is extremely low. The texture of the soil is sticker and the acidity of it is high.
Picking and Making
Wuyi Rou Gui tea tree germinates from mid-April, the picking time begins in early May. The harvest season for Wuyi Rou Gui only once a year under normal circumstances. Mainly Wuyi Rou Gui is spring tea. Plucking should be conducted on sunny days.
There are several steps to making Wuyi Rou Gui. The processes can be divided into picking, withering, shaking and setting, fixation, rolling, baking, and repeat baking.
Wuyi Rou Gui can be baked with low fire, medium heat or high fire which causes different tastes. Meanwhile, the quality or flavor also can be affected by the skills of making tea.
Our Rou Gui is baked with medium fire by an experienced tea master.