Family: Oolong Tea
Origin: Wuyi Shan, Fujian Province, China
Cultivar: Rou Gui
Sourced: Agrochemical free
Rou Gui literally translates to “Cassia” and is named after the cinnamon flavours it can exhibit when infused. It is cultivated and produced in Wuyishan, one of the most prestigious tea region of China, and holds all the sought after deep, rich and complex flavours and aromas that this Yan Cha cultivar is famous for. Yan Cha, meaning Rock Tea, is used to describe Oolong teas grown in Wuyishan region where tea plants grow in a terroir of rocks and soil high in mineral content. Our Rou Gui Oolong has rich and deep roasted flavours with nutty, flowery and fruity characters. The tea has a long finish exceptionally round with a crème caramel buttery finish. It will continue to extract and release an abundance of flavours for at least 4-5 infusions with each infusion extracting new elements in different ratios. To maximize your experience and the full range of depth from this tea we recommend Gong Fu Cha style of brewing with a gaiwan.
How to brew this tea
Teapot / Western Style
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2-3tsp / 2-3g tea
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250ml / 8oz water @ 95C / 205F
Brewing time:
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1st brewing length 2-3 minutes
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2nd brewing length 3 minutes
Gaiwan / Gong Fu Cha Style
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Rinse tea leaves first with 95C / 205F water. Let leaves soak for 5-10 sec and discard water. The tea leaves are now ready to be brewed.
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4-6tsp / 4-6g tea
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175ml / 6oz water @ 95C / 205F
Brewing time:
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1st brewing length 20-30 sec
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2nd brewing length 10-20 sec
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3rd brewing length 20-30 sec and repeat 20-30 sec brewing length for 2 to 3 more time to your taste.