A full-bodied infusion that has a distinct floral aroma, toast and spice notes. This bold tea is characterised by its particularly sharp cinnamon tail note and long sweet finish.
Rou Gui is one of the 4 famous Yancha (“cliff and boulder” tea) leaf varieties of the Wuyi Shan region that also includes Da Hong Pao, Tie Louhan and Baijiguan. These are the famed and traditional teas of this growing region. Oolong teas from the Wuyi mountains are known as “cliff and boulder” teas due to the rocky terrain in and around the tea gardens giving the teas their unique flavour.
Origin: Lian Hua Peak, Wuyishan, Fujian province, China
Flavour profile: Full-bodied | Floral | Toast
Processing highlights: Rou Gui is a Mingcong Yancha tea Wuyi ming congThe leaves undergo outdoor withering and are oxidised to around 70%. Our Rou Gui is medium baked and traditionally roasted over charcoal 4 times.
Plucking standard: 3 open leaves
Cultivar: Rou Gui
Tea Master: Ms Chen
Wuyi Shan is a mountainous area that is naturally protected and provides favourable growing conditions. The region has relatively high humidity levels, high rainfall and fog is common.
Tea has been produced in Fujian province for well over 1,600 years. Fujian produces five different categories of tea, most of which originated in the province.
A rich tea liquor that has a complex flavour reminiscent of cinnamon, nutmeg, wood, bitter-sweet dark chocolate and toast. A floral and creamy aroma combine for a long and sweet finish
This tea pairs particularly well with seafood and chocolate. This tea would also be a great choice to end a meal due to its creamy and sweet flavour profile.
Leaf appearance: Uniform brown-black leaves rolled strip style
Aroma: warm notes of spice, roasted nuts and wood.
Liquor colour: Amber