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Rou Gui

Oolong Tea from China
$17.95

A full-bodied infusion that has a distinct floral aroma, toast and spice notes.

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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.

Harvest: 05.04.2016

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.

Elevation: 500m

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

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 150mL 90˚C-95˚C 2-3 min 2-3
Gong Fu Cha 4-6g / 150mL 90˚C-95˚C First brew: 20s Subsequent: 20-50s 6+
Cold Brew 9g / 500mL Refridgerate Overnight (approximately 8hrs) 2+