“I’m trying to make room in my cupboard, so I’m going back and drinking down teas that are close to finished! I’d like to make this a Saturday sipdown; I’ve only got one TB of this left. Yeesh, my...” Read full tasting note
“Wow. This oolong sample has overcome old age, sloppy storage, and ham-handed western steeping in a bag with an office kettle, and still shines. Roasty, toasty, with a classy hint of spice. I should...” Read full tasting note
“Got this one as a sample. It was roasty and smooth, not anything to make it stand out from other Wuyi Oolongs. I bet this would go well with grandpa style brewing. I might stick with big red robe...” Read full tasting note
“Busy day and I have more so hopefully I can add to this review. Preliminary thoughts: Nice almond notes, as well as the spices, such as cinnamon, cloves, ginger. Stays true to the Wuyi oolong rock...” Read full tasting note
First flush spring leaves are picked and roasted for this classic “rock” or “cliff” style tea which comes from the Wu Yi Mountains in Fujian Province, China. This stunning area has been listed as a UNESCO World Heritage Site because of the abundance of different species and cultural importance of its tea growing tradition.
Rou Gui translates literally to cinnamon or cassia. The dry leaves give a distant impression of the spice and once they are rinsed it becomes more apparent. Short gong fu-style steepings produce a clear and peach-hued liquor. This oolong earns its nick name with magnificent almond milk, toast, and cinnamon flavors that persist in the mouth after each sip. We find ourselves picking up the gaiwan again and again to behold this mesmerizing tea.
Basic Brewing Instructions:
-Do a 5-10 second rinse with the same temperature water as used for brewing.
-195˚ F water temperature.
-Use 1 generously heaping tablespoon per 8oz. of filtered water.
-Recommended early steepings of 30 seconds, adding time as desired.
Company description not available.