There aren't any tasting notes for this tea yet.
Rou Gui is one of the most famous members of Wuyi Cliff tea family. “Gui” literally means “luxurious” and moreover this character is a part of such emblematic Chinese plants as osmanthus and cinnamon, so “Rou Gui” usually translated as “Cinnamon”. This tea variety exhibits a high viability and resistance to adverse environmental influences, shooting abundantly with succulent, fleshy leaves (“Rou” means “Fleshy”). After a long and laborious processing these leaves become a truly magnificent tea. “Gui Yuan Xiang” (“Longan Fragrance") is made of spring tea shoots (harvest May 2017, hongbei twice in summer and final hongbei in October 2017).
Dry leaf: lengthwise twisted, middle size, purple-brown color. The aroma is warm, roasted. The liquor is transparent, dark amber color.
The brewed tea has roasted, spicy-biscuit bouquet with a touch of fruit. The aroma is warm, smokey. The taste is rich and oily, sweetish with a slight bitterness and mineral notes that define Wuyi oolongs.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7-8 times.
“Rou Gui, Longan Fragrance” is an excellent choice for both everyday and ceremonial tea drinking – warm, invigorating and fragrant.
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