“A unique nose that carries both the floral brightness of Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma. Stout with tinkling citrus...” Read full tasting note
Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer.
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