“I’m too tired to write about any flavours I tasted in this tea, but it is quite good. Rich-tasting and rounded, where other similar roasted oolongs sometimes develop a dry or flat taste.” Read full tasting note
“Another one of those reviews I am not going to have a lot of time to write for. I imagine this is going to be a trend for a while, what with deadlines and all. It tastes like nothing but roast....” Read full tasting note
“First tasting of the day is Rou Gui Medium roast and this is very nice, its has a very strong roasted flavor and scent. It practically pops from the cup. A nice sweet aftertaste follows , the aroma...” Read full tasting note
“For me, if there is a roast to an oolong it is probably going to start off at like a 65 on this rating scale. It’s kind of like my brother in law and I say; Pizza pretty much automatically starts...” Read full tasting note
While the Li Family often makes a point to stand against heavy roast processing when it takes away from the natural flavor of a varietal, they make an exception for Rou Gui. Because Rou Gui is so naturally spicy, a slow, careful and thorough charcoal roast brings out the spice and blends it with the minerality of the soil. This Rou Gui is the darkest roast Li Xiangxi offers and it shows off her family’s award-winning skill in their finishing.
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