Rou Gui is the name of this extraordinary rock teas. The name of the tea means “cinnamon” or cinnamon scent (Rou Gui Xiang). It is grown like many other Oolong from Wuyi also in Fenghuang.
The almost inaccessible tea growing area makes industrial production virtually impossible and so this tea is still harvested by hand. The manufacturer also produces out of conviction purely biological. This is also promoted by the government since Wuyi Shan is a UNESCO World Heritage Site and it should remain like this. The Wuyi mountain range stretches at an altitude between 200 and up to 2058m and have a mild climate with an average temperature of 21°C.
Production in Wuyi has a thousand years of tradition and the historical knowledge about the art of tea is passed down from generation to generation. This especial type of tea is grown by the family of Chen Wuyi Shan and thanks centuries old knowledge processed into a Oolong of it’s own class. So it’s no surprise that recently two teas of the Chen family won the first place (with Rou Gui) and also the second place (with Shui Xian) in the Wuyi Yan Cha Championships. The Chen family produces it’s teas very traditionally: The tea is dried and withered in bamboo trays and finally roasted over charcoal fire in bamboo baskets.
Through stronger roasting (compared with Taiwanese Oolong) is this Wuyi Yan Cha durable and especially suitable for connoisseurs who prefer to store and mature special teas.
Taste: Sweet with a scent of cinnamon
Oxidation: approx. 60%
Origin: Jiu Long Ke, Wuyi, China
Preparation: In this blogpost is described how to brew Oolong tea
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