Our Rou Gui Wuyi Oolong has a liquor that is golden yellow and bright and the infused leaf is supple and elastic in shades of green and brown with a reddish brown perimeter. This is a heavily roasted Rou Gui Yancha, as has been the custom over the last century. It is made of leaves plucked from over 30 year old Rou Gui Tea trees in Ma Tou Yan, a famous area of Zhengyan, the core producing area of Wuyi Yancha. In the first infusion, the charcoal baking aroma is dominant, a quality that is prized by many tea connoisseurs. With every cup you will feel the heavy rock together with a hint of citrus and a lingering malty-sweetness balanced with the pleasant spicy cinnamon aroma and taste. Its Hou Yun (Hou Yun means the persistent taste that you can feel lingering in your throat) is strong and deep and the sweet and spicy aftertaste travels deep down your throat. This is a heavy, bold tea that I expect would be well suited to coffee drinkers. This is the tea that keeps on giving! Even after more than 10 infusions, Rou Gui Yancha remains full-flavored and aromatic. It accompanies you like a spirit long after the leaves are spent with a lingering mellow, thick taste sensation. It leaves you both physically and mentally invigorated. Congratulations! You have experienced "rock charm." Rock charm is a flavor experience unique to Wuyi Rock tea.
Ingredients: Artisan Organic Oolong tea,
Origin: Fujian Province, China
Mount Wuyi is the kingdom for oolong tea. Wuyi Rock tea, also called Yancha, is divided into five categories: Dahong Pao, Mingcong, Rougui, Shuixian and Qizhong. Each of these has its own unique characteristics. Rougui was the first tea variety from the Wuyi region to receive popular acclaim in the last few hundred years . Rougui, together with Shuixian, are the primary varieties of Wuyi Yancha. The Rougui shrub has a medium size leaf and sprouts later in the season than most teas. It is characterized by heavy, tightly twisted tea strips, black and sand green in color, with a unique nose that carries both the floral brightness of the Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma.
Wuyi Rock Oolong is some of the purest tea available on world markets. This rare oolong tea hails from Mount Wuyi in Nanping Prefecture, Fujian Province, up along the border of Jiangxi Province, in what is now a UNESCO World Heritage Site.
In 1999, UNESCO listed the mountain as a World Heritage Site in part owing to its outstanding biodiversity. According to the UN, Mount Wuyi Is one of the World's finest, intact, subtropical forests. Further complimenting the region's reputation, Mount Wuyi is registered with the Chinese Government as a biodiversity conservation zone.
The climate of the region is relatively humid due to the fact that the Mountain prevents cool air from entering the valley, and the presence of the 9 Bend River meandering through its valleys. Living within this subtropical paradise is an almost uncountable number of species of flora and fauna. Many of the plant species living on the Mountain are considered relics of a bygone age, no longer found anywhere else on the planet. The wildlife is equally as spectacular. An estimated 5000 reptile, amphibian and insect species call the protected area home. Like the plant life, many of these creatures are found nowhere else on earth. To say the region is breathtakingly pristine is an understatement.
Brewing Instructions
Water Temperature: 195-203 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 3 fl oz water): 3 rounded Tbl. (5 grams)
Steep Time: 20 seconds to 1 minute
Number of Infusions: 10
This is a great tea to enjoy light, but much better when it is well infused to full strength either in conventional or gongfu approach. Use 194°F water to begin with. If you think it is too soft or if you want more aroma, increase the temperature maximally to 203°F.
Oolong tea is best brewed gongfu style using an earthenware Yixing pot or a lidded gaiwan using a high leaf to water ratio. We recommend using 5 grams (approximately 3 rounded Tbl.) per 5 ounces of water. Bring the water to approximately 195 degrees--just below the boiling point. Put the tea into a pre-warmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds pour out and discard the first infusion and refill the pot. Steep for approximately 20 seconds to 1 minute. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. If using a pot without an infuser, decant the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We strongly encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water. The infuser can then be removed after the preferred steeping time and then re-used for subsequent infusions. Failing that, we recommend decanting the tea into a clean warm pot or serving pitcher. This tea can be infused as many as 10 times increasing temperature and steeping time with each infusion.
