Wuyi Rougui Rock Oolong Tea
Rou Gui is the latest tea added to Wu Yi's famous five bushes (previously only four consisting of Tie Luo Han, Shui Jin Gui, Da Hong Pao and Bai Ji Guan; referred to as Si Da Ming Cong). All these teas originate from Mount Wuyi in Northern Fujian of China. They are also called Yan Cha (Rock tea) due to the pristine rocky areas where the tea bushes grow. In the early 80s, Rou Gui growing area is only a few Mu (6 acres = 1 Mu) but has increased to 30,000 Mu today, a testament to its quality and popularity.
Cassia Oolong, Wu Yi Cassia Oolong, Bohea Cassia, Yu Gui, Jade Cassia Oolong
A warm and sweet tea with cassia bark like aromatics which is so good that you will be captivated before you even drink the tea. The cups of tea from the first infusion have a cassia-like taste and fragrance while later infusions are floral sweet.
Traditional looking Oolong tea. Dark and slightly curled tea leaves.
We recommend using Chinese Yixing (purple clay) or porcelain Tea Ware. Rinse tea cup and teapot with hot water. Fill the teapot half-full with tea leaves, or 2 grams of tea leaves for every 150ml of water if you are not using Yixing teapot. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.
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