Tea
Wuyi Rock Tea - Rou Gui
Our Rou Gui Wuyi Rock tea has a golden-brown infusion has a warm and naturally sweet character with a cassia bark like bouquet. The woody smokiness of the roasting is balanced out by the warmed sugar and honey hints that are particularly noticeable in the aftertaste. On the palate, don’t forget to smell the lid of your teapot after making a infuse – the honeyed bouquet will be more concentrated there. As a result, later infusions will have a gentler and sweeter, light floral fragrance. Above all, rou Gui is one of the local tea bush varieties used for making Wu Yi Rock Tea and was discovered over one hundred years ago. In fact, rou Gui acquired its name from the Chinese cinnamon plant (‘ Rougui’ in Chinese) due to its warm Chinese cinnamon like aroma. Just like other Rock Teas from Master Wu, this Rou Gui has been baked in a time-honoured way with heat from charcoal blocks. Above all, oRIGIN Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING 4 to 5 leaves are picked together, partially oxidised and then gently roasted over charcoal heat for twice. On the palate, cOMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 2g per 100ml. Above all, brewing time: About 2-3 minutes. In fact, tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Above all, do not leave any water in the pot between each infusion, this is so as not to lose any precious character and prevents a too strong flavour for the next infusion. Recommended Water: Try to use natural mineral water. GONG FU BREWING METHOD Water temperature: 100°C (Boil water to 100°C then wait a few mins for it to cool down). On the palate, leaf to water ratio: 8g per 100ml. What's more, brewing time: About 15-20 seconds for the first 3 infusions, then add 20 seconds for each additional infuse or to your flavour. On the palate, tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the leaf buds. Notably, do not rinse the tea leaf, while above all, recommended Water: Try to use natural mineral water.
About this product
Our Rou Gui Wuyi Rock tea has a golden-brown infusion has a warm and naturally sweet character with a cassia bark like bouquet. The woody smokiness of the roasting is balanced out by the warmed sugar and honey hints that are particularly noticeable in the aftertaste. On the palate, don’t forget to smell the lid of your teapot after making a infuse – the honeyed bouquet will be more concentrated there. As a result, later infusions will have a gentler and sweeter, light floral fragrance. Above all, rou Gui is one of the local tea bush varieties used for making Wu Yi Rock Tea and was discovered over one hundred years ago. In fact, rou Gui acquired its name from the Chinese cinnamon plant (‘ Rougui’ in Chinese) due to its warm Chinese cinnamon like aroma. Just like other Rock Teas from Master Wu, this Rou Gui has been baked in a time-honoured way with heat from charcoal blocks. Above all, oRIGIN Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING 4 to 5 leaves are picked together, partially oxidised and then gently roasted over charcoal heat for twice. On the palate, cOMMON BREWING METHOD Water temperature: 100°C Leaf to water ratio: 2g per 100ml. Above all, brewing time: About 2-3 minutes. In fact, tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Above all, do not leave any water in the pot between each infusion, this is so as not to lose any precious character and prevents a too strong flavour for the next infusion. Recommended Water: Try to use natural mineral water. GONG FU BREWING METHOD Water temperature: 100°C (Boil water to 100°C then wait a few mins for it to cool down). On the palate, leaf to water ratio: 8g per 100ml. What's more, brewing time: About 15-20 seconds for the first 3 infusions, then add 20 seconds for each additional infuse or to your flavour. On the palate, tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the leaf buds. Notably, do not rinse the tea leaf, while above all, recommended Water: Try to use natural mineral water.
