This high-quality Rou Gui is fully handmade, traditionally charcoal-roasted for several times to reach its best result. The tea comes from Hui Yuan Keng 慧苑坑- a location of Zheng Yan terroir (true cliff) of the Wu Yi protected nature reserve.
Zheng Yan - Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
One stem with 4 matured leaves were plucked in the late April 2020. Leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. Stems were removed, only the dark twisted leaves were used for the final product and these leaves were carefully roasted over charcoal for three times over the period of 2-month time.
Deep, smooth, rich, grounding, sweet wood taste. Stunning aroma with distinctive fresh cinnamon and elegant fresh herbs notes, a notable dryness in the top notes that set it apart – the scent of an old growth forest as the sun shines down on its understory, its heat releasing the aroma of green fern and velvety moss carpeting fallen trees. Long lasting aftertaste with layers of mineral and sweet flavours.
Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes
I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea.
Gong Fu Cha Brewing:
- Soft water | 100°C | Leaf to water ratio: 8g per 100ml
- Warm all tea wares with boiling water
- 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.