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Our Rou Gui Wuyi Rock tea has a golden-brown infusion has a warm and sweet character with a cassia bark like aroma. The woody smokiness of the roasting is balanced out by the warmed sugar and honey notes that are particularly noticeable in the aftertaste. Don’t forget to smell the lid of your teapot after making a brew – the sweet aroma will be more concentrated there. Later infusions will have a gentler and sweeter, light floral aroma.
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. 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 traditional way with heat from charcoal blocks.
Tea Master: Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China
4 to 5 leaves are picked together, partially oxidised and then gently roasted over charcoal heat for twice.
Water temperature: 100°C
Leaf to water ratio: 2g per 100ml.
Brewing time: About 2-3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Do not leave any water in the pot between each infusion, this is so as not to lose any precious flavour and prevents a too strong taste for the next infusion.
Recommended Water: Try to use natural mineral water.
Water temperature: 100°C (Boil water to 100°C then wait a few mins for it to cool down).
Leaf to water ratio: 8g per 100ml.
Brewing time: About 15-20 seconds for the first 3 infusions, then add 20 seconds for each additional brew or to your taste.
Tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the tea leaves. Do not rinse the tea leaves.
Recommended Water: Try to use natural mineral water.
