Master Wu’s tea garden, Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
Harvested in May 2017.
4 to 5 leaves are picked together, partially oxidised and then gently roasted over high heat. The roasting is done twice.
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.
The 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.
Common brewing method:
Water temperate: 100°C
Leaf to water ratio: 2g per 100ml
Brewing time: about 3 minutes
Tips: adjust the leaf to water ratio if you prefer to shorten the infusion time or for a lighter and/or stronger taste. Do not leave any water in the pot between each brew, so as not to lose the precious flavour and taste of the tea and preventing from too strong taste for the next brew.
Gong Fu Brewing Method:
Water Temperate: 100°C
Leaf to water ratio: 8g per 100ml
Brewing time: about 5 seconds for the first 3 infusions, and increasing the infusion time for each subsequent brewing.
Tips: make sure you pre-heat your tea vessel with boiling water properly, discard water before putting tea in. You don’t have to rinse the leave for a fine tea, but if you do decide to rinse the leave, please