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Our delicious and sought after San Yang Feng Rou Gui has a bittersweet character but with a more noticeable cinnamon aroma and a softer, deeper character. This San Yang Feng Rou Gui has a rich complexity of flavour, and layers of a cassia bark like aroma and warmed brown sugar notes that develop over multiple infusions. The Rou Gui has a smooth and long-lasting aftertaste. One for your collection.
San Yang Feng Rou Gui is grown in Sang Yang Feng (lit. ‘Three Up Peak’) which is in the central area (known as ‘Zheng Yan’ in Chinese) of Wu Yi Mountain. Zheng Yan refers to the innermost protected area of the Wu Yi Heritage site. This tea is fully hand-picked, processed and then twice baked over charcoal at high heat. After few years of resting, the charcoal heat has been totally disappeared and deepen its taste. It would be a great tea to have if you are searching a complex Rock tea.
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 high heat. The roasting is done twice.
Watertemperature: 100°C
Leaf to water ratio: 2g per 100ml.
Brewing time: About 5 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 5 seconds for the first 4 infusions.
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.
