Rou Gui is one of the most famous members of Wuyi Cliff tea family. “Gui” literally means “luxurious” and moreover this character is a part of such emblematic Chinese plants as osmanthus and cinnamon, so "Rou Gui" usually translated as "Cinnamon” though it is not quite correct. This tea variety exhibits a high viability and resistance to adverse environmental influences, shooting abundantly with succulent, fleshy leaves (“Rou” means “Fleshy”). After a long and laborious processing these leaves become a truly magnificent tea. During the traditional style processing the leaves were exposed to deep fermentation and charcoal-baked at high heat.
Dry leaf: flagella twisted, large, dark brown color. The aroma is warm, roasted, with woody, floral and spicy nuances. The liquor is transparent, chestnut color.
The brewed tea has warm, roasted, distinctive aged flavor with hints of bread, dried fruits, exotic resins and spices. The aroma is rich and deep. The taste is soft, silky, complex, with a slight tartness, considerably smoothed by time. Remarkable, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9 times.
Outstanding ceremonial tea for sophisticated connoisseurs and for special tea mood. It warms the body, calms the mind, increases vitality and adjusts to philosophical attitude.
