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Specialty Teas

Cassia Oolong

Cassia Oolong or 'Rou Gui' is made with leaves picked from tea plants grown along the cliffs of the Wuyi Mountains in Fujian Province. As a type of high-aroma tea, it belongs to the well-known Wuyi “rock tea” family. This Rou Gui oolong strongly holds the baked aroma and flavour on both the dry leaves and the tea liquid; from the first steep, the aroma fills the nose, and when sipping the tea, the namesake cinnamon aroma comes first, to be followed by a strong floral, fruity note. The taste and aroma blend perfectly together, creating a sweet and fragrant yet thick tea, with a smooth, sweet aftertaste.

 

Type: Rock Oolong

Cultivar: Rou Gui

Origin: Fujian Province, China

Tasting notes: A cinnamon/cassia fragrance lifts from the wet leaves, the liqour tastes mellow and thick, smooth and sweet with strong flower and fruit flavour, noticeable cinnamon aroma, roasted notes, and a classic Rock oolong minerality.

Temperature: 95-100 degrees

Brewing instructions: Western method: Approx. 2 scoops or 3-4 grams for every 150ml of water for a 4-5 minute infusion

Gong fu method; 3 scoops or 6 grams for every 150ml of water. First infusion 20-30 seconds and then 40-50 seconds for up to 6-8 infusions.

Pair with: Dumplings, Chinese cuisine, sweet cakes, salted nuts.

 


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The Specialty Collection
This collection contains the highest quality and rarest seasonal teas from around the world. Steeped in history and tradition, these limited-edition teas are only available for a very small window of time - many of which are grown solely in tiny regions, from single family-owned tea gardens that are centuries old.  Due to these circumstances, this collection will change depending on availability and season. The Specialty collection is for those who want to experience the best of the best teas available. A story in every cup.

We're taking a break!

From Tuesday 20th August until we will be taking a much needed break, visiting our family in Porto, Portugal. All orders placed during this period will be dispatched on the 16th of September.

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