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.