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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Tea Bootcamp Part 1. Foundations
Friday October 18th we will holding our second Tea Bootcamp. This immersive educational experience is the perfect launch pad to begin your tea journey. Click for more information.