This is a four times charcoal roasted oolong from the Wuyi mountains, one of the dominant components in blended Da Hong Pao but all the more distinctive in its own right. Rou Gui translates as cinnamon (cassia) and the aroma undeniably matches its name. It's a bold, intense tea, casting a swathe of rich warm aromas into the senses and delivering a full and undeniably rewarding sensation to the body. Known as Yan Yun, Wuyi teas deliver a reverberating sweetness and aroma at the back of the throat that can still be felt after your tea session has ended. A real treat and one that will enhance your moment no matter where you are or who you're with.
Origin: Wuyishan, Fujian, China
Harvest: Spring 2018
Teapot: Add 8g of tea to 600ml of water at 100C. Steep for 3-4 minutes and enjoy.
Gongfu: Add 8g of tea to brewing vessel. Infuse for short infusions of 10-15 seconds with water at 100C, increasing steep time for further infusions.