Rou Gui (Cinnamon Bark) Highly Roasted

$20.00$38.00

Clear
Add to Wishlist
Add to Wishlist

 

 

– Very Low Inventory –

 

Oolong Tea
yan cha

Rou Gui (Cinnamon Bark)

 

new arrival

 

Tea bush varietal / cultivar: Rou Gui
Style/Shape: strip-style leaf
Plucking Style: hand-plucked
Oxidation: 40-50% oxidation
Roasting: charcoal-fired, highly-roasted in the popular Chinese manner

 

Appearance: elegantly shaped leaf with a slight twist and fold. The dry leaf is a dark charcoal/black color due to the high roasting that it has received
Flavor: dry, stone fruit & dark red fruits, focused taste
Aroma: deeply fragranced, penetrating aroma
Liquor: medium -amber colored tea liquor

 

Wu Yi Shan
Fujian Province, China

2018 Spring Pluck
(late April, early May)

Note about Steeping Oolong:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea.
This practice works best when the leaf is steeped in a small vessel, but it also works reasonable well in a large teapot.
Please refer to our steeping instructions for details.

 

Western-style steeping in a medium-large sized teapot 25-32 ounces:

 

Use 1.25 Tablespoons (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 2-3 infusions at 2-3 minutes each
Water temperature should be 195°F-205°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 2.5 Tablespoons (4-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F-205°F

 

Coming soon!

This Rou Gui is really special. Due to its having been highly roasted, its aroma is very distinctive: there is a lot of deep mystery layered over the classic floral/stone fruit/freshness that it offers in the front of the mouth and nose. The tea is both heavily charcoal-roasted and also dark-leafed in overall style.

Rou Gui is one of the dozens of unique yan cha oolongs that are made from a namesake tea bush varietal growing throughout the Wu Yi Shan tea-growing region. While many tea enthusiasts are familiar with Da Hong Pao (perhaps the most famous yan cha), other great teas are made from their named tea bush varietals that have similar but different characteristics.

Many of these unique varietal oolongs are not very well known outside of China, so the opportunity to offer a selection of these unique teas to our tea enthusiast customers is very appealing to us.

The rou gui varietal is one of Bob’s favorite Wu Yi Shan oolongs and one that is not always available. Rou Gui translates from the Chinese as ‘cinnamon’, but that does not mean what it seems. It is not to suggest that the tea has a cinnamon taste, but that the tea has a character that is dry and somewhat woody in nature. There is an underlying floral sweetness in the taste and a highly aromatic fragrance that has less of the stony mineral-style that is bound into the floral nature of other Wu Yi Shan oolongs. These flavors and aromas will come to the forefront after a few steepings. So, the ‘cinnamon’ reference suggests complexity and dryness, and a little austerity, not an actual ‘cinnamon’ taste.

The manufacture of this lot is medium long and bulky, typical of the leaf size of most rou gui varietal tea, and also shows the careful processing that these teas receive. Rou Gui is elegantly shaped and the leaf has a slight twist and fold. The dry leaf is a uniquely dark charcoal/black color from the high roasting that it has received plus the necessary finish roasting.

We are very excited to have this oolong right now. The liquor is medium-amber in color, which is due to the fact that this tea is well-oxidized and roasted more than some other traditional Wu Yi Shan oolongs such as Da Hong Pao or Shui Jin Gui. One of the great attributes of Rou Gui is its generous amount of wonderful hui gan, aka ‘returning flavor‘, so if you enjoy being able to taste your tea for perhaps several hours after you finish drinking it, then this oolong is for you!