use Porcelain or Zisha teawares to brew 9 rounds and above, at 100℃, tea:water 1:22
- dry tea shape is tight and sturdy, even, twisted tea blade ends like dragonfly head, the color is lustrous yellowish dark brown
- the soup is reddish golden yellow, clear and bright
- the taste is sweet and brisk mellow and thick, caramelized flavor with obviously and long lasting sweet aftertaste, regional “Rock Rhyme/ Yen Rhyme”
- the internal aroma is clean and long lasting, fruity fragrances, slightly spicy and sharp, like cinnamon or ginger
- wet leaves are bright and even
Wuyi Rou Gui’s biggest feature and advantage is its sharp and unique aroma. Cinnamon, also known as Yugui, is native to Ma pillow peak in Wuyi Mountain or Huiyuan rock. However, it is no doubt that this tea is a native species of Wuyi. Rou Gui tea has been discovered for more than 200 years. Because of its excellent quality and stable character. Now it has not only become the best variety of Wuyi rock tea, but also widely introduced in other places.
The aroma of Rou Gui is not only peculiar, but also extremely sharp. After brewing, smell it carefully, and people will feel the special fragrance in the hot air. It goes straight to the top of people’s forehead like a hairspring, which gives people a boost. Some of the best Rou Gui, the flavor of each soup changes, very charming. Just because the aroma of Rou Gui is particularly strong, which is better than other varieties of rock tea, some people describe the aroma of cinnamon as “domineering”.
There are two kinds of finished Rou Gui tea in Wuyishan Market: strong and light flavor tea. Strong flavor is the traditional type. Strong ferment strong fire skill, the appearance of dry tea is dark, the tea soup after brewing is golden and red, with caramel flavor and gloomy and lasting aroma. The light fragrance type is improved on the traditional technology, highlighting the aroma of Rou Gui. After brewing, the color of tea soup is light yellow, the aroma is pure, and it is very strong and sharp.
Oolong tea are mainly produced in Fujian, Guangdong and Taiwan areas, according to the orgins, oolong could be divided into four sorts: North Min (闽- short for Fujian), South Min, Guangdong and Taiwan. In rencent years, Sichuan, Hunan, Hubei and Guizhou provinces also produce oolong teas. North Min oolong teas are produced in Jianyang, Wuyi mountian, Jian’ou, Shaowu and Zhenghe, Wuyi Yan Cha 武夷岩茶 – Wuyi Rock Tea is the most famous one e.g. Da Hong Pao, Tieluohan, Baijiguan, Shuijingui, Bantianyao, Wuyi Rougui and Wuyi Shuixian etc.. Besides normal oolong pruducing processes, North Min fine oolong add some other processes, roasting, screening and winnowing etc., among all, the fine manipulation and roasting techniques make North Min oolong more special.
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