Wuyi Rock Oolong Rou Gui Zhen Yan Waterfall Cave Shui Lian Dong 水帘洞肉桂
Apricot, Plum, Rhubarb, Woody, Hou Yun
The tea is from "Shui Lian Dong", literally Waterfall Cave, located in one of the most sought after Wuyi Mountain prestigious core producing areas, which locals call "Zhen Yan". The dry leaves are dark brown, moderately oxidized and fire-roasted over charcoal by Master Liu, a rising tea master who inherited his skills from his father, one of the several tea masters at the prominent Wuyi Tea Factory. Rou Gui has distinctive cinnamon notes which complement an underlying taste of dark roasted nuts. Rou Gui is produced from several prominent rocky areas renowned for the highest quality. There are a total 36 "rocks", or sub-regions, and Waterfall Cave is one of the most well-known rocks. This tea is very fruity, has notable hints of apricot, plum, rhubarb and wood. It has noticeable Hou Yun and Hui Gan, the sensation of a salivation in the back of your throat and mouth, which is an attribute of the highest quality tea. This tea surely demonstrates the definitive charming essence and sensory pleasures of Wuyi rock oolong; famously described as "Floral Fragrance, Rock Bone".
Origin: Wuyi Mountain, Fujian province, China
Harvest: Harvest May 2018, traditionally charcoal-fired roasting completed Nov. 2018
Grade: Premium Zhen Yan of Waterfall Cave (Shui Lian Dong)
Caffeine level: Medium
Distinctive cinnamon notes which complement an underlying taste of dark roasted nuts and fruits. Full bodied, very floral and fruity, smooth, with a satisfying aftertaste which lingers in the nose.
210oF, 4 grams (2 tbsp) for 6 oz of spring/filtered water, adjust to taste, 0.5-1 minute, up to 8 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot.
Gongfu brewing guide:
It is recommend to use the Gongfu brewing method in order to get the most out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7-8 grams (3 tbsp) of dry leaves for 120 - 150 ml (3.4-5 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 10s, 15s, 20s, 25s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.