Wuyi Rock Oolong Tiger Rock Rou Gui Cinnamon
Wuyi Mountain of Fujian province is known for its abundance of species and rich tea history. Almost all of the rocky cliffs there grow tea. Rou Gui (Cinnamon) is the bush varietal of the Wuyi rock oolong tea. The quality of Wuyi rock oolong tea varies widely. Outside of the core producing area, as far as Jian Yang area that is more than 100 miles away does not has the signature character of Wuyi rock oolong, so sold at much cheaper price.
Tiger Rock is one of the famous 32 rocks that grow the real Wuyi rock oolongs. High quality Rou Gui has a very distinctive cinnamon fragrance. This tea also has hints of cocoa beans, roasted dark cherry and cantaloupe, creamy texture, with a sweet aftertaste that lingers in your mouth and nose. A great daily real rock tea for oolong tea lovers.
Origin: Wuyi Mountains, Fujian province, China
Harvest: May 2019, traditionally moderately fired over charcoal
Caffeine level: Medium
Has distinctive cinnamon fragrance, a hint of roasted dark cherry and cantaloupe, a hint of cocoa beans, mild smokiness, creamy texture, with a strong aftertaste that lingers in your mouth and nose.
210oF, 7grams for 6oz of spring/filtered water, adjust to taste, 0.2-0.5 minute, 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, 1 pao (8.3g) of the loose leaves for 120 ml (3.4 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.