Wuyi Rock Oolong Horse Head Rock Rou Gui Ma Tou Yan 马头岩肉桂
The tea is from the Horse Head Rock that is located in one of the most sought after Wuyi oolong traditional core producing areas. The dry leaves are dark brown, moderately oxidized and charcoal fire roasted by Master Liu Qing, one of the rising tea masters whose skills were inherited from his tea family. It has distinctive cinnamon notes which complement an underlying taste of dark roasted nuts. It also has hints of apricot and plum in the early steepings, rhubarb and woody in the later steepings. Overall, very smooth and balanced tea with a satisfying aftertaste that lingers in the nose. If you love roasted tea, this one would be a great pick.
Origin: Wuyi Mountain region, Fujian province, China
Harvest: May 2015, traditionally moderately fired over charcoal
Grade: Premium Zhen Yan
Caffeine level: Medium
Distinctive cinnamon notes which complement an underlying taste of dark roasted nuts. Full bodied, very smooth, with a satisfying aftertaste which lingers in the nose.
210oF, 5 grams (2 tbsp) for 6-8 oz of spring/filtered water, adjust to taste, 1-2 minute, 5 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 8 grams (3 tbsp) of dry 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.