Award-Winning World Class Tea, Farm To Cup

Award-winning Wuyi Rock Oolong Zhen Yan Rou Gui Prestigious Horse Head Rock Ma Tou Yan (马头岩肉桂)

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The tea is from "Horse Head Rock", or Ma Tou Yan, 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. Among them is the famous "Horse Head Rock", nick name by the locals as "Ma Rou", or "Horse Meat".

This tea is very fruity, has notable hints of apricot, plum, rhubarb. it has baked flavor of woodiness and very smooth. It also has strong huigan. It is one of the best of its kind, demonstrating the definitive charming essence and sensory pleasures of Wuyi rock oolong; famously described as "Floral Fragrance, Rock Bone". 

$ 77.00
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Origin:              Wuyi Mountain, Fujian province, China

Harvest:           Harvest May 2018, charcoal-fired roasting completed Nov. 2018

Grade:              Zhen Yan, prestigious Horse Head Rock (Ma Rou Yan)

    Amazing taste! Distinctive cinnamon notes which complement an underlying taste of dark roasted nuts and fruits, has hints of apricot, plum, rhubarb and woody. Full bodied, very floral and fruity, smooth, strong huigan, with a satisfying aftertaste that lingers in the nose

    212oF, 4 grams (2 tbsp) for 6-8 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.