Wulong Tea
China

Rou Gui Da Wang

Scent of Cassia
Product code: CSTW-69
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This rock wulong, entirely handmade, was produced from leaves from plants aged 60 to 80 years in theprivileged zone of the terroir of the magnificent Wuyi mountains, giving it the name Zheng Yan Cha. From its leaves, roasted according to tradition (wood fire), once rinsed, emerges inviting aromas of dried fruit and grilled nuts. Its liquor, rich and oily, is woody and carpets the inside of the mouth abundantly with its sweet, mineral and tangy flavors, also evoking Japanese pear. A balanced and complex tea offering a long and sublime finish.

To learn more about this tea, see the article devoted to it in our tea tasters blog.

  • Cultivar: Rou Gui
  • Producer: Liu Shi Hai
  • Altitude: 400m
  • Date of harvest: May 1, 2018
Gong fu cha technique
balance Quantity / 250ml of water
3
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
20 - 30 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 30 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal