
Rou Gui Hui Yuan Keng | Collection Box

This stunning handmade Chinese Wulong tea with its long, twisted leaves was produced from plants growing on the rocky cliffs of the scenic Wuyi mountains in Fujian Province, making it a Zheng Yan Cha (rock tea). The Rou Gui cultivar, so skilfully processed and roasted by Mr. Wu, offers us a flavourful experience.
The dry leaves reveal aromas of hazelnut chocolate and dried fruit (dates). Once infused, exhilarating aromas are released, carried by a full and very nuanced liquor of fruity (tropical fruits), woody, floral and subtly spicy flavours. The finish is sweet with a comforting edge of oats.
An extraordinarily rich and complex tea.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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