Rou Gui Mituoyan Mr. Wu

Scent of Cassia
Try this tea first
Product code: CSTW-102

Mituoyan is located in the Wuyishan National Park (Wuyi Mountains) in China’s Fujian Province, making this Rou Gui a Zheng Yan tea. This specific volcanic terroir, has made its reputation with a style of roasted Wulong teas, known as "rock teas”.

The infusion of its large twists liberates warm notes of bark, spices and roasted nuts. Its lively and fruity (raspberry) liquor evolves towards a finish marked by the mildly spicy flavor of Chinese cinnamon, a literal translation of Rou Gui!

  • Cultivar: Rou Gui
  • Producer: M. Wu
  • Altitude: 800m
  • Date of harvest: May 15, 2022
Try this tea first
Gong fu cha technique
balance Quantity / 150ml 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
Concentration in caffeine 16 MgConcentration in mg / cup* of tea, on a four-grade scale
16 Mg
16 Mg
Concentration of antioxidants 650 μmolConcentration in μmol / cup* of tea, on a four-grade scale
650 μmol
650 μmol
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles
* 250ml loose teas, 100ml for Matchas

Our tea advisors also recommend

Purion Gong fu cha from Lin’s Ceramics | Prosperity

This purion gong fu cha comes from the famous Lin's Ceramics studio in Taiwan. This remarkable material, developed after 10 years of research, is specifically designed to enhance aged, wulong and black teas.

Lingtou Yuan Wei Dancong

A classic black wulong from Guangdong, both very suave and exotic.

Bai Rui Xiang

A worthy representative of the rock teas (Yan Cha), this Chinese wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal, citrus and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.

Bai Hao Jingmai (Oriental Beauty) Organic

Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this Wulong tea called "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).