Wulong Tea
China

Rou Gui

fragrance de casse
Product code: CSTW-44
Add to my notebook

Due to its typical terroir, the Wuyi Mountains region produces teas known as "rock teas" including the famous Rou Gui. The infusion of its large twists liberates warm notes of bark, spices and roasted nuts. Its lively and fruity (green apple) liquor evolves towards a finish marked by the mildly spicy flavor of Chinese cinnamon, a literal translation of Rou Gui!

  • Cultivar: Rou Gui
  • Altitude: 400m
  • Date of harvest: May 15, 2017
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
Concentration of antioxydants 650 μmol Concentration in μmol / cup of tea, on a four-grade scale
650 μmol
650 μmol
Concentration in caffeine 16 Mg Concentration in μmol / cup of tea, on a four-grade scale
16 Mg
16 Mg

Our tea advisors also recommend

Isothermal Jug Eudyptes Black & Azur

An elegant and restrained thermal carafe whose glass interior provides perfect neutrality of taste.

Gaiwan From Mr Shao SO-40

Mr Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters.

Shui Xian Lao Cong

Harvested from mature tea plants with roots deeply embeded in the terroir of the Wuyi mountains in the Fujian region, this roasted black wulong consists of large, dark and twisted leaves. Its beautiful amber colored infusion offers vegetable aromas of grilled zucchini and nuts. The clear liquor offers rich woody and fruity (strawberry) notes in the mouth, enhanced by a delicate floral presence. A rounded and generous tea to its finish, evocative of barley sugar.

Rou Gui Ma Tou Mr Liu

The Ma Tou (“horse head”) section in Wuyi National Park is known to produce some of the best Rou Gui in the World. This type of Wulong, harvested near the strange rock formation, is amongst the most sought after in China.