We don't know when or if this item will be available.
“It’s not the time of year where I find myself gravitating much more heavily towards brewing yancha/roasted oolongs, but Rougui is still one of my favourites so I make time for it in my rotation....” Read full tasting note
“Not as good as the YS selection. Nose; toasted grain, clove, gardenia, lychee. Palate; slight sweet spice otherwise similar to nose.” Read full tasting note
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!
Company description not available.
It’s not the time of year where I find myself gravitating much more heavily towards brewing yancha/roasted oolongs, but Rougui is still one of my favourites so I make time for it in my rotation. This was just a Western style mug during a “work from home” day and not a Gongfu session, but I still loved those deeper woody and mineral notes and the nutty chestnut flavours mixed with hints of sweet fruits and orchids. It’s a complex, beautiful tea and maybe steeping it Western style doesn’t do it the most justice but it’s still a damn good cup!
