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“Gong Fu Cha Style I used: Rou Gui, Cina oolong, 4,5gr in Yixing 5oz (~150ml); water Sant’Anna sorgente Rebruant 95° (most easy to find water in Italy). 0 – foot’s water 1 – 30’’ 2 – 30’’ 3 – 1’ 4...” Read full tasting note
“This is one tea I wanted to like more than I did, although it wasn’t bad. It tasted a little muddy to me, which is one thing I really don’t care for in a tea.” Read full tasting note
“Rou” means meat, which is an extravagance in the peasant society. “Gui” translates to cinnamon, or bark which gives some hints to the aroma. This lavish tea brews very smooth, with a fragrance that eludes easy description. The cinnamon hint in this oolong tea is a naturaly flavor of the plant.
[n.b. – This is the vendor’s description, but I don’t think it’s an accurate description of the name; ròuguì (肉桂) together is the compound word for cassia / Chinese cinnamon. I think the bit about meat is a bit of a stretch – wby]
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Yunnan SourcingGong Fu Cha Style I used:
Rou Gui, Cina oolong, 4,5gr in Yixing 5oz (~150ml); water Sant’Anna sorgente Rebruant 95° (most easy to find water in Italy).
0 – foot’s water
1 – 30’’
2 – 30’’
3 – 1’
4 – 1’ 30’’
5 – 2’ 30’’
6 – 4’
Not more. From 1 to 3 infusion the tea was in his upper moment. It was austere, during 3 steppes it changed from a hard impact with flower dry and spice to an absolutely equilibrated mouth with note of mature summer fruit like apricot and peach. Since 4 infusion the tannins slowly rise to come up and it will be the dominant.
I like this tea. I suggest to try every one to like oolong tea.
