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This tea is part of Li Xiangxi’s Reserve Collection, selected by her family to best represent Tongmu and the heritage of Wuyishan. While Li Xiangxi takes a firm stand against heavy roast processing when it takes away from the natural flavor of a varietal, she makes an exception for Rou Gui. Because Rou Gui is naturally spicy, a slow, careful and thorough charcoal roast brings out the spice and blends it with the minerality of the soil. This Rou Gui is the darkest roast Li Xiangxi offers and it shows off her family’s skill in finishing their oolongs.
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