Imperial Rou Gui is a Zheng Yan Cha which means it grows in central part of the Wu Yi Mountains known for its mineral rich soil. Rou Gui, the name coming from the Chinese herb we call cassia, began its fame during the Qing Dynasty, and is now the most commonly grown Zheng Yan Cha. Cassia smells a bit like cinnamon. The smell is strongly cassia with a bit of orchid and honey. When picked in the early spring you will also notice a slight buttery aroma.  The fragrance will last over many infusions, which is one of the tests for quality. Once brewed the tea is clear with light yellowish-green color. Like other famous rock wulong tea, you will notice the mineral flavor which with never go bitter and leaves a pleasant sweet aftertaste.

Location: Fujian Province
Tea Bush: Rou Gui
Tea Master: Liu Guo Ying
Harvest Time: April-May
Picking Standard: zhong kai mian (3 slightly open leaves)

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 ½ Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.