| END OF YEAR SALE 25%OFF OFFER AVAILABLE WHILE SUPPLY LASTS 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. This tea is lightly roasted over charcoal so you can easily appreciate the aroma compared to strongly roasted tea. 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 |
Imperial Rou Gui Light Roast Rock Wulong 2010
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