Like our Imperial Rou Gui, this tea also grows in central part of the Wu Yi Mountains known for its mineral rich soil. The traditional roast of this tea creates a strong full-bodied flavor with a hint of dark chocolate. The lingering aftertaste leaves a slightly sweet taste and characteristic cassia aroma. The rich flavor and many infusions make this great choice as an everyday rock wulong tea.

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.