Wuyi Guo Xiang Rou Gui

Rou Gui is known for its bold and robust character, a feature cherished by oolong tea, expecially Yan Cha enthusiasts. It is not only dominant in flavor but also responsible for the fragrance. There are three main types of cinnamon oolong, which offering five distinct aroma profiles. Jing Tea Shop’s Wuyi tea farms brings you a selection of these different types of cinnamon oolong, each with its unique characteristics.

This is a Guo Xiang Rou Gui. after undergoing normal fermentation, it is roasted to a medium to full degree, bringing out a fragrance reminiscent of candied fruits, with a subtle hint of sweet peach. Like all Wuyi Rou Gui, the base aroma is still that of cinnamon, a characteristic of the variety that remains consistent no matter the mountain or tea field it’s grown in. This particular fruity cinnamon brings forward a blend of fruit and candied aromas, with layers reminiscent of French apricot jam and William pear jam. Upon brewing, the cinnamon aroma appears in the lid and leaf base, while the initial infusions are dominated by fruity notes. After a few infusions, the fragrance gradually shifts toward floral undertones, and eventually settles into a woody aroma. The tea’s fragrance integrates beautifully with the water, creating a thick and full-bodied mouthfeel. As all the other aromas fade, the woody notes emerge, reflecting the tea’s essence—the natural fragrance from the leaves themselves.

In general, this is an easy going tea which deliver medium-bodied brews with nice layers of fruit and spice and good length. The tea will do well as morning or afternoon tea along with pastries. Thick tea liquor with medium roast, a perfect oolong tea for winter.

EU-Compliant!

Key details

Origine: Fu Jian province
Harvesting area: Wu Yi Shan
Plantation altitude: ~800 above sea level
Harvesting: Spring 2024
Tea varietal: Rou Gui

Suggestions

Teaware: Duan Ni, Hei Ni
Water temperature: 90-95C
Storage: Drink now, store cool and dry for up to 3 years (minimum weight suggested: 250gr)
Food pairing: Spicy chocolate cake