The Wuyi Rock Rou Gui Oolong Tea is a so much diffused and appreciate yancha (rock oolong) varietal that is usually called the fifth bush, going with the four most famous teas from Wuyi Mountains.
The popularity of the Rou Gui comes from its high presence in all the North-West mountainous area of Fujian and its flavor. The leaves of this tea, furthermore, are suitable to being roasted several times and, usually, they are blended with other yancha varietals to balance or strengthen the taste of the final product.
The terms Rou Gui mean cinnamon in Chinese and they were associated to this product because of its characteristic spicy flavor, easy to recognize and appreciate.
Other then this the Wuyi Rock Rou Gui Oolong Tea shows in the first sips a light sweetness followed by a predominant mineral aspect which is perfectly balanced by the roasted features developed during the processing.
Since the Rou Gui varietal is usually blended with the Shui Xian, we invite you to taste also theBanyan Shui Xian Oolong Tea and, perhaps, put together in the cup the two kinds of leaves to experiment the combination of their flavors.
Tasting – Sight and smell
The leaves of this Wuyi Rock Rou Gui Oolong Tea are large and rolled, irregularly shaped. The color is a bright dark brown with auburn hues and highlights.
The aroma of the infusion is intense, more so than that of the liquor: first of all, there is a scent called “petricore,” typical of rock oolongs, which identifies the scent of wet rock. Roasted notes and a distant hint of chocolate are also noticeable. The liqueur is a magnificent deep amber-orange color: on the palate, the body is dense, almost creamy, and very sweet. The vanilla and spicy notes and creaminess of Wuyi Rock Rou Gui Oolong Tea make it perfect for those who like sweet, full-bodied teas with intense flavor.
GONG FU CHA
The sweetness of Wuyi Rock Rou Gui Oolong Tea is immediately noticeable at the first brew, which gives memories of butter cookies and custard. Roasted notes of dried fruits such as almonds and walnuts then emerge. With the second infusion, the moist leaves acquire a more intense aroma, with hints of cinnamon and roasted hazelnut that we also find in the taste. Slight floral notes are also discernible. The third and subsequent infusions bring out fruity notes of banana, while sweet and creamy hints reminiscent of vanilla pudding remain. Also always present in the close is the cinnamon note, but never intrusive.
At the first sip of Wuyi Rock Rou Gui Oolong Tea you can recognize notes of roasted nuts such as walnuts and almonds, followed by an extraordinary sweetness of custard and creme caramel. A clear spicy note of cinnamon is perceived and fruity hints of date emerge, with a reminder of aquatic flowers in the distance. The closure has hints of whiskey and caramel, with a sweetness that lingers long on the tongue.
Place of origin
Fujian – Wuyi Mountains, China
After the harvest the leaves of the Wuyi Rock Rou Gui Oolong Tea wither under the sun for a while before going to rest on bamboo trays indoor. Here it’s where the oxidation started thanks to a manipulation of the leaves made by the tea master.
When the tea gets the desired oxidation level (here we around the 50% of oxidation) the leaves go into an oven alimented by charcoal in order to stop the enzymatic activity.
After this phase the leaves are bended into their final shape in a specific machine and, then, they can be roasted, following the traditions, multiple times on charcoal. This last phase of the processing remove the residual humidity in the leaves and highlights their aromas.
Brewing instructions for the Wuyi Rock Rou Gui Oolong Tea
We invite you to brew the Wuyi Rock Rou Gui Oolong Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 ml. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.
After a brief rinse of the leaves in water at a temperature of 95°C you can do a first infusion of 10 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 10 seconds (10 – 20 – 30…).
In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 95°C in a mug with an approximate capacity of 150 ml.
For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. Our brewing time recommendations can also be slightly adjust by your personal taste in order to obtain a stronger or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.
Oolong tea benefits
The main health benefits of Oolong Teas come from the relevant content of minerals and antioxidant phenols in the leaves.
Some studies, in fact, report that the daily assumption of Oolong can influence the bone health by improving the quantity of mineral in the tissue and also reduce the sugar content in the blood thanks to the stimulation of insuline provide by the phenols.
The Oolong Teas, furthermore, show, generally, a reduced concentration of caffeine. This feature make the oolong easier to be consumed in every moment of the day also for the people more sensitive to this exciting substance.