Wuyi Star 'Classic Flavor' Rou Gui, light roasted, with the cinnamon spice of the cultivar.
Tea Profile
At a glance: Wuyi rock oolong (yancha) · Light roast · our 1st Grade · Sample 7g to 4 Tins / 200g
- Dry leaf: Robust, tightly twisted leaves with a black-brown luster.
- Aroma: High and penetrating, cinnamon-like spice with rock rhyme.
- Liquor: Bright amber-orange.
- Taste: Smooth and lively, bright yet concentrated.
- Mouthfeel & body: Soft, warm and mellow.
- Aftertaste: A lingering sweet hui gan.
- Best for: Everyday drinking, and a friendly choice for a first-time oolong drinker.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to about 95°C (203°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Store airtight in the refrigerator, away from strong-smelling food. Allow the bag to come to room temperature before opening.
About the Brand
In 1983 the Wuyi Tea Science Research Institute succeeded in propagating the original Da Hong Pao mother bushes, and in 1985 the first packaged Da Hong Pao was launched under the "Wuyi" trademark, one of the earliest registered for Wuyi tea. Wuyi Star Tea Co., Ltd. acquired the "Wuyi" brand in 2003 and carries on its production. Its teas come from more than 1,235 acres (7,500+ mu) of company-owned gardens, including the Jiulongshan garden, certified USDA Organic, EU Organic, JAS Organic and China Organic.
About the Leaf
These can show up now and then:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
