Rou Gui at our A++ grade, heavier roasted, with fruity notes over the classic cinnamon fragrance.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Heavy roast · our A++ grade · Sample 15g to 1000g
- Dry leaf: Strong, fat, dark leaves.
- Aroma: Aromatic and fruity.
- Taste: Thick and smooth, with a natural, rich flavor that changes across the session.
- Good to know: Try it next to our A and A+ Rou Gui to compare the grades.
- Best for: Everyday drinking. This Wuyi rock oolong is easy to enjoy, and a friendly choice for novices.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°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
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
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.
- Darker, glossier leaf: this is the roast, not spoilage.
