Rou Gui at our A grade, roasted medium-heavy, with a cinnamon-like fragrance and caramel sweetness.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A Grade
- Dry leaf: Strong, fat, dark threads.
- Aroma: A cinnamon-like fragrance after roasting, which is where the name comes from.
- Taste: Caramel-like sweetness with a natural tea flavor.
- Mouthfeel & body: Thick and smooth.
Brewing Guide
- Use a gaiwan or small pot, about 6–7g per 100ml.
- Heat water to 100°C (212°F).
- Rinse once quickly and pour the rinse away.
- Steep 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it airtight in a cool, dry place away from light and strong odors. No need to refrigerate; the roast keeps it stable.
About the Leaf
Not every bag shows these, but you may notice them:
- 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.
