Rou Gui at our A+ grade, roasted medium-heavy, with a powerful aroma and caramel sweetness.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A+ grade
- Dry leaf: Robust, full leaves.
- Aroma: A strong, cinnamon-like aroma that fills the room.
- Taste: Natural, with a caramel-like sweetness adding another layer.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at 100°C (212°F).
- Give the leaves one fast rinse.
- Start with 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Store sealed in a cool, dry, dark spot away from strong smells. The roast keeps it stable, so the fridge is not needed.
About the Leaf
You may see some of these; they vary from bag to bag:
- 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.
