China Wuyi RouGui cinnamon Oolong Tea

This China Wuyi RouGui cinnamon oolong tea, or Yancha, or rock tea is a dark oolong loose leaf tea that has been allowed to oxidise between 40 to 60 percent, giving it the dark green-brown tea leaves and its classic cassia scent.
Rougui literally translates as “cinnamon”.
The flavour profile of this oolong leaf tea has rich creamy chocolate notes with hints of cinnamon and stewed plums.

Harvested Mid May 2017 at an elevation of 800m, the dry tea leaves are long and twisted and dark in colour. However, when wet you can see dark green-brown with the bruising.

A great tea for gongfu cha allowing multiple infusions

Available in 50gm pouches

Recommended Infusion instructions:
Boiling but not boiled water (95 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
5-8gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 5: 5-10 seconds
Infusions 6 to 10: 10-15 seconds