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Rou Gui tea is made with the leaves picked from tea plants grown in Wu yi Mountains in Fujian Province. As a kind of high-aroma tea, it belongs to the well-known Wuyi “rock ”or “cliff ” (武夷岩茶) tea family. Rou Gui ( Chinese: 肉桂) here literally means cinnamon in English, since its dry leaves give a distinctive impression of sweet flowers and fruits aroma paired with gentle cinnamon-like fragrance. After brewing, Rou Gui tea presents a clear and peach-hued liquor with distinct cinnamon-like aroma, filling the mouth with a mellow and roasting flavor and lingering sweet end note. Even after 7 infusions this tea still can hold clean liquor and pleasant aroma.
This tea is characterized by its perfect combination of fruity aroma meshed with unique cinnamon notes as well as long-lasting flavor with which Rou Gui tea stands first among Wuyi rock teas.
Lan Gang Yan tea garden sits on those high mountains with thick mist in all four seasons, at an average elevation of 1,000m above sea level. Covering a total area of more than 164 acres, Lan Gang Yan tea garden has three predominant characteristics to guarantee its tea quality: 1, No chemical pesticides and fertilizers are allowed to use in the garden. 2, Permeated with natural aroma from the surrounding pine forests day and night, tea leaves grow in this garden carry a pleasant natural fruit aroma from the very beginning. 3. High elevation and good ecological environment make the branches of these old trees covered over with moss.
Located in the southeast of Wuyi Mountain, Jianou City is one of the major oolong tea production areas in Fujian. The annual average temperature, annual rainfall, and relative humidity here respectively are 18.5℃, 2,000mm and 80%. The mist-covered high mountains and thick forests in this area collectively form a natural green barrier to protect the tea plants from the hot sun light in summer and cold valley winds in winter. All those excellent conditions are conducive to tea growth and help accelerate the accumulation of aromatic compounds in leaves. These are the reasons why Rou Gui tea has a kind of special “rock” flavor and peculiar aroma.
The variety of Rou Gui got its name from its featured cinnamon flavor which is prominent in both leaves and liquor. It is originally a native Wuyi tree species and later becomes the principle new variety of Wuyi rock tea through the asexual reproduction which was largely generalized in this area in last century. Generally, this variety begins to sprout new leaves in April and can be available for picking in May.
Wuyi Rou Gui tea is also known as Yu Gui （玉桂）, it has a long history of nearly 200 years and was first recorded in Qing dynasty. Except for its special YEN flavor（岩韵）unique to Wuyi rock tea, Rou Gui tea wins wide acclaim for its long-lasting pungent aroma and has got gold medals in several national premium tea competitions as the representative of Wuyi rock tea.
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I got a free sample of this. It was a surprise - the tea had a taste similar to Da Hong Pao, but still quite different - with added aromas of caramelized onion and green watermelon. It is a strange combination, and therefore this tea asks for getting used to, and I had no time to do it with 7 gr sample. I hope to get more of it in the future and get familiar with the taste, I believe my grade will go up then.
3 min at 212° I don't even get any cinnamon scent with this one but it is a nice strong oolong tea with a bit of astringency. It holds up well with multiple infusions but I don't like it as well as other oolongs I have tried from Teavivre.
Reply: Thanks for your question. As we know, Da Hong Pao and Rou Gui Oolong are both belong to Oolong. So it's ok to use one teapot to brew them both. BTW, boiling the teapot with clean water before you change the tea would be better. But if you have highly request for the smell and taste of tea, you could use another tea set, Gaiwan may be your choice. Hope it helps.
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