Rou Gui Oolong Tea

Rou Gui, meaning Cinnamon in English, is made with leaves picked from tea plants grown along the Wuyi Mountains in Fujian Province. As a type of high-aroma tea, it belongs to the well-known Wuyi “rock tea” family. This Rou Gui oolong from TeaVivre strongly holds the baked aroma and flavor on both the dry leaves and the tea liquid; from the first steep, the aroma fills our nose, and when sipping the tea, the namesake cinnamon aroma comes first, to be followed by a strong floral, fruity note. The taste and aroma blend perfectly together, creating a sweet and fragrant yet thick tea, with a smooth, sweet aftertaste.

When drinking it you will find that this Rou Gui has a spicy aroma to it; this is what we call its cinnamon aroma, the characteristic of the tea and the most essential characteristic. Even after swallowing this aroma lingers in your mouth.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	212℉ / 100℃		212℉ / 100℃
	4 Teaspoons / 5g Tea		9g Tea
	Brewing time: 5 - 8 mins		11 steeps:rinse, 5s, 5s, 10s, 15s, 30s, 50s, 80s, 110s, 150s, 200s, 250s
			Rinse time is around 5 seconds

Zheyang tea garden, located in Wuyishan City, Fujian Province, 300-400 meters above sea level, has a mild climate, fertile soil, dense trees and unique natural conditions for the growth of tea trees. There are many varieties of the tea plant here, but the fragrant and pleasant Shui Xian and Rou Gui dominate, well-known throughout the country.

Mr. Wen, the owner of tongmu tea garden, who had worked as a workshop director in tongmu tea factory, where he engaged in the processing methods of Lapsang Souchong. With 44 years' experience of tea processing, Mr. Wen is not only a very professional tea master, but also attach great importance to tea's quality. Even tea lovers often say: “as long as the tea is made by Mr. Wen, then there is no need to worry about its quality.”

The average elevation of Wuyishan tea area is 650 meters. There are weathered red sandstone soils, loose and rich, suitable acidity, abundant rainfall, cloudy mountain and mild climate, cool in summer and warm in winter. The rock trail keeps dripping all year round. Tea trees grow in the valley and gully. Due to the heavy fog, short sunshine and more diffuse light, tea leaves are fresh and tender, and contain more chlorophyll. The tea trees of Wuyi Rou Gui are in bud in mid-April every year, so they will be plucked in early May, and usually once a year, mainly spring teas.

Rou Gui gets its name from its characteristic cinnamon flavor, prominent on both the leaves and the tea liquid itself. It is originally a native subspecies of Wuyi tea tree, which later become the prime variety used for producing Wuyi rock tea. It propagates through asexual reproduction, largely generalized in the are during the last century, and this variety generally begins sprouting in April and is ready for picking by May.

Wuyi Rou Gui is known as Yu Gui with a long history of nearly 200 years, first recorded during the Qing dynasty. Other than its special yen flavor unique to Wuyi rock teas, Rou Gui has established wide recognition and acclaim for its long-lasting aroma, and has also earned gold medals in several premium national tea competitions as a representative variety of Wuyi rock tea.