This Rougui, like our other rock teas, is a Zheng Yan Cha which means that it grows in the area of Wuyi that is known for its mineral-rich soil and is therefore also considered to produce the best Wuyi oolongs. The excellent soil, fine picking and skilful craftsmanship, including a traditional charcoal roasting process, have resulted in a fantastic Rougui. The farm has also won the farmers' local competition in the Rougui category. The flavour is round, full-bodied and has a fine structure with hints of spiciness, soft roasted notes, minerals and an elegant florality. The very long aftertaste is tangible and the tea leaves can withstand a very large number of infusions. We recommend that this tea be prepared in a yixing pot.
Origin: Wuyi, Fujian. Harvest: Spring 2017. Cultivar: Rougui.
