Rou Gui Jin Jiang

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.

Preparation

• 90-95 c
• 4-6 grams
• 200ml
• Do a first quick rinse with hot water
• 10-50 seconds
• repeat several times

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

R or Gui Jin Jiang is well suited for multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.