Country of Origin: China
Leaf Appearance: small, dark
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark amber
+White2Tea is probably best known for their puerh but they do stock a few oolongs as well. I’ve never been much of a yancha person but lately Rou Gui has been one of my favorites. The name translates as cassia, aka Chinese cinnamon. Don’t think cinnamon flavor but a very pleasant spicy undertone. I find that I prefer them on the roasted side because it brings out that spice and this one was very nice. There was the classic mineral quality of a cliff tea as well as a subtle smokiness. It is priced very well for the level of quality too. It’s not the best Rou Gui I’ve ever had but it’s definitely the best $12.50/50g Rou Gui that I’ve had. I’d like to get a small yixing to use for this type of tea at some point. I’m not entirely sure that I’d use it often enough to justify the expense though.
Rougui Oolong Tea sample provided by White2Tea.