Country of Origin: China
Leaf Appearance: long, dark and twisted
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark amber
I was introduced to the kind folks at Zhen Tea when they exhibited at the New York Coffee & Tea Festival. When I ran into them again at World Tea Expo I was amazed that they had remembered my love of Rou Gui. They brought a sample for me all the way from Ottawa. How sweet is that? Fall is here and this tea was exactly what I needed. The roasting was on the subtle side, allowing the complexity of the tea to shine through. Dark chocolate was my first thought but then I started picking up hints of orchid-like florals. Lemony citrus popped up in the later brews. There was a nice minerality that oddly enough reminded me of white wine. After at least ten infusions I was certifiably tea-logged. There was an expansive warming sensation that started deep in my chest. I started the session bundled up in a fuzzy hoodie and wound up having to take it off by the time I done. I love my Wuyi oolongs but they are usually a bit more spendy than other types. This one is expensive but not the most expensive that I’ve seen, especially for the quality. The fact that you only need to use 3g of leaf helps a bit too.