Wu Yi Yan Cha (Rou Gui)
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Wu Yi Yan Cha (Rou Gui)
Staff Pick
This rock tea grows in Zheng Yan, the inner area of Wu Yi which is the most desirable territory for this type of tea. Rou Gui brews a burnt amber liquor, and tastes heavily of cinnamon spice. The taste is complemented by a nice gravely texture that these teas are famous for. This one is richer and darker than our other Wu Yi teas. It is a staff favorite!
Staff Comments:
Matt recommends Rou Gui

Rou Gui is a great tea for cold, snowy days. The initial flavor is deep and roasted, evolving (even through the course of one sip) into subtle notes of sweet cinnamon. Rou Gui is a rock oolong, prized for its yan yun (rocky sensation) which adds even more depth to an already incredible tea. I love teas that are both complex and subtle, and Rou Gui does not disappoint. - Matt
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use two teaspoons of tea per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try using 1 teaspoon of dry leaves.

If you are interested in a stronger brew try steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.

For a Gong Fu style of preparation;
In this method we brew the tea using either a small clay or porcelain tea pot, or a gai wan. First, warm the set by pouring boiling water into the brewing vessel and then to the pitcher and cups. Discard the water either into your tea tray, or a bowl. Add seven to eight grams of tea to the brewing vessel. For green and white teas such as this, use slightly cooler water around 175 degrees. Allow the tea to steep for five seconds before pouring to the pitcher, through a strainer. If using aroma cups, pour the tea to fill the tall cups. Place the drinking cups upside down on the aroma cups. Holding the two tightly together so as to create a seal, flip the cups over so that the drinking cup is now right side up with the aroma cup on top. When ready, gently twist the aroma cup off of the drinking cup and while holding in the palm of your hands, smell the empty cup. The tea is now ready to drink! For successive infusions, brew in the same method, increasing the steeping time slightly as the tea begins to mellow in flavor. Enjoy!