The Wuyi Rock Rou Gui Oolong Tea is a variety of yancha (rock oolong) that is quite widespread and highly prized so much so that it is often called the fifth bush, adding to the four most famous types of tea from the Wuyi Mountains.
The popularity of the Rou Gui variety comes from its good spread throughout the mountainous area northwest of Fujian and its flavor. The leaves of this tea also lend themselves well to being roasted several times and, often, are combined with other yancha varieties to balance or strengthen the taste of the final product.
The terms Rou Gui in Chinese means cinnamon and has been associated with this product because of its distinctive spicy flavor, which is easy to recognize and appreciate.
In addition to this, Wuyi Rock Rou Gui Oolong Tea presents a slight sweetness in the first sips, which is followed by the predominant mineral aspect, perfectly balanced with the roasted hints given by the processing.
Since the Rou Gui variety is often combined with the Shui Xian variety, we encourage you to also try the Shui Xian Banyan Oolong Tea and perhaps combine the leaves of both in a cup to enjoy their combined flavors.
Tasting - Sight and Smell
The leaves of this Wuyi Rock Rou Gui Oolong Tea are large and rolled, irregularly shaped. The color is a bright dark brown with auburn hues and highlights.
The aroma of the infusion is intense, more so than that of the liquor: first of all, the scent called "petricore," typical of rock oolongs, which identifies the scent of wet rock, is perceived. Toasted notes and a distant hint of chocolate are also noticeable. The liquor is a magnificent deep amber-orange color: on the palate, the body is dense, almost creamy, and very sweet. The vanilla and spicy notes and creaminess of Wuyi Rock Rou Gui Oolong Tea make it perfect for those who like sweet, full-bodied teas with intense flavor.
Tasting Notes
GONG FU CHA
The sweetness of Oolong Wuyi Rock Rou Gui Tea is immediately noticeable at the first brew, which gives memories of butter cookies and custard. Roasted notes of dried fruits such as almonds and walnuts then emerge. With the second infusion, the moist leaves acquire a more intense aroma, with hints of cinnamon and roasted hazelnut that we also find in the taste. Slight floral notes are also perceived. The third and subsequent infusions bring out fruity notes of banana, while sweet and creamy hints reminiscent of vanilla pudding remain. Also always present in the close is the cinnamon note, but never intrusive.
TO THE WEST
At the first sip of Wuyi Rock Rou Gui Oolong Tea, it is possible to recognize notes of roasted nuts such as walnuts and almonds, followed by an extraordinary sweetness of custard and creme caramel. A clear spicy note of cinnamon is perceived and fruity hints of date emerge, with a reminder of aquatic flowers in the distance. The finish has hints of whiskey and caramel, with a sweetness that lingers long on the tongue.
Location of origin
Fujian - Wuyi Mountains, China
Production
After harvesting, the leaves of Oolong Wuyi Rock Rou Gui Tea wither in the sun for some time before moving to a resting phase on indoor bamboo trays. From here, oxidation is initiated by manual massaging of the leaf that is performed by the master producer.
Once the tea reaches the desired level of oxidation (here there is roughly a 50 percent oxidation) the leaves pass into a charcoal-heated kiln where enzymatic activity is stopped.
After this stage in the oven, the leaves pass into a machine where they receive their final shape and, at this point, move on to traditional processing where the product is roasted cyclically over charcoal. This last stage of production removes the residual moisture in the leaves and enhances the flavors.
Method of Infusing Oolong Wuyi Rock Rou Gui Tea
We strongly recommend infusing Oolong Wuyi Rock Rou Gui Tea in the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 150 ml. By following this preparation, with 5 grams of leaves, multiple infusions can be made that are useful to best taste all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 90°C, an initial infusion of 10 seconds can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30...).
For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.
For a better tasting experience, we suggest that you strain the infusion as soon as the established steeping time is over. However, the infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
Benefits of Oolong Tea
The main benefits that can be derived from Oolong Teas come from the significant content of mineral salts and antioxidant phenols in the leaves.
A number of studies, in fact, report that daily intake of Oolong can affect bone health by improving the concentration of minerals in this tissue and promote a decrease in blood sugar due to the stimulating effect of phenols on insulin.
Oolong Teas also generally possess a low concentration of caffeine. This characteristic makes them suitable to be consumed at any time of the day even by people who are more sensitive to this exciting substance.
