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肉桂岩茶 Ròuguì “Cinnamon” (lit. “Cassia” fragrance) yánchá “cliff/rock tea” from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
A classic tea from Wǔyíshān with production dating back to the Qìng period (1644-1912), and a long time favorite. This Ròuguì is a higher oxidized twisted oolong tea that is harvested in Spring, yet is successively roasted over the course of several months in the late Summer using hot ash pits heated by 龍眼 lóngyǎn (longan or “dragon eye” fruit) charcoal to produce a balanced and robust flavored tea. As the name poetically alludes to, Ròuguì has a bold, intense cassia aroma and flavor, akin to cinnamon but more spicy with a slight bite akin to black pepper and cacao nib. Other flavors abound, such as roasted chestnut, dark stone fruit, rock sugar, and toasted caramel. Grown in the rocks and cliffs of Wǔyíshān, there is also a distinctive minerality to the tea as well, evident most in its lingering finish.
Brewing Suggestions
Ròuguì, like most Wǔyí yánchá, prefers a faster steeping time at higher temperatures. 4-6 grams of tea to a 120-180 ml (~4-6 oz) Yíxìng teapot or gaiwan, brewed in water at a near boiling temperature (~98C/210F) for 1 minute produces a beautiful first steeping. You can experiment with longer steep times to produce even more punchy results, increasing the first steeping to 2 minutes. Subsequent steepings can last as long, increasing the steep times by the fourth and fifth steeping by a minute to “push” the tea. By steepings seven, eight, nine, and ten, you’ll find the tea sweetens and the color of the liqueur lightens from its original sanguine tones to a bright honey-like golden hue.
肉桂岩茶 Ròuguì “Cinnamon” (lit. “Cassia” fragrance) yánchá “cliff/rock tea” from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
A classic tea from Wǔyíshān with production dating back to the Qìng period (1644-1912), and a long time favorite. This Ròuguì is a higher oxidized twisted oolong tea that is harvested in Spring, yet is successively roasted over the course of several months in the late Summer using hot ash pits heated by 龍眼 lóngyǎn (longan or “dragon eye” fruit) charcoal to produce a balanced and robust flavored tea. As the name poetically alludes to, Ròuguì has a bold, intense cassia aroma and flavor, akin to cinnamon but more spicy with a slight bite akin to black pepper and cacao nib. Other flavors abound, such as roasted chestnut, dark stone fruit, rock sugar, and toasted caramel. Grown in the rocks and cliffs of Wǔyíshān, there is also a distinctive minerality to the tea as well, evident most in its lingering finish.
Brewing Suggestions
Ròuguì, like most Wǔyí yánchá, prefers a faster steeping time at higher temperatures. 4-6 grams of tea to a 120-180 ml (~4-6 oz) Yíxìng teapot or gaiwan, brewed in water at a near boiling temperature (~98C/210F) for 1 minute produces a beautiful first steeping. You can experiment with longer steep times to produce even more punchy results, increasing the first steeping to 2 minutes. Subsequent steepings can last as long, increasing the steep times by the fourth and fifth steeping by a minute to “push” the tea. By steepings seven, eight, nine, and ten, you’ll find the tea sweetens and the color of the liqueur lightens from its original sanguine tones to a bright honey-like golden hue.