Zuo Ruyu Rou Gui Yancha 2024 - 8,3g

Zuo Ruyu Rou Gui Yancha 2024 - 8,3g

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Cliff oolong harvested in April 2024 from the Rou Gui cultivar in the Danxia landform area. Zuo Ruyu travels between Taiwan and China and is dedicated to educating local producers. She looks for interesting locations that offer good soil conditions and high-quality leaves but are not so well known and therefore not so expensive, and she tries to help produce the best possible teas and pass on her knowledge.

Danxia landform is a specific geological relief characterized by steep rock walls, towers, and reddish rock, the color of which is caused by the content of iron oxides. All this influences the unique mineral character of rock oolongs from these areas. One of the most famous Danxia landscapes is Wuyi-shan.

Rou Gui cultivar - also known as cinnamon tree, one of the three main cliff oolongs, along with Da Hong Pao and Shui Xian.

This cultivar has medium-sized, strong leaves of a dark green color. It is a very vigorous cultivar with a good yield, suitable for rocky, drier soils. Very suitable for stronger roasting. The main feature of this cultivar is its cinnamon flavor, which tends towards spice, is warming, and sometimes even spicy.

Specifically, this tea is medium to strongly roasted, and the aroma of the dry leaf is a combination of warming spices and old wood.

The taste is full-bodied, balanced, smooth, and without harshness, thanks to the perfectly executed roasting. The taste combines cinnamon with a hint of pepper, and the full body offers dark chocolate, minerality, and nutty woodiness.

An excellent tea.

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Preparation for 100-130 ml:  8,3g of tea, water at 98°C, basically immediately, pour after a few seconds; this applies to the first 5 infusions, then you can slowly extend the steeping time. 
Preparation for 60-70 ml: 4,15g of tea, water at 98°C, basically immediately, pour after a few seconds; this applies to the first 5 infusions, then you can slowly extend the steeping time.