Zuo Ruyu Rui Xiang Yancha 2024 - 8,3g

Zuo Ruyu Rui Xiang Yancha 2024 - 8,3g

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Cliff oolong - Yancha, harvested in April 2024 from the Rui Xiang 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 highest quality teas and pass on her knowledge.

Rui Xiang is a modern cultivar, often considered a descendant of Huang Jin Gui - golden cinnamon tree, bred by the Fujian Tea Research Institute and designated No. 305. It has distinctive floral and fruity tones with a honey aroma. Clean, elegant taste with subtle mineral elements, often completely without bitterness.

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.

The tea itself has a beautiful floral-fruity aroma with a honey-like sweetness.

The taste is balanced and the flavor components complement each other. The tea is masterfully roasted and the flavor profile is complex; the roasting does not overshadow the fruity-floral component, but is part of it. In the background, you can perceive very delicate mineral components and a long, mineral-sweet aftertaste.

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.