2016Rougui 肉桂 - fruit taste
14 50 $14.00 - $50.00
- Location: Matou yan (马头岩)
- Harvest: May 10th 2016
- Baking level: up-medium baking (thoroughly baked 4 times)
- Feature: This garden is in the velly of two big Rocks, there is not much sunshine in the whole year. The rougui from this garden has a very very soft soup and the aroma is very light and very clean. This one rougui has a very obvious Peach aroma. We baked it 4 times, there is about 1 and half month interval between each baking lasting about 15-20hours each time using 110-115 degree fire to stew them, it is baking the tea not burn. Even though it is baked 4 times, the brewed leaves are still alive, and not much charcoal smoked smell is present in the tea. You will find it is a really high level wuyi Oolong.
Tea'smell is changing all the time .
In the Oxidation step,we can feel the change'of smell. Idealizing change is from smell of the green leaves to flowery smell to fruite smell .
Wuyi rock tea need several times baking ,after baking the aroma is changing .
Baking craft is really a kind of art . so many times baking still keep the tea alive .
sometime ,one cup of Rougui you can feel different aroma
,maybe in the first some 2infusions they are just Cinnamom smell ,and they will change into flowery smell ,and later also can feel the furite.