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- Variety: Oolong 60% oxidisation
- Origin: Tongmu, Wuyi Shan, Fujian, China
- Farmer: Li Xiangxi and Family
- Trees: 50 years
- Elevation: 600m
- Harvest: May 2014 (aged one year)
- Taste: roasted cinnamon, cocoa, almond, rock essence, smooth complexity
- Pairings: plums, dark chocolate, roasted meats
- Brewing: 95˚, 3g (2 tsp) per 200 ml, 30 sec, 4-5 infusions. Increase subsequent infusion times to taste.
- Storage: dark and airtight container
Preparation
Gaiwan / Artisan Press / Yixing Tea Pot
Warm and rinse your vessel and cups with boiled water. Place two teaspoons or 3g of tea into your vessel; a simple rule of thumb is that the leaves should generously cover the bottom. Add spring or filtered water at 95° or 30 seconds off the boil. Infuse for 30 seconds and pour into your cup(s). Remember to re-infuse 3-4 times, increasing steeping time to taste.
Story
This enchanting tea is from the family farm of my Chayishi (tea artist) teacher in Wuyishan. Li Xiangxi’s family farm rests above Tongmu Gorge. It is fed by a fresh mountain spring, and is surrounded by swaying bamboo and cliffs that reach to the heavens. This completely natural and organic Rou Gui (Cinnamon) tea has been hand-picked, partially machine processed, and finally charcoal roasted by hand in the family factory. It is a fantastic example of one of the four famous cliff teas (yancha) of the region.
Wuyishan is a distinctive and legendary tea region. For millennia the landscape has been depicted in paintings and writings. It has been a gathering place for monks, artists, and scholars as well as a point of pilgrimage for tea lovers. What makes the tea of this region so spectacular is the rocky minerals which are absorbed by the tea's roots. It is said that the teas, which grow on the cliffs, have a strong qi and carry the strength and majesty of the cliffs themselves. This particular tea is harvested from 50 year old trees whose strong deep roots draw the power of Wuyi Mountain into the leaves for you to enjoy.
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