HOT ! \"Fruity Cinnamon\" Guo Xiang Rou Gui Wuyi Oolong Tea

On a sunny afternoon in the heart of Wuyi Shan, a young monk curiously sipped a freshly brewed Rou Gui Oolong. – \"Sifu, why does this tea taste like it holds the mountain\'s spirit?\"

Lao Cha replied: – \"Rou Gui holds a melody of spices and rich, floral-fruity whispers. Its roots wrestle through the unique Wuyi\'s rocky soil, embracing the earth\'s minerals. This struggle gifts our tea with its unique Yan Yun – Rock Rhyme.\"

Lin took another sip, pondering. – \"So, the tougher the roots, the sweeter the fruits?\"

– \"Indeed\", – nodded Lao Cha. – \"In life, the greatest challenges often yield the most exceptional results. This tea is a testament – its depth and complexity a direct result of its fierce will to thrive.\"

Our Guo Xiang Rou Gui (果香肉桂), harvested from the famous Wuyi Mountains of Fujian, presents a delicate variation to the traditional Rou Gui Oolong Tea. Rou Gui (肉桂) means \"cinnamon\" and refers to this cultivar\'s sweet and spicy character, while Guo Xiang (果香) refers to its fruity notes and aroma.

Grown within an ecological National Park, our Rou Gui comes from Yancha\'s core production area – Zheng Yan. Zheng Yan (正岩, literally \"Real Rock\") is in the heart of the Wuyi Shan scenic area, where the best terroir for producing Rock Tea lies. The soil is scarce and rocky, full of minerals leaching from the abundant rocks. That forces the tea plant to develop a strong root system, going deep into the ground to ensure its survival. The strong roots penetrate the deep rocky layers, absorbing the soil\'s mineral content and enriching the tea leaves with the unique \"Yan Yun\" – \"Rock Rhyme\" - the most desirable feature of an authentic Yancha. 

Tea growing between the cliffs of the Wuyi Mountains (Zheng Yan area)

Shi Yao is a fourth-generation tea farmer. She and her family are the makers of this Guo Xiang Rou Gui tea. They are dedicated to crafting authentic Rock Tea with a commitment to ecological purity and quality. Their focus is on harnessing traditional methods to produce teas that highlight the unique flavors of Wuyi Yancha.

The production process adheres to a standard of three leaves per stem and commences in late spring, when the tea\'s natural flavors are at their peak. The leaves undergo a medium-light roast, which preserves and accentuates the tea\'s aromatic profile – melding fruity, spicy, and mineral notes into a harmonious bouquet that promises a sensory delight.

Our Guo Xiang Rou Gui has undergone a double-roasting process, creating a unique blend of mellow spiciness and a rich, floral-fruity fragrance. After the second roast, the leaves rest for at least half a year. Upon brewing, the tea reveals a captivating orange-yellow hue. The initial sweetness on the palate smoothly transitions into a nuanced play of mineral and subtle wooden accents, culminating in a refreshingly sweet finish. The light, floral, and fruity aromas offer a lingering fragrance that dances on the tongue long after the cup is empty. 

Brewing guidelines:

        205℉ / 95℃ 

1g per 70-100ml   3-4min

     1g per 20ml   5sec + 5sec for each subsequent infusion