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Rou Gui is the latest tea added to Wu Yi's famous five bushes (previously only four consisting of Tie Luo Han, Shui Jin Gui, Da Hong Pao and Bai Ji Guan; referred to as Si Da Ming Cong). All these teas originate from Wuyi Mountain in Northern Fujian of China. They are also called Yancha (Rock tea) due to the pristine rocky areas where the tea bushes grow.

This is a heavily roasted Rou Gui Yancha (Rock Tea) made of the tealeaves picked from more than 30 years old Rou Gui Tea trees in Ma Tou Yan, a famous area of Zhengyan. For the first infusion, the charcoal baking aroma is obvious, which is quite enjoyable and chased after by many tea connoisseurs. After sipping it, you will feel the heavy rock but delicate tea taste and super long after sweetness and sharp, pleasing cinnamon aroma will dominate your whole mouth. Its Hou Yun (Hou Yun means the persistent taste that you can feel lingering in your throat) was so strong and the aftertaste traveled deep down through your throat. Even after more than 10 brewings, the Rou Gui Yancha was still deep and tasty, and yan cha flavour was present during all infusions.

1. Put 5g Wuyi Yancha (Wuyi Rock Tea) into a 100ml ceramic tureen (Gaiwan) ;
2. Pour into the tureen 100°C water;
3. Brew for 20 seconds for the first brewing, longer time for the following brewing;
4. The Wuyi Yancha (Wuyi Rock Tea) stands up to more than ten brewing.