Rou Gui Wuyi rock tea is named after its cinnamon taste in the tea soup. Rou Gui rock tea is sought after by many heavy tea drinkers for its sharp cinnamon aroma and taste, but also its thickness and sweetness in the tea soup.

This tea is from Zheng Yan areas; after drinking it, you will feel the heavy rock tea taste and super-long, after-sweetness and sharp, pleasing cinnamon aroma.

 Harvest time: 2009 Spring

 Picking standard: one bud with two leaves

Shape: tight bar shaped tea leaves

Dried tea color: bloom dark brown color

Aroma: natural and fresh unique fragrance

Tea soup color: bright golden yellow

Taste: freshness, softness, mellow, thickness, unique flower taste

Brewing vessel: Gaiwan (120cc) or Yixing tea pot (120cc)

Suggested brewing guidelines:  Gaiwan or Yixing pot (120cc):  5-7grams per session (based on personal taste); the water temperature should be over 98C or 209 F.

1)      Warm up:  First, warm up the vessels; then, pour out the hot water

2)      Smell dried tea fragrance:  Then put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds.  Then smell the dried tea leaves aroma.

3)      Wash the tea:  Pour the hot water into the vessels and pour out the water within 8 seconds

4)      First infusion:  pour the hot water into the vessels again, and steep for about 10-25 seconds (based on personal taste)

5)      Ensuing infusions:  the time for the successive infusions can be 5 seconds longer than each previous infusion.

Infusion numbers: at least 9 times