YC05 Wuyishan Rougui
Chinese: wǔ yí shān ròu guì(武夷山肉桂)
Translation: Wuyishan Rougui
Type: YanCha(Rock Tea)
Pluck: bud and three leaves
Origin: Wuyishan, Fujian, China
Harvest date: 06/20/2016
Processing Style: Follow the traditional manual practices,first heavy roasted once using using a high heat charcoal fire., then lightly roasted once using using a low heat charcoal fire.
Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
Brewing Parameters：It is best to use mountain spring water, than the use of tap water brewed cinnamon with rock flavor. The best use of Zisha teapot , because the Zisha teapot to the aroma of cinnamon bones emanate. In general, with 8 grams of tea, but also depends on the number of people, tea less taste will be light, more will be too thick. Its bubble water must be 100 degrees of boiling water, so that the aroma of cinnamon can really bubble out. Cinnamon the time can be stuffy according to their taste may be, if you want to drink tea can stuffy longer time, but they cann’t stuffy too long.
Also known as yugui due to its cinnamon fragrance. Rougui tea (after processed) has the following characteristics: tidy, curly, deep green and brilliant leaf, etc.. Dry tea smells a little sweet, but tea soap which is clear and orange yellow has a mixed fragrance of cream, flower, fruit, and cinnamon. It tastes sweet and mellow, and when you sip a bit, you’ll feel the aroma stay for a long time in your teeth and throat. The leaves in tea soap are light green inside and red around, as well as brilliant. There has left odd fragrance when the tea is made even four or five times.