Rou Gui cultivar is very popular with the local tea growers in Wuyi mountain. This Rou Gui has a bold charactor partly due to the extended charcoal roasting.
Dry leaves have notes of light charcoal, wood, summer rock, dry flowers and a hint of vanilla.
Creamy charcoal, exotic wood, tobacco and barely are some of the pronounced flavours crossed my mind as I took the first a few sips. Subtle notes of cinnamon cassia, roasted coconut chips and autumn wildflowers highlight the flavour through different infusions.
Full-bodied, smooth and creamy mouth-feel. Long-lasting aftertaste leaves hints of floral notes and minerality in the mouth and sweetness in the throat.