Unfurling its leaves on the slopes of Niutou Mountain, this Rougui bears neither a traditional provenance nor character: its namesake cinnamon flavour is more subdued, in favour of a round body of red fruits—currant, lingonberry, or perhaps cooked quince. Its roasting has been mellowed by time, and the mineral mouthfeel balances its warmer side with a thirst-quenching coolness: take a sip and picture yourself drinking from a sun-warmed mountain stream, cassia stems and wild berries trailing in the water upstream.
For a more classically-cassia experience, try our Organic Rougui.
Wuyi Yan Cha – the tea from the rocks
Wuyi Yan Cha, aka Wuyi Rock Tea or, more properly, Cliff Tea, is an ancient oolong tea (one of the six tea categories, halfway between green and black teas). Rock tea is produced in the northern Fujian province.
Wuyi Yan Cha are complex teas. The typical mineral savour shares the field with the strength from roasting and the delicate floral and fruity hints.
For best results in gongfu cha, brew in a traditional gaiwan or in a Yixing teapot. The tea will be bitter if brewed at higher temperature.
Authentic Wuyi Yan Cha is produced in the Wuyi Mount region, a UNESCO natural heritage site. The dramatic gorges of the Nine Bend River are surrounded by a largely intact subtropical forest and smooth cliffs of black-brownish rocks. The tea plants grow in narrow valleys, next to the cliffs, in a mineral-rich soil.
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