Zhengyan Rougui - Wuyishan Core

No other yancha, rock tea, can match the warm complexity of Rougui. The mouth-filling minerality, which is typical of its terroir, is enriched by an intense roasted flavor that lingers in the aftertaste. This Zhèngyán 正岩 version, grown at the very heart of Wuyishan park, is even more intense, releasing immediately a roasted aroma that fills the palate at each sip.
The name Rougui, literally cinnamon, immediately recalls to the mind, and to the palate, the spicy cinnamon notes of its liquor, with sweet hints of caramel and sandalwood.

Origin: Wuyishan, Fujian province
Flush: Spring 2020
Storage: avoid heat, light, and moisture

50gr. signature package.

Note: the format indicated hereabove is our standard signature pack. 
For other formats, please contact us at this email address. We will be pleased to fulfill all your requests.

Infusion Parameters

EASTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 25 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-second brew. Increase with each successive brew as needed.
Water temperature: 100° C
Number of brews: 5-6

WESTERN BREWING
Tea/Water Ratio: 1 gr. of tea every 100 ml of water
Water Temperature: 100°C
Brewing time: 3 minutes 

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 7-8 hours. Filter the liquor and drink within 24 hours.