This tea is harvested along the Wuyi mountains in Fujian province, and is a Yancha, or "rock tea", as its tea plants grow on stony, mountainous uplands. The cultivar used is the Rou Gui, which means "cinnamon".
A Grand Cru with toasted, woody, spiced and fruity fragrances which develop against a finely powdered texture.
In order to bring out all the aromatic complexity of this tea, we recommend mutiple infusions multiples using the traditional Chinese Gong Fu Cha method.
This tea is grown organically and certified by Ecocert, an accredited independent certification body.
- Fujian, China
- Tea colour:
- Oolong (medium oxidation)
Appearance: large crumpled leaves
Colour: dark brown with green highlights
Notes: toasted, woody, fruity
Notes: toasted, caramelised, cooked fruit
Colour: dark ochre
Flavour: sweet with a subtle bitterness
Notes: toasted, woody, cinnamon, cooked fruits, floral hints
Suggestion of preparation
With the tasting set: 5' minutes in water heated to 90°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.