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“Gongfu Sipdown (2414)! Drank this while diving into Plush, a new (to me) mini horror comic series!! I ended up stacking steeps about three at a time for this session, for a total of three “stacks”...” Read full tasting note
Wu Yi Rou Gui is also called “rock tea” or “yancha” because it is grown in the mineral-rich, rocky terrain of the Wuyi Mountains in Fujian Province, China. The unique soil composition and rugged landscape impart distinct flavors and characteristics to the tea leaves. The term “rock tea” highlights the influence of the terroir, which contributes to the tea’s robust, complex taste and highly prized mineral “rock rhyme” or “yan yun” that sets it apart from other oolong varieties.
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Gongfu Sipdown (2414)!
Drank this while diving into Plush, a new (to me) mini horror comic series!! I ended up stacking steeps about three at a time for this session, for a total of three “stacks” overall. As expected, this yancha was warm and roasty with an overarching mineral and spiced profile: cassia, allspice, shale rock, slightly burnt pie crust, and heavily toasted walnut. However, it also had a jammy sort of sweetness to the top notes that made me think of black currant jam and sugar plum. A touch floral, especially on the backend. Wouldn’t go so far as to call this a “fruity” oolong, but the fruitier elements really popped alongside an otherwise very typical and even keeled profile for a Rougui!
Tea Photos: https://www.instagram.com/p/C0FORqBud6P/?img_index=1
It was also my first time taking this beautiful cup (bought via Salt Stone Ceramics) for a spin! I love this sort of swirled clay/porcelain technique so much. I have another more more traditional (for gongfu) cup that uses it which I love, though it’s just shades of brown and white. The colour and texture combo of this Linzy Casal piece are just so superb though; I couldn’t resist adding it to my pottery/ceramics collection!
Song Pairing: https://www.youtube.com/watch?v=8xT0vWporWs
