Zheng Yan Rou Gui - lotus Peak, Wuyi Mountain

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Oolong Tea
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Edit tea info Last updated by m2193
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  • “Lotus Peak Rou Gui Tong Xin She Teahouse 6.2g, 100 mL duanni, boiling, Poland Spring water Dry leaf is a sweet roasted smell, also something nutty and sweetly bread-like underneath In prewarmed...” Read full tasting note

From Tong Xin She Teahouse

Wuyi Mountain Rou Gui, also known as Yu Gui, why is it called Rou Gui? Because of its strong fragrance of cinnamon, it was named this name. Rou Gui is a kind of tea with high fragrance, which is charming and domineering. There are more than 200 kinds of fragrant materials in it, and it is also the most fragrant and changeable tea among all Wuyi rock tea. Therefore, Rou Gui is loved by so many people. It has a strong sense of mystery. The tea in Wuyi Mountain scenic spot is called Zheng Yan tea, whose quality is also excellent. When we make the first four bubbles, we can choose to make soup quickly (3-5 seconds). Because it’s a highly fragrant tea with a strong fragrance, the first four bubbles can reflect the essential characteristics of cinnamon and what kind of fragrance it belongs to. From the beginning of the fifth bubble, we have to soak it consciously for some time (1-3 minutes). Many people say that it’s not good to make this tea without fragrance after eight to nine bubbles, not eight to nine. The tea after jiupao drinks its astringency, water alcohol thickness and Gan Tian degree, which is what we call “Yan Yun”. Not every tea is the same. There are many misunderstandings among tea makers. I will share this conclusion with you because many Yan cha in the tea market are not the tea planted and produced in Wuyishan. They are sold to you as the tea of Zheng Yan in Wuyishan. In fact, as long as you taste it with your heart, you can distinguish its good from the bad. It’s easy to drink a cup of tea, but it’s hard to taste a good cup of tea. I just share some of my experiences over the years. Maybe some of my friends don’t agree with me. I hope you can put forward more opinions. I will accept them with an open mind. Although I have been drinking tea for ten years, I am still learning tea. Thank you for your support. I will always adhere to the quality of tea and share the produced tea with you.

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1 Tasting Note

244 tasting notes

Lotus Peak Rou Gui
Tong Xin She Teahouse
6.2g, 100 mL duanni, boiling, Poland Spring water
Dry leaf is a sweet roasted smell, also something nutty and sweetly bread-like underneath
In prewarmed pot, roasted note is clearer
wet leaf smell is mostly roast, but with a slight underlying sweetness. Roast in this one seems lighter than in the Lotus Peak Shui Xian from TXS
Didn’t rinse today
~15s: roasted taste, with slight bitter and sourness, then vegetal/crushed minty note in aftertaste. Smell of soup is sweet in a floral/somewhat sweet potato note way, but roast smell present as well. Empty cup is usual roasted oolong smell of dried graham cracker-like notes
10s: soup is more sweet potato like smell. Roasted taste, sweeter upfront, but sour bitter note is still present. Similar aftertaste, gaining a slight sweet potato-like quality at the end. Somewhat more rounded in the mouth than the LPSX, but didn’t achieve the same power of that aftertaste or extend into throat, concentrating in front of mouth.
15s: soup retains same floral sweet potato note. Taste is somewhat lightened from before. Crush mint aftertaste with slight sweetness is stronger than before, but still concentrated on front tongue. Will do a longer steep, then thermos the rest.
1 min.: just a sort of roasted taste with the slight bitter edge, only slight aftertaste, a bit drying. Thermos’d the rest.
Overall: Somewhat warming. Historically I’ve tended to prefer Rou Gui over Shui Xians that I’ve tried, so surprised that didn’t hold true here since everything should be constant (brewing variables-wise and growing area, etc.) between these two LPSX and LPRG other than the strain. This wasn’t terrible, by any means, but I was disappointed in it as compared to the LPSX so I wasn’t interested in pushing it for more steeps.

2.1g, thermos, boiling: a sweet roasted taste, slight florals with the osmanthus-like, sweet potato-y note, with a hint of the bitterness and mint underneath. A lightly sweet, crushed mint aftertaste. Whereas the LPSX was better pincha, this one is better grandpa. Seem like flipped versions of each other for better pincha or better grandpa.

Probably wouldn’t repurchase this one either

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