Rou gui, and yancha in general, is just not my favourite flavour profile. This tea is no exception. Nevertheless, I would still like to drink it on particular occassions.
It is a strong tea that’s very mineral as expected. Aroma is calming and tender, mostly sweet and woody. The tea also taste like that, coupled with metallic bitterness, and savoury notes of almonds and seafood. The aftertaste is particularly strong and long-lasting. It gives a warming spicy note of cinnamon, which this cultival is famous for. The cha qi is a bit jittery and disorienting, but not unpleasant in the end.
Flavors: Almond, Astringent, Bitter, Cinnamon, Metallic, Mineral, Seafood, Spicy, Sweat, Wood
Preparation
205 °F / 96 °C
0 min, 15 sec
6 g
3 OZ / 100 ML
