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“no rating on this one – another from Terri. This type of oolong is not my favourite even though it’s a roasty oolong. There’s a taste to these that just never works for me, no matter how much i...” Read full tasting note
“I don’t think I’ve ever met a tea from Fujian Province that I haven’t enjoyed, & this one is no exception! I enjoy Rou Gui Oolongs, with their sweet cinnamon & caramelized sugar flavor,...” Read full tasting note
“no surprises with this one – just a nice, full bodied and full flavored oolong.” Read full tasting note
Cassia Bark oolong is one of five famous bushes of the Wuyi Mountains — a bastion of legendary tea mountains with immensely jagged cliffs and world renown oolong teas. “Rou Gui” refers to the cassia-bark tree, aka: Chinese cinnamon….
Its origin dates back to the early part of the Qing dynasty, becoming the most recent addition to the “famous tea bushes of the Wuyishan”. Following a traditional charcoal baking, this incredibly aromatic leaf has… Read more
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no rating on this one – another from Terri. This type of oolong is not my favourite even though it’s a roasty oolong. There’s a taste to these that just never works for me, no matter how much i try. This is a smooth tea though, so i recommend giving it a try if rui gui oolongs are something you enjoy :)
In other news, my creamy basil tomato soup with tortellini is delicious! so happy :)
I don’t think I’ve ever met a tea from Fujian Province that I haven’t enjoyed, & this one is no exception! I enjoy Rou Gui Oolongs, with their sweet cinnamon & caramelized sugar flavor, & this is a nice one, with a slight hint of charcoal in the background.
1 T in 8oz @ 200, for 2 minutes, enjoying this first cup & looking forward to re-steeps.
Thanks Brett for sending a sample! You’re awesome!
Mmm soup!!! I do love Rou Gui , sorry you didn’t enjoy it.