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Organic Rou Kuei Oolong
有機肉桂烏龍
TN1601
Organic Rou Kuei Oolong Tea
Organically grown
Origin: Wuyishan, Fujian, China 武夷山‧福建‧中國
Year: 2008 spring
Style: Deep oxidized, full bodied, roasted rice aroma, nutty flavour
Loose leaf style: Slender tightly curled
Loose leaf color: Smoky Brown
Wet leaf style: Brownish Red
Tea color: Crimson
Certification: USDA, BCS, JAS certified organic
Rou Kuei Oolong belongs to the family of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) originated in Wuyi area of Fujian Province, China. There are about 830 kinds of Wuyi Rock Tea in the area, most of them are named after the varietals. Rou Kuei is a kind of large tea tree varietal, which can grow up to 3 meters. Rou Kuei means "Cinnamon" in Chinese, indicating the slight cinnamon aroma yields from the tea leaves. Rou Kuei Oolong is one of the most important single varietal in rock tea, occupies nutty roasted sweetness, and famous for long lasting aftertaste and complex.
Partial oxidized Oolong tea was originated from the royal tea blocks "Long Tuan"(龍團) and "Feng Bing"(鳳餅) about 1000 years ago in Sung Dynasty. Oolong tea was officially named as "Oolong" 300 years ago in Qing Dynasty. Wuyi area was the first place producing Oolong tea. The processes of producing Wuyi Oolong tea is extremely labor and time consuming. It undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling, cooling. The procedures occur repeatedly, needs days to process. Wuyi Oolong is even more aromatic after aging.
Brewing:
Start with 1.5 tsp for 120cc 95℃ water, steam about 30 seconds for the first brew to unroll the leaves. 32 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 3 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/4 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.
Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.
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REVIEW BY: Jason Witt Reviewed
22 July 2009 |
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I brewed cups of this tea at 185 degrees for about 1 1/2 minutes the first cup, adding 30 seconds for each additional cup. This is a Wuyi Oolong and the leaves are dark. That's my favorite category of tea. I like the strong roasted flavor that's more traditional but has gone out of popular favor in recent years when lighter-oxidized floral and fruity teas have been preferred. This tea isn't too roasty but it's not one of the lighter ones either. Perhaps it's a hybrid of the two. The taste of cinnamon comes out after a few cups open the sensitivity to it. It's a subtle but sharp flavor. If you don't find it at first, look for it. You'll be rewarded by it. It has a faintly hot tone to its aftertaste like a cinnamon candy stick that isn't sweet. It's a unique flavor and well worth the effort to appreciate.
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