Anxi Rou Gui

25/01/2010, posted by Cha in tea

Another excellent oolong from Canton Tea Co.

Anxi Rou Gui translates (I think) as Cinamon  tea from Anxi ( thank you babelcarp) , because :

Anxi (An1 Xi1) = county (安溪) in Minnan known for its oolong cultivars and manufacturing methods; the methods originally tended to involve loosely fisted rolling and moderate oxidation and roasting but have recently been influenced by Taiwan methods

Rou Gui (Rou4 Gui4) = Wu Yi oolong, literally Cinnamon (肉桂).

On Canton Tea Co‘s website I have found the following information:

Origin : Da Ping Village, Anxi County, Fujian Province
Harvest: Spring 2009
Varietal: Rou Gui
Altitude: 400-600 m
Certification : Small production direct from the farmer.

Evenly rolled, small leaves, this medium-baked tea is sweet and mellow with a hint of apple and cinnamon. The medium-bodied liquor has a long, smooth aftertaste and the flavours deepen and develop after each infusion.

I confess , I haven’t felt the cinnamon or apple note (perhaps at my next brewing?) , but the tea was very very pleasant. And lengthy. I had more than 12 infusions from it , and the taste was strong till the 10 th. I can not imagine this tea brewed without the gong fu method, so there for I recommend you to brew this tea in the gong fu style , using a gaiwan or a small (yixing) teapot.  As usual for oolongs, use near boiling water  and if you don’t brew using the gong fu style , Canton Tea Co recommends as follows: Brew at 90c for 2 to 3 minutes and infuse the leaves at least 3 times.

I have to mention that this tea has won an award .