This oolong is made in Fujian province. It is part of the renowned Yancha tea family, otherwise known as “Rock Tea”, as the tea plants grow along the rocky mountain ranges of Wuyi Shan. The cultivar used is the Rou Gui, which means "cinnamon".
The traditional production methods of rock tea are passed down from one generation to the next. The leaves are harvested then dried in bamboo baskets to induce oxidation. This step is called Yao Qing, and it is stopped once the leaves are evenly semi-oxidised. The leaves are then rolled and dried. Finally, so that it can develop the toasted notes for which it is known, it is roasted in baskets placed above burning coals covered with ash as pure white as snow. When infused using the Gong Fu Cha technique, this Grand Cru tirelessly reveals all of its qualities.
- Fujian, China
- Tea colour:
- Oolong, medium oxidation
Appearance: large crumpled leaves
Colours: dark brown, green highlights
Scents: toasted, woody, fruity
Scents: woody, fruity, toasted
Fragrances: fruity, woody, cinnamon, floral, vanilla, honeyed, toasted
Suggestion of preparation
With the tasting set: 5' minutes in water heated to 195°F.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.