Cinnamon(Rougui) Rock Tea

Superior quality of creamily ripe-fruity spice flavor, like the smoked wood fragrance after gentle spring raining.

About this tea：

Rock Tea is a precious specialty tea of FuJian province, which nourished the rich tea drinking culture there.

The whole WuYi mountains can be divided into two parts: "Zheng Yan" and "Ban Yan". "Zheng Yan" refers to the main and the centre area, the altitude here is higher amid the overlapping valleys, the dimly discernible clouds are easy to gather and hard to disperse. So the air humidity is strong here. The special geographical climate here supplies special growing conditions for the tea.

The vegetations here are kind of special, most of them are short arbor and bushes, the osmanthus and cuckoo are interpersed among them. Against the rock walls and the river valleys, wild orchid and bulrush grows beautifully. So throughout the four seasons of a whole year, there is always a refreshing flower fragrance permeating in the air, which lead to the different scent categories of different teas. So even though the trees are of same species, they differs if they are planted in different places.

It has participated as a typical representative of rock tea in many Chinese national famous tea competitions and won gold medals. After the 90s, Wuyi Rock Tea was ranked among the top ten famous teas in China, mainly relying on its strange fragrance and stable high quality. Wuyi Cinnamon Rock Tea can be traced back to the Ming Dynasty (1368-AC1644) in ancient China, when it became a tribute to the court and was favoured by dignitaries and emperors. Today, it has become one of the representative teas of Wuyi Mountain.

Traditional Tea Preparation:

Water temperature:95-100℃/203-212℉

Gaiwan(120ml):3-5 seconds

Teapot(250ml):5-8seconds

Number of steeps per time:8-12 steeps in 120ml Gaiwan

Repeat several times, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, increase the infusion time to coax out more of the flavor and aroma.